| Title: | UV-B application during the aeration process improves the aroma characteristics of oolong tea |
| Author(s): | Wang X; Cao J; Cheng X; Liu X; Zhu W; Li Y; Wan X; Chen S; Liu L; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. Lifeweek Media Co., Ltd, Beijing 100125, China. Electronic address: 1265782721@qq.com. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. Electronic address: Liulinlin@ahau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2023.137585 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Solar withering is essential for the aroma formation of oolong tea, but due to the rainy and humid weather in plantation areas, solar withering became insufficient which seriously limits high-grade oolong tea production. This study aims to investigate ultraviolet B (UV-B) effects on the aroma characteristics of oolong tea and its feasibility in improving tea aroma quality. Sensory evaluation, odorant quantitation, and aroma characteristic analysis suggested UV-B application during the aeration process provided similar effects as solar withering in improving the aroma quality of oolong tea. UV-B application significantly increased fruity and floral odorants (4-hexanolide, alpha-farnesene, and beta-ocimene by 44%, 74%, and 37%, respectively), and decreased green and fatty odorants (hexanal, (E)-2-octenal, and (Z)-4-heptenal by 42%, 45%, and 27%, respectively). These indicate UV-B is crucial for the flowery and fruity aroma formation of oolong tea, which can be potentially applied to oolong tea production, especially under unsunny weather" |
| Keywords: | Aroma Gc-ms/ms Oolong tea Solar withering Uv-b; |
| Notes: | "PublisherWang, Xiaohui Cao, Jingjie Cheng, Xin Liu, Xuyang Zhu, Wenfeng Li, Yan Wan, Xiaochun Chen, Shengkeng Liu, Linlin eng England 2023/10/01 Food Chem. 2023 Sep 23; 435:137585. doi: 10.1016/j.foodchem.2023.137585" |
