{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,10]],"date-time":"2026-09-10T17:51:23Z","timestamp":1789062683363,"version":"build-2803163510"},"reference-count":59,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2026,2,6]],"date-time":"2026-02-06T00:00:00Z","timestamp":1770336000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001809","name":"National Natural Science Foundation of China","doi-asserted-by":"publisher","award":["32172510"],"award-info":[{"award-number":["32172510"]}],"id":[{"id":"10.13039\/501100001809","id-type":"DOI","asserted-by":"publisher"}]},{"name":"2024 High-value Patent Cultivation Project of Southwest University","award":["SWU-ZLPY10"],"award-info":[{"award-number":["SWU-ZLPY10"]}]},{"name":"Flower Tea Processing Technology Innovation and Industrial Demonstration Project of Fengjie County Navel Orange Research Institute","award":["CRIC20241113 - 3"],"award-info":[{"award-number":["CRIC20241113 - 3"]}]},{"name":"China Invention Patent","award":["ZL202110841759.2"],"award-info":[{"award-number":["ZL202110841759.2"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This study involved developing a novel lemon flower-scented white tea (LT) through multiple aroma-imparting cycles, and taking an integrated approach to investigating its flavour formation mechanism. Sensory evaluation and electronic tongue analysis revealed that the LT exhibited more balanced taste characteristics, with significantly reduced bitterness and astringency, attributed to the decreased caffeine content and conversion of esterified catechins. Electronic nose and HS-SPME\/GC-MS results confirmed that the LT had acquired a distinctive aroma characterised by floral and citrus notes, primarily originating from lemon flower volatiles such as methyl anthranilate and limonene. Multivariate statistical analysis identified 32 key differential compounds (variable importance in projection value &gt; 1), with methyl anthranilate, \u03b2-ionone, and geraniol (relative odour activity value &gt; 80) jointly forming the shared flavour base among teas. These findings demonstrate that lemon flower infusion can effectively enhance the sensory quality of white tea and provide theoretical support for the development of diverse floral teas.<\/jats:p>","DOI":"10.3390\/foods15030596","type":"journal-article","created":{"date-parts":[[2026,2,6]],"date-time":"2026-02-06T13:33:50Z","timestamp":1770384830000},"page":"596","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":2,"title":["Enhancement Effect of Lemon Flower on the Flavor Quality of White Tea and Its Formation Mechanism"],"prefix":"10.3390","volume":"15","author":[{"given":"Jun","family":"Wang","sequence":"first","affiliation":[{"name":"Citrus Research Institute, Southwest University, Chongqing 400712, China"},{"name":"National Citrus Engineering Research Center, Chongqing 400712, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yiwen","family":"Hu","sequence":"additional","affiliation":[{"name":"Citrus Research Institute, Southwest University, Chongqing 400712, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Deyu","family":"Hu","sequence":"additional","affiliation":[{"name":"Chongqing Wanzhou Economic Crops Development Center, Chongqing 404000, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhihong","family":"Lu","sequence":"additional","affiliation":[{"name":"Citrus Research Institute, Southwest University, Chongqing 400712, China"},{"name":"National Citrus Engineering Research Center, Chongqing 400712, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Li","family":"Xiang","sequence":"additional","affiliation":[{"name":"Fengjie Navel Orange Industry Development Center, Chongqing 404600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinsong","family":"Xiang","sequence":"additional","affiliation":[{"name":"Fengjie Navel Orange Research Institute, Chongqing 404600, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Min","family":"Hong","sequence":"additional","affiliation":[{"name":"Citrus Research Institute, Southwest University, Chongqing 400712, China"},{"name":"National Citrus Engineering Research Center, Chongqing 400712, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lili","family":"Ling","sequence":"additional","affiliation":[{"name":"Citrus Research Institute, Southwest University, Chongqing 400712, China"},{"name":"National Citrus Engineering Research Center, Chongqing 400712, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanyan","family":"Ma","sequence":"additional","affiliation":[{"name":"Citrus Research Institute, Southwest University, Chongqing 400712, China"},{"name":"National Citrus Engineering Research Center, Chongqing 400712, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,2,6]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"114001","DOI":"10.1016\/j.foodres.2024.114001","article-title":"Characterization of the aroma profile of edible flowers using HS-SPME\/GC\u2013MS and chemometrics","volume":"178","author":"Giannetti","year":"2024","journal-title":"Food Res. 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