Effect of Pile-up Processing Duration on Flavor Quality of White Tea

WU Shaoling; WANG Zhihui; SHANG Hu; ZHU Chensong; YE Tingting; SUN Weijiang

doi:10.13305/j.cnki.jts.2023.01.006

PDF(1056 KB)

Journal of Tea Science ›› 2023, Vol. 43 ›› Issue (1) : 78-90. DOI: 10.13305/j.cnki.jts.2023.01.006

Research Paper

Effect of Pile-up Processing Duration on Flavor Quality of White Tea

WU Shaoling^1,2, WANG Zhihui^1,2, SHANG Hu^1,2, ZHU Chensong³, YE Tingting³, SUN Weijiang^1,2,*

Author information +

History +

Abstract

The effects of different pile up durations on the flavor quality of white tea were investigated based on sensory evaluation and biochemical analysis, in which the white tea with different pile-up processing durations were used as the experimental materials. The results of biochemical analysis show that with the increase of the pile-up processing duration, the flavor of the bitterness and astringency first weakened and then strengthened, the sweetness first increased and then decreased, and mellow gradually increased. In addition, and the sweet and floral increased. The contents of tea polyphenols, flavonoids, soluble sugar, catechins, free amino acids were the main reasons for the taste difference. The contents of cis-linalool oxide (furanoid), trans-linalool oxide (furanoid), α-terpineol, decanal, β-cyclocitral, geranylacetone, β-ionone and octanal were the key factors affecting the difference of aroma. Under different pile-up processing durations, piling-up for 12 d had the best flavor quality, which was conducive to increasing the contents of free amino acids, soluble sugar and catechins, while decreasing the bitter taste index, and increasing the contents of trans-linalool oxide (furanoid), decanal, β-cyclocitral, geranylacetone, β-ionone, promoted floral and sweet fragrance of white tea. Our study provided reference for the optimization of white tea pile-up process and the improvement of flavor quality of white tea.

Key words

flavor / pile-up processing duration / white tea

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

WU Shaoling, WANG Zhihui, SHANG Hu, ZHU Chensong, YE Tingting, SUN Weijiang. Effect of Pile-up Processing Duration on Flavor Quality of White Tea[J]. Journal of Tea Science. 2023, 43(1): 78-90 https://doi.org/10.13305/j.cnki.jts.2023.01.006

