Unlocking the molecular basis of the unique jujube aroma in white tea: pile-withering driven aroma formation

Jujube-aroma white tea (JWT) can be produced via pile-withering, yet the key compounds and mechanisms responsible for its characteristic aroma remain poorly understood. This study systematically investigated the dynamic evolution of volatile and non-volatile compounds during JWT processing, identifying 107 volatile compounds and 421 differential metabolites. Pile-withering promoted the accumulation of alcohols, aldehydes, and ketones, while reducing hydrocarbons and esters. Through comparative analyses of samples from different processing stages, as well as red jujubes and aged white tea, seven key aroma-active compounds were identified. Among them, benzaldehyde, benzyl alcohol, and β-ionone showed strong positive correlations with jujube aroma intensity. Molecular docking revealed their high binding affinity and stability with olfactory receptors, and aroma addition experiments further confirmed their potential to enhance the jujube aroma. Overall, this study provides a theoretical foundation and key targets for flavor-oriented precision processing and quality control of white tea.