The Aroma Change of the Enzymatic Processing Stage of Beauty Tea in Different Withering Methods

DING Fengjiao; YUAN Yuwei; LI Yuanchao; LIN Jinlong; YAN Jiawei; LI Pengchun; JIN Shan

doi:10.13305/j.cnki.jts.2024.03.008

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Journal of Tea Science ›› 2024, Vol. 44 ›› Issue (3) : 469-482. DOI: 10.13305/j.cnki.jts.2024.03.008

Research Paper

The Aroma Change of the Enzymatic Processing Stage of Beauty Tea in Different Withering Methods

DING Fengjiao¹, YUAN Yuwei¹, LI Yuanchao¹, LIN Jinlong¹, YAN Jiawei¹, LI Pengchun², JIN Shan^1,*

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Abstract

To investigate the aroma changes between the natural withering indoors and sunlight withering outdoors during the enzymatic processing stage of beauty tea, the volatiles collected in the process samples of beauty tea during the enzymatic processing stage were analyzed by gas chromatography-mass spectrometry (GC-MS). Orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to screen for differential volatiles. The results show that the differential volatiles of beauty teas from the two withering methods were similar at different stages of processing, in which the contents of N-hexanol, trans-2-hexen-1-ol, cis-3-hexen-1-ol, geraniol, hexyl isovalerate, cis-3-hexenyl butyrate, hexyl butyrate, N-butyrate (trans-2-hexenyl) ester, linalool oxy-furan-type, and linalool increased with the processing, which was the material basis for the formation of the aroma quality of Beauty Tea. While the contents of 2-hexenal, (E)-2-hexenyl-2-methylbutyrate, (E)-3-hex-enyl butyrate, ethyl caproate, and ethyl acetate-leaf alcohol ester declined continuously with the processing. The results of volatile determination show that there was no significant difference in the types of volatile components in the processing stage of beauty tea between the two withering methods, but mainly in the content, and most of the volatile components were more abundant in the outdoor sunlight withering beauty tea. This study aimed to explore the aroma changing rule of beauty tea during the enzymatic processing stage, in order to provide a theoretical basis for the optimization of beauty tea processing technology, and to improve the flavor quality and economic value of beauty tea.

Key words

aroma / beauty tea / enzymatic processing / gas chromatography-mass spectrometry / withering methods

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DING Fengjiao, YUAN Yuwei, LI Yuanchao, LIN Jinlong, YAN Jiawei, LI Pengchun, JIN Shan. The Aroma Change of the Enzymatic Processing Stage of Beauty Tea in Different Withering Methods[J]. Journal of Tea Science. 2024, 44(3): 469-482 https://doi.org/10.13305/j.cnki.jts.2024.03.008

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