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Airflow: A double-edged sword in shaping white tea quality
Jinyuan Wang1,2, Dongchun Lin3, Jiao Feng1,2
1College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Food Chemistry: X
|June 10, 2025
Summary
Optimizing airflow during white tea withering is crucial for quality. Moderate airflow (0.5 m/s) enhances floral aromas and taste by promoting beneficial physiochemical reactions, unlike stagnant or high airflow.
Area of Science:
- Food Science
- Agricultural Engineering
- Plant Physiology
Background:
- White tea quality is significantly influenced by the withering process, which involves moisture loss and complex physiochemical changes.
- Understanding the impact of airflow during withering is essential for optimizing white tea production and sensory characteristics.
Purpose of the Study:
- To investigate the effects of different airflow rates during the withering of white tea on its quality.
- To analyze the impact of airflow on moisture loss, physiochemical reactions, aroma profiles, and sensory attributes of white tea.
Main Methods:
- Utilized Low-field Nuclear Magnetic Resonance (LF-NMR), Transmission Electron Microscopy (TEM), Scanning Electron Microscopy (SEM), Gas Chromatography-Time of Flight-Mass Spectrometry (GC-TOF-MS), and Ultra-Performance Liquid Chromatography-Tandem Quadrupole-Mass Spectrometry (UPLC-TQS-MS).
- Compared white tea withered under three airflow conditions: 0 m/s (AF0), 0.5 m/s (AF0.5), and 1 m/s (AF1).
Main Results:
- Stagnant airflow (AF0) hindered moisture loss and accumulated green aroma compounds and astringents.
- Moderate airflow (AF0.5) and high airflow (AF1) promoted stomatal opening and water migration, leading to increased water stress, cellular damage, and enzymatic activity.
- AF0.5 optimized white tea quality, enhancing floral aromas (linalool, nerol), mellow taste, and color by facilitating balanced oxidation, hydrolysis, and synthesis.
- AF1 resulted in grassy notes, while AF0 led to undesirable accumulations.
Conclusions:
- Airflow management during white tea withering critically affects moisture dynamics and biochemical transformations.
- An airflow rate of 0.5 m/s is identified as optimal for enhancing white tea's sensory profile and quality attributes.
- Findings provide valuable insights for refining white tea processing techniques and designing effective withering equipment.
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