Metabolomic and flavour analysis reveals the chemical basis of honey aroma and taste in leafhopper-pierced tea

This study evaluated leafhopper piercing's effect on four LT types: green, yellow, white, and oolong. Sensory evaluation revealed that LT exhibit enhanced floral and honey-like aromas, smoother texture, greater sweetness, and deeper infusion color. GC-MS identified 402 volatiles, 56 significantly upregulated (OAV > 1). Linalool, Geraniol, Phenylethanol, and Damascenone all contributed to the honey aroma, with recombination-deficiency tests specifically confirming the key roles of Phenylethanol and Damascenone. Non-targeted metabolomics found 31 upregulated non-volatiles. Correlation analysis indicated that 8-C-Ascorbylepigallocatechin 3-gallate, Epiafzelechin 3-O-gallate-(4β→6)-Epigallocatechin 3-O-gallate, and Gallic acid moderated sourness and bitterness, while Cyanidin 5-O-β-D-glucoside and 5-p-Coumaroylquinic acid enhanced sweetness, establishing the infusion's basic honey-like taste. Flavour assays, molecular docking, and E-tongue analysis demonstrated that Phenylethanol Damascenone and Geraniol enhanced aroma and taste through receptor interactions. These results underscore non-volatiles’ dominant role in honey flavour perception, with volatiles enhancing retronasal olfaction to define LT’s unique honey flavour.