Wu Huiting, Chen Yuyu, Feng Wanzhen, Shen Shanshan, Wei Yuming, Jia Huiyan, Wang Yujie, Deng Weiwei, Ning Jingming
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China.
Foods. 2022 Aug 19;11(16):2502. doi: 10.3390/foods11162502.
White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea's aroma; different treatments' effects were investigated in this study. White tea was withered indoors (IWT), in a withering-tank (WWT), or under sunlight (SWT). Quantitative descriptive analysis (QDA) results showed that SWT had a more obvious flower aroma, and WWT had a more pronounced grassy aroma. Volatile compounds were extracted and subsequently detected with solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) combined in addition to gas chromatography-mass spectrometry (GC-MS). A total of 202 volatile compounds were detected; 35 of these aroma-active compounds met flavor dilution (FD) factor ≥ 4 or odor activity value (OAV) ≥ 1. The nine key potent odorants for which both conditions were met were , , , , , , linalool, geraniol, and trans-β-ionone. These results were used with QDA to reveal that SWT had a stronger floral aroma mainly due to an increase of geraniol and linalool. Moreover, WWT had a stronger grassy aroma mainly due to increased . The results could be used to select processing methods for producing white tea with a superior aroma.
白茶是一种微发酵茶，萎凋是其加工过程中的关键步骤。萎凋处理会影响白茶的香气；本研究对不同处理的效果进行了调查。白茶分别进行室内萎凋（IWT）、萎凋槽萎凋（WWT）或日光萎凋（SWT）。定量描述分析（QDA）结果表明，日光萎凋的白茶具有更明显的花香，而萎凋槽萎凋的白茶具有更浓郁的青草香。采用溶剂辅助风味蒸发（SAFE）和顶空固相微萃取（HS-SPME）相结合的方法提取挥发性化合物，随后结合气相色谱-质谱联用仪（GC-MS）进行检测。共检测到202种挥发性化合物；其中35种香气活性化合物的风味稀释（FD）因子≥4或气味活性值（OAV）≥1。同时满足这两个条件的9种关键强效气味物质为[此处原文缺失具体物质名称]、芳樟醇、香叶醇和反式-β-紫罗兰酮。这些结果与QDA结果相结合表明，日光萎凋的白茶花香更浓郁，主要是由于香叶醇和芳樟醇含量增加。此外，萎凋槽萎凋的白茶青草香更浓郁，主要是由于[此处原文缺失具体物质名称]含量增加。这些结果可用于选择加工方法，以生产出香气优异的白茶。
