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Foods

Title:		Effects of Three Different Withering Treatments on the Aroma of White Tea
Author(s):		Wu H; Chen Y; Feng W; Shen S; Wei Y; Jia H; Wang Y; Deng W; Ning J;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China"
Journal Title:		Foods
Year:		2022
Volume:		20220819
Issue:		16
Page Number:		-
DOI:		10.3390/foods11162502
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"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, beta-Myrcene, linalool, geraniol, and trans-beta-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"
Keywords:		aroma extract dilution analysis odor activity value volatile compounds white tea withering treatment;
Notes:		"PubMed-not-MEDLINEWu, Huiting Chen, Yuyu Feng, Wanzhen Shen, Shanshan Wei, Yuming Jia, Huiyan Wang, Yujie Deng, Weiwei Ning, Jingming eng 2021YFD1601102/the National Key Research and Development Program of China/ Switzerland 2022/08/27 Foods. 2022 Aug 19; 11(16):2502. doi: 10.3390/foods11162502"