Lan Tianmeng, Zeng Qingbin, Chen Lin, Tu Zheng, Ye Yang, Liu Yueyun, He Weizhong
Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China.
The University of Sydney Business School, University of Sydney, Camperdown, NSW 2006, Australia.
Foods. 2023 Dec 31;13(1):144. doi: 10.3390/foods13010144.
Second-drying has an impact on the development of flavor and aroma in black tea. However, the effect of the shape changes of the tea leaves during second-drying on the quality of black tea has yet to be evaluated. In this study, GC-TOFMS and UPLC-HRMS identified 411 volatile metabolites and 253 nonvolatile metabolites. Additionally, 107 nonvolatile compounds and 21 different volatiles were screened. Significant alterations ( < 0.01) were found in 18 amino acid derivatives, 17 carbohydrates, 20 catechins, 19 flavonoids, 13 phenolic acids, and 4 organic acids. The content of certain amino acids and carbohydrates correlated with the shape of black tea. Furthermore, sweet aroma compound formation was facilitated by hot-air second-drying while the remaining second-drying approaches encouraged the formation of the fruity aroma compound. The results of the study provide a theoretical basis and technical instructions for the accurate and precise processing of premium black tea.
二次干燥对红茶风味和香气的形成有影响。然而，二次干燥过程中茶叶形状变化对红茶品质的影响尚未得到评估。在本研究中，气相色谱-飞行时间质谱联用仪（GC-TOFMS）和超高效液相色谱-高分辨质谱联用仪（UPLC-HRMS）鉴定出411种挥发性代谢物和253种非挥发性代谢物。此外，筛选出107种非挥发性化合物和21种不同的挥发性物质。在18种氨基酸衍生物、17种碳水化合物、20种儿茶素、19种黄酮类化合物、13种酚酸和4种有机酸中发现了显著变化（<0.01）。某些氨基酸和碳水化合物的含量与红茶的形状相关。此外，热风二次干燥促进了甜香化合物的形成，而其余二次干燥方法则促进了果香化合物的形成。该研究结果为优质红茶的精准加工提供了理论依据和技术指导。
