Blending reshapes flavor formation beyond additive effects in mustard (Brassica juncea) tea: Insights from integrated sensomics and metabolomics.

Mustard leaves are rich in bioactive compounds but remain underutilized in tea products. This study evaluated mustard tea from the perspectives of processing, cultivar, and blending. Mustard teas were prepared from green and purple mustard using green and black tea processing methods selected through preliminary screening. Among the single teas, purple mustard black tea (PB) showed the highest sensory quality. However, after blending with commercial teas, the blend of purple mustard green tea and Mengding Ganlu green tea (PG-MDGL) achieved the highest overall sensory score. Volatile metabolomics revealed that the superior aroma of PG-MDGL was associated with higher levels of key aroma-active compounds, including 3-hexenal, 3-hexen-1-ol, and 1-butanol, 2-methyl-, acetate, which contribute fresh, green, sweet, and fruity notes. Correlation analysis indicated that sensory perception was governed by interactions among multiple metabolites rather than individual compounds. This study provides insights into flavor formation and supports the development of vegetable-based teas.