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In order to reveal the aroma compositions of two varieties of Yunnan teas processed based on the Liu Bao tea craft and to explore the more suitable varieties of tea plants for making Liu Bao tea, headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) was used to analyze the aroma compositions of two varieties of Yunnan teas by combining the relative odor activity value (ROAV) method with the relative odor activity value (ROAV) method. Headspace solid-phase micro extraction and gas chromatography mass spectrometry (HS-SPME-GC/MS) was used to analyze the volatile constituents of the two varieties of tea from Yunnan by using the relative aroma activity value (ROAV) method. The results showed that a total of 152 volatile components were detected, with alcohols and esters as the main volatile components, and linalool, lauryl alcohol, nonanal, dihydrokiwifruit lactone, methyl linolenate and methyl palmitate as the main volatile components, and the results of ROAV showed that there were 19 main aroma-contributing volatile components during the processing of the two varieties, and the aroma compounds that were significantly (P

In order to explore the role of exogenous bacteria in the fermentation process of Pu-erh tea and its impact on tea quality, the present study aimed to explore the differences in metabolite changes during fermentation of Pu-erh tea treated with different bacterial strains. To achieve this, non-targeted metabolomics technology was employed, which was combined with multivariate statistical analysis and differential heat maps. The study analyzed the flavonoids, alkaloids, and terpenoids present in the tea samples. The H group was found to have a fruity and sweet aroma, a bright red soup color, and a strong and sweet taste. The A group had a strong floral and honey aroma, a bright red soup color, and a strong and sweet aftertaste. The R group had a fruity and milky aroma, a bright yellow soup color, and a strong but astringent and bitter taste. These differences in quality were found to be related to the levels of metabolites such as malvidin, genkwanin, catechins, caffeine, and lactucin. The study provided preliminary insights into the differences in metabolite content during the fermentation of Pu-erh tea with different bacterial strains, which can have varying effects on the taste, aroma, and soup color of the tea. The findings of this study could provide theoretical assistance for future Pu-erh tea fermentation.