References

[1] 潘俊娴, 段玉伟, 蒋玉兰, 等. 福鼎白茶风味的电子鼻和电子舌评价[J]. 食品工业科技, 2017, 38(12): 25-30, 43.
Pan J X, Duan Y W, Jiang Y L, et al.Evaluation of Fuding white tea flavor using electronic nose and electronic tongue[J]. Science and Technology of Food Industry, 2017, 38(12): 25-30, 43.
[2] Feng Z H, Li M, Li Y F, et al.Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach[J]. European Food Research and Technology, 2022, 248(5): 1299-1309.
[3] Qi D D, Miao A Q, Cao J X, et al.Study on the effects of rapid aging technology on the aroma quality of white tea using GC-MS combined with chemometrics: in comparison with natural aged and fresh white tea[J]. Food Chemistry, 2018, 265: 189-199.
[4] 俞少娟, 李鑫磊, 王婷婷, 等. 白茶香气及萎凋工艺对其形成影响的研究进展[J]. 茶叶通讯, 2015, 42(4): 14-18.
Yu S J, Li X L, Wang T T, et al.Research progress on white tea flavor and its withering processing[J]. Journal of Tea Communication, 2015, 42(4): 14-18.
[5] 刘东娜, 罗凡, 李春华, 等. 白茶品质化学研究进展[J]. 中国农业科技导报, 2018, 20(4): 79-91.
Liu D N, Luo F, Li C H, et al.Research progress on quality chemistry of Chinese white tea[J]. Journal of Agricultural Science and Technology, 2018, 20(4): 79-91.
[6] 陈维, 马成英, 王雯雯, 等. 萎凋时间对“英红九号”白茶香气的影响[J]. 食品科学, 2017, 38(18): 138-143.
Chen W, Ma C Y, Wang W W, et al.Effects of withering duration on the aroma profile of Yinghong No. 9 white tea[J]. Food Science, 2017, 38(18): 138-143.
[7] 罗舟. 白茶陈化品质及初制后期工艺优化研究[D]. 杭州: 浙江大学, 2019.
Luo Z.Quality of stored white tea and the optimization of processing technology [D]. Hangzhou: Zhejiang University, 2019.
[8] 陈维, 曾斌, 苗爱清, 等. 基于化学计量学分析堆青时间对白茶香气的影响[J]. 现代食品科技, 2018, 34(5): 242-250, 241.
Chen W, Zeng B, Miao A Q, et al.Effect of pile-up processing duration on the white tea aroma analyzed by chemometrics approaches[J]. Modern Food Science and Technology, 2018, 34(5): 242-250, 241.
[9] 傅海峰, 林琼珍, 朱晨, 等. 6种不同香型白茶香气成分的GC-MS分析[J]. 食品与生物技术学报, 2020, 39(10): 91-97.
Fu H F, Lin Q Z, Zhu C, et al.GC-MS analysis of aroma components of white tea with six different aroma types[J]. Journal of Food Science and Biotechnology, 2020, 39(10): 91-97.
[10] 晏祥文, 钟一平, 吕世懂, 等. 云南月光白茶和福建白毫银针白茶香气成分的对比研究[J]. 食品研究与开发, 2019, 40(13): 171-177.
Yan X W,Zhong Y P,Lv S D, et al.A comparative study of aroma components in Yunnan Yueguang white tea and Fujian Baihaoyinzhen white tea[J]. Food Research and Development, 2019, 40(13): 171-177.
[11] Chen Q C, Zhu Y, Yan H, et al.Identification of aroma composition and key odorants contributing to aroma characteristics of white teas[J]. Molecules, 2020, 25(24): 6050. doi: 10.3390/molecules25246050.
[12] 杨霁虹, 周汉琛, 刘亚芹, 等. 基于HS-SPME-GC-MS和OAV分析黄山地区不同茶树品种红茶香气的差异[J]. 食品科学, 2022, 43(16): 235-241.
Yang J H, Zhou H C, Liu Y Q, et al.Differences in aroma components of black tea processed from different tea cultivars in Huangshan by using headspace-solid phase microextraction-gas chromatography-mass spectrometry and odor activity value[J]. Food Science, 2022, 43(16): 235-241.
[13] 施兆鹏, 刘仲华. 夏茶苦涩味化学实质的数学模型探讨[J]. 茶叶科学, 1987, 7(2): 7-12.
Shi Z P, Liu Z H.Probe into mathematical model of chemical essence of bitterness and astringency in summer green tea[J]. Journal of Tea Science, 1987, 7(2): 7-12.
[14] Zhou J, Wu Y, Long P P, et al.LC-MS-based metabolomics reveals the chemical changes of polyphenols during high-temperature roasting of large-leaf yellow tea[J]. Journal of Agricultural and Food Chemistry, 2019, 67(19): 5405-5412.
[15] Jabeen S, Alam S, Saleem M, et al.Withering timings affect the total free amino acids and mineral contents of tea leaves during black tea manufacturing[J]. Arabian Journal of Chemistry, 2019, 12(8): 2411-2417.
[16] 夏涛, 童启庆, 董尚胜, 等. 红茶萎凋发酵中β-葡萄糖苷酶的活性变化[J]. 茶叶科学, 1996, 16(1): 63-66.
Xia T, Tong Q Q, Dong S S.Studies on the change of β-glucosidase activity during the withering and fermentation of black tea[J]. Journal of Tea Science, 1996, 16(1): 63-66.
[17] 宋加艳, 何加兴, 欧伊伶, 等. 碧香早夏季鲜叶加工乌龙茶过程中品质成分动态变化[J]. 现代食品科技, 2021, 37(2): 238-248, 163.
Song J Y, He J X, Ou Y L, et al.Dynamic changes in quality and composition of oolong tea made with fresh Bixiangzao summer tea leaves during processing[J]. Modern Food Science and Technology, 2021, 37(2): 238-248, 163.
[18] 陈勤操. 代谢组学联合蛋白组学解析白茶的品质形成机理[D]. 武汉: 华中农业大学, 2019.
Chen Q C.Study on formation mechanism of white tea characteristics based on metabolomics and proteomics analysis [D]. Wuhan: Huazhong Agricultural University, 2019.
[19] 战捷, 周静峰, 田晓兰. 白茶鲜叶萎凋主要生化成分变化研究进展[J]. 茶叶通讯, 2020, 47(4): 559-562.
