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This study used Shoumei tea infusion as a fermentation substrate to examine how\n                      <jats:italic>Lactobacillus casei<\/jats:italic>\n                      modulates flavor and underlying biochemical pathways. During 72\u00a0h of fermentation, the pH decreased from 5.0 to 4.1, accompanied by a 95.5% reduction in soluble sugars (from 10,056 to 453\u00a0mg\/L). The accumulation of organic acids, particularly\u00a0lactic acid (rising from 873.90 to 1268.17\u00a0\u00b5g\/mL) and malic acid (rising from 150.83 to 725.18\u00a0\u00b5g\/mL), drove the increase in sourness. Concurrently, substantial reductions in L\u2010theanine (by 47.66%), catechins, flavonoids, and polyphenolic pigments resulted in markedly decreased bitterness and astringency. Headspace solid\u2010phase microextraction\u2013gas chromatography\u2013mass spectrometry (HS\u2010SPME\u2013GC\u2013MS) combined with partial least squares discriminant analysis (PLS\u2010DA) identified 51 volatile flavor compounds (VFCs), among which phenylethyl alcohol, linalool, 1\u2010heptanol, 1\u2010hexanol, ethyl hexanoate, and ethyl octanoate (variable importance in projection [VIP]\u00a0&gt;\u00a01) were established as major contributors to aroma enhancement. Integrated metabolomics and enzyme activity analyses indicated that elevated \u03b2\u2010glucosidase and polyphenol oxidase activities, together with shifts in amino acid biosynthesis, 2\u2010oxocarboxylic acid metabolism, and galactose metabolism, drove the formation of characteristic fermentation aromas. These findings provide mechanistic insight and technical support for developing value\u2010added fermented Shoumei tea beverages.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71448","type":"journal-article","created":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T04:29:36Z","timestamp":1789360176000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["<i>Lactobacillus casei<\/i>\n                    Fermentation Enhances the Sensory Quality of Shoumei Tea Infusion: Based on Flavor and Metabolic Analysis"],"prefix":"10.1111","volume":"91","author":[{"given":"Yuhan","family":"Wu","sequence":"first","affiliation":[{"name":"Food Nutrition and Health Research Center, School of Advanced Manufacturing Fuzhou University  Jinjiang Fujian China"},{"name":"Nanping Institute for Food and Drug Control  Nanping Fujian China"},{"name":"Institute of Food Science and Technology, 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