Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea
Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xiaobai white tea. The present research adopted biochemical composition determination, widely targeted volatilities (WTV)...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-12-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/12/24/4102 |
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| author | Mengcong Zhang Chengzhe Zhou Cheng Zhang Kai Xu Li Lu Linjie Huang Lixuan Zhang Huang Li Xuefang Zhu Zhongxiong Lai Yuqiong Guo |
| author_facet | Mengcong Zhang Chengzhe Zhou Cheng Zhang Kai Xu Li Lu Linjie Huang Lixuan Zhang Huang Li Xuefang Zhu Zhongxiong Lai Yuqiong Guo |
| author_sort | Mengcong Zhang |
| collection | DOAJ |
| description | Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xiaobai white tea. The present research adopted biochemical composition determination, widely targeted volatilities (WTV) analysis, multivariate statistical analysis, and odor activity value (OAV) analysis to analyze the characteristics in the macro-composition and volatile compounds of understory white tea. The sensory evaluation results indicated that understory Xiaobai white tea (LWTs) was stronger than ordinary Xiaobai white tea (PWTs) in terms of the taste of smoothness, sweetness, and thickness as well as the aromas of the flower and sweet. Understory planting reduced light intensity and air temperature, increased air humidity, organic matter, total nitrogen, and available nitrogen contents, which improved the growth environment of tea plants. The phytochemical analysis showed that the water-extractable substances, caffeine, flavonoids, and soluble sugar contents of understory tea fresh-leaf (LF) were higher than those of ordinary fresh-leaf (PF). The phytochemical analysis showed that the free amino acids, theaflavins, thearubigins, water-extractable substances, and tea polyphenols contents of LWTs were significantly higher than those of PWTs, which may explain the higher smoothness, sweetness, and thickness scores of LWTs than those of PWTs. The 2-heptanol, 2-decane, damasone, and cedar alcohol contents were significantly higher in LWTs than in PWTs, which may result in stronger flowery and sweet aromas in LWTs than in PWTs. These results provide a firm experimental basis for the observed differences in the flavor of LWTs and PWTs. |
| first_indexed | 2024-03-08T18:34:46Z |
| format | Article |
| id | doaj.art-671a067d32744d1b9649caae1b244e4c |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-08T18:34:46Z |
| publishDate | 2023-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-671a067d32744d1b9649caae1b244e4c2023-12-29T15:47:21ZengMDPI AGPlants2223-77472023-12-011224410210.3390/plants12244102Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White TeaMengcong Zhang0Chengzhe Zhou1Cheng Zhang2Kai Xu3Li Lu4Linjie Huang5Lixuan Zhang6Huang Li7Xuefang Zhu8Zhongxiong Lai9Yuqiong Guo10College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaNanping Jianyang District Tea Development Center, Nanping 353000, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaAnxi College of Tea Science (College of Digital Economy), Fujian Agriculture and Forestry University, Quanzhou 362400, ChinaUnderstory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xiaobai white tea. The present research adopted biochemical composition determination, widely targeted volatilities (WTV) analysis, multivariate statistical analysis, and odor activity value (OAV) analysis to analyze the characteristics in the macro-composition and volatile compounds of understory white tea. The sensory evaluation results indicated that understory Xiaobai white tea (LWTs) was stronger than ordinary Xiaobai white tea (PWTs) in terms of the taste of smoothness, sweetness, and thickness as well as the aromas of the flower and sweet. Understory planting reduced light intensity and air temperature, increased air humidity, organic matter, total nitrogen, and available nitrogen contents, which improved the growth environment of tea plants. The phytochemical analysis showed that the water-extractable substances, caffeine, flavonoids, and soluble sugar contents of understory tea fresh-leaf (LF) were higher than those of ordinary fresh-leaf (PF). The phytochemical analysis showed that the free amino acids, theaflavins, thearubigins, water-extractable substances, and tea polyphenols contents of LWTs were significantly higher than those of PWTs, which may explain the higher smoothness, sweetness, and thickness scores of LWTs than those of PWTs. The 2-heptanol, 2-decane, damasone, and cedar alcohol contents were significantly higher in LWTs than in PWTs, which may result in stronger flowery and sweet aromas in LWTs than in PWTs. These results provide a firm experimental basis for the observed differences in the flavor of LWTs and PWTs.https://www.mdpi.com/2223-7747/12/24/4102understory plantingenvironment factorsfresh-leafXiaobai white teavolatile compounds |
| spellingShingle | Mengcong Zhang Chengzhe Zhou Cheng Zhang Kai Xu Li Lu Linjie Huang Lixuan Zhang Huang Li Xuefang Zhu Zhongxiong Lai Yuqiong Guo Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea Plants understory planting environment factors fresh-leaf Xiaobai white tea volatile compounds |
| title | Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea |
| title_full | Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea |
| title_fullStr | Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea |
| title_full_unstemmed | Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea |
| title_short | Analysis of Characteristics in the Macro-Composition and Volatile Compounds of Understory Xiaobai White Tea |
| title_sort | analysis of characteristics in the macro composition and volatile compounds of understory xiaobai white tea |
| topic | understory planting environment factors fresh-leaf Xiaobai white tea volatile compounds |
| url | https://www.mdpi.com/2223-7747/12/24/4102 |
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