The Effect of Red Light Withering on the Volatile Components of Tea Leaves and the Quality of Black Tea Product

LIN Jiazheng; TU Zheng; CHEN Lin; YE Yang; LIU Fei; WANG Yuwan; YANG Yunfei; WU Xun; LYU Haowei

doi:10.13305/j.cnki.jts.2021.03.006

Journal of Tea Science >

2021 , Vol. 41 >Issue 3: 393 - 405

DOI: https://doi.org/10.13305/j.cnki.jts.2021.03.006

Research Paper

The Effect of Red Light Withering on the Volatile Components of Tea Leaves and the Quality of Black Tea Product

LIN Jiazheng ,
TU Zheng ,
CHEN Lin ,
YE Yang ,
LIU Fei ,
WANG Yuwan ,
YANG Yunfei ,
WU Xun ,
LYU Haowei

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1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China;
2. Tea Research Institute of Sichuan Academy of Agricultural Science, Chengdu 610066, China;
3. Graduate School of Chinese Academy of Agriculture Sciences, Beijing 100081, China

Received date: 2021-03-15

Revised date: 2021-03-31

Online published: 2021-06-15

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Abstract

Red light withering contributes to the formation of tea aroma. However, the effect of different red light quality on the volatile components of withered tea and the quality of the black tea product after processing remains to be studied. In this study, headspace solid phase micro extraction-gas chromatography-mass spectrometry was used to detect and analyze the volatile components of withered leaves under different light treatments such as dark, red light (630 nm, 1 000 lx, 3 000 lx), natural light (260-325 lx), and the dynamic changes of the volatile components of withered leaves and red light withered differential volatile substances under different light treatments were studied. The results show that a total of 130 volatile components were detected in withered leaves at different time periods, including 26 alcohols, 33 esters, 29 hydrocarbons, 12 aldehydes, 13 ketones, and 17 others. Comparing different light withering methods, it was found that the total content of volatile components in the red light 3 000 lx group pre-mid withering period (The first 8 h) were significantly higher than that in other groups. With the increase of red light intensity, the total content of esters increased significantly (P<0.05), while the total content of ketones decreased significantly (P<0.05). Through orthogonal partial least squares discriminant analysis, the variable projection importance factor was greater than 1 and the coefficient of variation was greater than 50%, 5 volatile components were screened out with the greater response to red light, including 1,2-dimethylpropyl-2-methyl-butanoic acid ester, 1-isocyano-3-methyl-benzene, decanal, 2-methyl-2-decanol, linoleic acid ethyl ester. Among them, the coefficient of variation of decanal was as high as 133.34% under red light 1 000 lx. The results of this study could provide a scientific basis for the improvement of black tea aroma quality and targeted regulation.

Key words： tea; red light; withering; multivariate statistical analysis; differential volatile substances

Cite this article

LIN Jiazheng , TU Zheng , CHEN Lin , YE Yang , LIU Fei , WANG Yuwan , YANG Yunfei , WU Xun , LYU Haowei . The Effect of Red Light Withering on the Volatile Components of Tea Leaves and the Quality of Black Tea Product[J]. Journal of Tea Science, 2021 , 41(3) : 393 -405 . DOI: 10.13305/j.cnki.jts.2021.03.006

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