Integrating metabolomics and microbiome analysis to unravel the plum blossom signature of premium Jiuqu Hongmei tea

Jiuqu Hongmei (JQHM), a Chinese tea, features plum blossom aroma. However, its quality is often compromised by raw material and processing variability, and the chemical and microbial basis of this aroma remains unclear. To address this gap, integrated multi-omics assessed JQHM across grades. High grades showed enriched beneficial microbiota and critical aroma compounds, which synergistically formed a floral-fruity profile. Conversely, lower grades exhibited microbial dysbiosis and elevated theabrownins linked to sensory deterioration. Correlation networks revealed microbial regulation of metabolic pathways, deciphering the microbial-metabolite nexus governing the plum blossom signature and moving beyond empirical observations. By integrating metabolomics and microbiome analysis, this study uniquely demonstrates that the synergistic enrichment of specific beneficial taxa directly orchestrates the biosynthesis of key aroma compounds (linalool, geraniol, and methyl salicylate). This multi-omics strategy provides a mechanistic blueprint for precision quality control in JQHM production and establishes a paradigm for dissecting flavor formation in fermented foods.