Medicinal Plant Research 2025, Vol.15, No.2, 88-98 http://hortherbpublisher.com/index.php/mpr 94 enriched flower tea and instant granule products with stronger antioxidant activity and health benefits (Zhu et al., 2024). Such products are convenient for daily intake and are an excellent source of bioactive ingredients. The unique flavor characteristics of Hangbaiju, jointly determined by its volatile oil and flavonoid components, are important considerations in product development. Yang et al. (2022) systematically compared the metabolic differences and potential medicinal effects of Hangbaiju products "Taiju" and "Duoju" at different harvest periods. A total of 78 volatile oils and 63 flavonoids were identified, which can help achieve precise regulation and optimization of flavor and aroma, and improve the sensory quality of ready-to-drink tea. Further research has found that, Taiju has a relatively high content of most aromatic components, while Duoju is rich in odorless long-chain alkanes. Taiju has a higher content among the five flavonoid components except for hydroxyl glycosides, indicating that Taiju has more advantages in aroma expression and potential efficacy (Figure 3). Figure 3 Heatmap of differential metabolites between Taiju and Duoju. (A) Volatile markers screened by GC-MS; (B) Flavonoid markers screened by LC-MS. Red indicates high content and blue indicates low content (Adopted from Yang et al., 2022)
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