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...
| Main Authors: | , , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-08-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/11/16/2502 |
| _version_ | 1827599960294555648 |
|---|---|
| author | Huiting Wu Yuyu Chen Wanzhen Feng Shanshan Shen Yuming Wei Huiyan Jia Yujie Wang Weiwei Deng Jingming Ning |
| author_facet | Huiting Wu Yuyu Chen Wanzhen Feng Shanshan Shen Yuming Wei Huiyan Jia Yujie Wang Weiwei Deng Jingming Ning |
| author_sort | Huiting Wu |
| collection | DOAJ |
| 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 <i>dimethyl sulfide</i>, <i>2-methyl-butanal</i>, <i>1-penten-3-one</i>, <i>hexanal</i>, <i>(Z)-4-heptenal</i>, <i>β-Myrcene</i>, 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 <i>hexanal</i>. The results could be used to select processing methods for producing white tea with a superior aroma. |
| first_indexed | 2024-03-09T04:26:03Z |
| format | Article |
| id | doaj.art-a2e9b3eeba8b4a859ae4512fe86cf691 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T04:26:03Z |
| publishDate | 2022-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-a2e9b3eeba8b4a859ae4512fe86cf6912023-12-03T13:40:44ZengMDPI AGFoods2304-81582022-08-011116250210.3390/foods11162502Effects of Three Different Withering Treatments on the Aroma of White TeaHuiting Wu0Yuyu Chen1Wanzhen Feng2Shanshan Shen3Yuming Wei4Huiyan Jia5Yujie Wang6Weiwei Deng7Jingming Ning8State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaState Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, ChinaWhite 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 <i>dimethyl sulfide</i>, <i>2-methyl-butanal</i>, <i>1-penten-3-one</i>, <i>hexanal</i>, <i>(Z)-4-heptenal</i>, <i>β-Myrcene</i>, 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 <i>hexanal</i>. The results could be used to select processing methods for producing white tea with a superior aroma.https://www.mdpi.com/2304-8158/11/16/2502white teawithering treatmentvolatile compoundsaroma extract dilution analysisodor activity value |
| spellingShingle | Huiting Wu Yuyu Chen Wanzhen Feng Shanshan Shen Yuming Wei Huiyan Jia Yujie Wang Weiwei Deng Jingming Ning Effects of Three Different Withering Treatments on the Aroma of White Tea Foods white tea withering treatment volatile compounds aroma extract dilution analysis odor activity value |
| 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 | white tea withering treatment volatile compounds aroma extract dilution analysis odor activity value |
| url | https://www.mdpi.com/2304-8158/11/16/2502 |
| work_keys_str_mv | AT huitingwu effectsofthreedifferentwitheringtreatmentsonthearomaofwhitetea AT yuyuchen effectsofthreedifferentwitheringtreatmentsonthearomaofwhitetea AT wanzhenfeng effectsofthreedifferentwitheringtreatmentsonthearomaofwhitetea AT shanshanshen effectsofthreedifferentwitheringtreatmentsonthearomaofwhitetea AT yumingwei effectsofthreedifferentwitheringtreatmentsonthearomaofwhitetea AT huiyanjia effectsofthreedifferentwitheringtreatmentsonthearomaofwhitetea AT yujiewang effectsofthreedifferentwitheringtreatmentsonthearomaofwhitetea AT weiweideng effectsofthreedifferentwitheringtreatmentsonthearomaofwhitetea AT jingmingning effectsofthreedifferentwitheringtreatmentsonthearomaofwhitetea |