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Aroma formation and dynamic changes during white tea processing.

Qincao Chen1, Yin Zhu2, Weidong Dai2

  • 1Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, 9 Meiling South Road, Hangzhou, Zhejiang 310008, China; College of Horticulture and Forestry Science, Huazhong Agricultural University, No. 1 Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070, China; Graduate School of Chinese Academy of Agricultural Sciences, No. 12 Zhongguancun South Street, Haidian District, Beijing 100081, China.

Food Chemistry
|October 31, 2018
PubMed
Summary
This summary is machine-generated.

This study reveals how white tea aroma develops during processing. Key factors include amino acids, bound volatiles, gene expression, and drying, offering insights for quality control.

Keywords:
Amino acidAromaGC × GC-TOFMSGlycosidically bound volatileWhite tea

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Area of Science:

  • Food Chemistry
  • Plant Biochemistry
  • Analytical Chemistry

Background:

  • White tea aroma formation mechanisms remain poorly understood.
  • Systematic investigation of dynamic aroma changes during processing is lacking.

Purpose of the Study:

  • To elucidate the mechanisms of aroma formation in white tea.
  • To characterize the volatile compounds and their dynamics during processing.
  • To identify key factors influencing white tea aroma development.

Main Methods:

  • Utilized comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS).
  • Analyzed volatile compounds and glycosidically bound volatiles (GBVs).
  • Investigated the expression of aroma-related genes.

Main Results:

  • Identified 172 volatile compounds, primarily endogenous volatiles with varied trends during withering.
  • Demonstrated the contribution of free amino acids and GBVs to white tea aroma.
  • Highlighted the significant role of differential gene expression and drying in aroma formation.

Conclusions:

  • Provides the first systematic characterization of white tea aroma formation.
  • Establishes a theoretical foundation for optimizing white tea processing for aroma quality.
  • Identifies key biochemical pathways and processing steps influencing aroma profiles.