Zhan J, Zhou J F, Tian X L.Research progress on the changes of main biochemical components in the process of withering of white tea leaves[J]. Tea Communication, 2020, 47(4): 559-562.
[20] 陈林海, 宋丹丹, 潘哲瀚, 等. 白茶萎凋工艺研究概述[J]. 茶叶科学技术, 2010(3): 4-8.
Chen L H, Song D D, Pan Z H, et al.Research on the wilting process of white tea[J]. Tea Science and Technology, 2010(3): 4-8.
[21] 刘琳燕, 周子维, 邓慧莉, 等. 不同年份白茶的香气成分[J]. 福建农林大学学报(自然科学版), 2015, 44(1): 27-33.
Liu L Y, Zhou Z W, Deng H L, et al.Analysis of the aromatic components in white tea produced in different years[J]. Journal of Fujian Agriculture and Forestry University (Natural Science Edition), 2015, 44(1): 27-33.
[22] 王力, 蔡良绥, 林智, 等. 顶空固相微萃取-气质联用法分析白茶的香气成分[J]. 茶叶科学, 2010, 30(2): 115-123.
Wang L, Cai L S, Li Z, et al.Analysis of aroma compounds in white tea using headspace solid-phase micro-extraction and GC-MS[J]. Journal of Tea Science, 2010, 30(2): 115-123.
[23] 罗玉琴, 韦燕菊, 林琳, 等. 基于GC-IMS技术的福建白茶产地判别[J]. 农业工程学报, 2021, 37(6): 264-273.
Luo Y Q, Wei Y J, Lin L, et al.Origin discrimination of Fujian white tea using gas chromatography-ion mobility spectrometry[J]. Transactions of the Chinese Society of Agricultural Engineering, 2021, 37(6): 264-273.
[24] 许绍香. 白牡丹工艺优化与香气分析研究[D]. 北京: 中国农业科学院, 2012.
Xu S X.Technology optimization of Baimudan and its aroma analysis [D]. Beijing: Chinese Academy of Agricultural Sciences, 2012.
[25] Feng Z H, Li Y F, Li M, et al.Tea aroma formation from six model manufacturing processes[J]. Food Chemistry, 2019, 285: 347-354.
[26] Qiao D H, Mi X Z, An Y L, et al.Integrated metabolic phenotypes and gene expression profiles revealed the effect of spreading on aroma volatiles formation in postharvest leaves of green tea[J]. Food Research International, 2021, 149: 110680. doi: 10.1016/j.foodres.2021.110680.
[27] Joshi R, Gulati A.Fractionation and identification of minor and aroma-active constituents in Kangra Orthodox black tea[J]. Food Chemistry, 2015, 167: 290-298
[28] 聂枞宁. 基于风味组学的茶叶香味与成分的映射关联评价研究[D]. 成都: 四川农业大学, 2020.
Nie C N.Study on the mapping and correlation evaluation of sensory and chemical components of tea aroma and taste based on sensomics [D]. Chengdu: Sichuan Agricultural University, 2020.
[29] Wu H T, Chen Y Y, Feng W Z, et al.Effects of three different withering treatments on the aroma of white tea[J]. Foods, 2022, 11(16): 2502. doi: 10.3390/foods11162502.
[30] Scharbert S S, Hofmann T.Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, andomission experiments[J]. Journal of Agricultural and Food Chemistry, 2005, 53(13): 5377-5384.
[31] Scharbert S, Holzmann N, Hofmann T.Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse[J]. Journal of Agricultural and Food Chemistry, 2004, 52(11): 3498-3508.
[32] 刘建军, 李美凤, 张静, 等. 传统工艺与现代工艺对信阳毛尖品质的影响[J]. 茶叶科学, 2016, 36(6): 594-602.
Liu J J, Li M F, Zhang J, et al.Effects of traditional and modern processing technologies on the quality of Xinyang Maojian tea[J]. Journal of Tea Science, 2016, 36(6): 594-602.
[33] 翁晶晶, 周承哲, 徐凯, 等. 烘焙温度对漳平水仙茶饼风味品质的影响[J]. 食品科学, 2022, 43(20): 252-260.
Weng J J, Zhou C Z, Xu K, et al.Effect of baking temperature on flavor quality of Zhangping Shuixian tea cake[J]. Food Science, 2022, 43(20): 252-260.
[34] 刘忠英, 杨婷, 戴宇樵, 等. 基于分子感官科学的茶叶滋味研究进展[J]. 食品工业科技, 2021, 42(4): 337-343, 355.
Liu Z Y, Yang T, Dai Y Q, et al.Research progress of tea taste based on molecular sensory science[J]. Science and Technology of Food Industry, 2021, 42(4): 337-343, 355.
[35] 艾仄宜, 穆兵, 李松, 等. 不同茶树品种雨花茶适制性评价及其呈味特征研究[J]. 中国农学通报, 2021, 37(13): 115-121.
Ai Z Y, Mu B, Li S, et al.Suitability evaluation and taste characteristics of Yuhua tea processed by different tea varieties[J]. Chinese Agricultural Science Bulletin, 2021, 37(13): 115-121.
[36] 施莉婷, 江和源, 张建勇, 等. 茶叶香气成分及其检测技术研究进展[J]. 食品工业科技, 2018, 39(12): 347-351.
Shi L T, Jiang H Y, Zhang J Y, et al.Progress on components and detection technology of tea aroma[J]. Science and Technology of Food Industry, 2018, 39(12): 347-351.
[37] Ho C T, Zheng X, Li S.Tea aroma formation[J]. Food Science and Human Wellness, 2015, 4(1): 9-27.
[38] Satora P, Semik-Szczurak D, Tarko T, et al.Influence of selected Saccharomyces and Schizosaccharomyces strains and their mixed cultures on chemical composition of apple wines[J]. Journal Food Science, 2018, 83(2): 424-431.
[39] Su E, Xia T, Gao L, et al.Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage[J]. Food and Bioproducts Processing, 2010, 88(2): 83-89.