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Effects of Three Different Withering Treatments on the Aroma of White Tea

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...

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Autores principales: Wu, Huiting, Chen, Yuyu, Feng, Wanzhen, Shen, Shanshan, Wei, Yuming, Jia, Huiyan, Wang, Yujie, Deng, Weiwei, Ning, Jingming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407123/
https://www.ncbi.nlm.nih.gov/pubmed/36010502
http://dx.doi.org/10.3390/foods11162502
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author Wu, Huiting
Chen, Yuyu
Feng, Wanzhen
Shen, Shanshan
Wei, Yuming
Jia, Huiyan
Wang, Yujie
Deng, Weiwei
Ning, Jingming
author_facet Wu, Huiting
Chen, Yuyu
Feng, Wanzhen
Shen, Shanshan
Wei, Yuming
Jia, Huiyan
Wang, Yujie
Deng, Weiwei
Ning, Jingming
author_sort Wu, Huiting
collection PubMed
description 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 dimethyl sulfide, 2-methyl-butanal, 1-penten-3-one, hexanal, (Z)-4-heptenal, β-Myrcene, 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 hexanal. The results could be used to select processing methods for producing white tea with a superior aroma.
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spelling pubmed-94071232022-08-26 Effects of Three Different Withering Treatments on the Aroma of White Tea Wu, Huiting Chen, Yuyu Feng, Wanzhen Shen, Shanshan Wei, Yuming Jia, Huiyan Wang, Yujie Deng, Weiwei Ning, Jingming Foods Article 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 dimethyl sulfide, 2-methyl-butanal, 1-penten-3-one, hexanal, (Z)-4-heptenal, β-Myrcene, 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 hexanal. The results could be used to select processing methods for producing white tea with a superior aroma. MDPI 2022-08-19 /pmc/articles/PMC9407123/ /pubmed/36010502 http://dx.doi.org/10.3390/foods11162502 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Wu, Huiting
Chen, Yuyu
Feng, Wanzhen
Shen, Shanshan
Wei, Yuming
Jia, Huiyan
Wang, Yujie
Deng, Weiwei
Ning, Jingming
Effects of Three Different Withering Treatments on the Aroma of White Tea
title Effects of Three Different Withering Treatments on the Aroma of White Tea
title_full Effects of Three Different Withering Treatments on the Aroma of White Tea
title_fullStr Effects of Three Different Withering Treatments on the Aroma of White Tea
title_full_unstemmed Effects of Three Different Withering Treatments on the Aroma of White Tea
title_short Effects of Three Different Withering Treatments on the Aroma of White Tea
title_sort effects of three different withering treatments on the aroma of white tea
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407123/
https://www.ncbi.nlm.nih.gov/pubmed/36010502
http://dx.doi.org/10.3390/foods11162502
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