Ai Zeyi, Hu Shuangming, Ji Lingfei, Mu Bing, Yang Yiyang
Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement, Institute of Leisure Agriculture, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, China.
Foods. 2025 Feb 23;14(5):758. doi: 10.3390/foods14050758.
The application of shaking during the withering process has been shown to significantly enhance the floral aroma of black tea. However, prior to this study, there was limited research on the effects of shaking combined with other withering treatments on the aroma components of black tea. In this study, the aroma attributes of black teas processed with shaking combinations of yellow-light or high-temperature withering (YLS, HTS, and HYS) were evaluated through sensory evaluation, and the volatile composition and identification of key aroma compounds in black teas and in-process withered tea leaves were analyzed by gas chromatography-mass spectrometry (GC-MS). The results indicated that black teas subjected to different shaking combinations exhibited a distinct floral aroma with higher volatile compound content, with the YLS treatment showing the most significant aroma improvement. Eight volatile compounds with relative odor activity values (rOAV) > 1 were identified from 53 differential volatile compounds in black tea under different shaking combinations as the most important contributors to aroma quality. Linalool, trans-β-Ionone, α-cedrene, and nonanal were identified as key floral volatiles with high rOAVs. Their concentrations in YLS were notably higher compared to those in S, both in withered tea leaves (with the exception of trans-β-Ionone) and in the final dry black teas, suggesting that there may be a synergistic effect between the yellow-light withering and the shaking process in enhancing these key floral compounds. Overall, this study found that shaking combined with yellow-light withering can improve the aroma composition and quality of black tea, providing a theoretical basis and practical guidance for the production and optimization of high-aroma black tea.
萎凋过程中摇青已被证明能显著提升红茶的花香香气。然而，在本研究之前，关于摇青与其他萎凋处理相结合对红茶香气成分影响的研究有限。在本研究中，通过感官评价评估了采用黄光或高温萎凋与摇青组合（YLS、HTS和HYS）加工的红茶的香气特征，并采用气相色谱 - 质谱联用仪（GC - MS）分析了红茶及萎凋过程中的茶叶挥发性成分及关键香气化合物的鉴定。结果表明，经过不同摇青组合处理的红茶呈现出独特的花香香气，挥发性化合物含量更高，其中YLS处理的香气改善最为显著。从不同摇青组合下红茶的53种差异挥发性化合物中鉴定出8种相对气味活性值（rOAV）>1的挥发性化合物，它们是香气品质的最重要贡献者。芳樟醇、反式-β-紫罗兰酮、α-雪松烯和壬醛被鉴定为具有高rOAV值的关键花香挥发性物质。在萎凋茶叶（反式-β-紫罗兰酮除外）和最终干燥红茶中，它们在YLS中的浓度均显著高于S中的浓度，这表明黄光萎凋和摇青过程在增强这些关键花香化合物方面可能存在协同效应。总体而言，本研究发现摇青与黄光萎凋相结合可以改善红茶的香气成分和品质，为高香红茶的生产和优化提供了理论依据和实践指导。
