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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...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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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. |
format | Online Article Text |
id | pubmed-9407123 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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