The shaping of milk-flavored white tea:More than a change in appearanceOACSTPCD
The shaping of milk-flavored white tea:More than a change in appearance
Tea's popularity and flavor are influenced by factors like cultivation and processing methods and shaping techniques also have an impact on tea flavor.This study employed targeted metabolomics and chemometrics to investigate how shaping techniques affect the flavor of milk-flavored white tea(MFWT).The results showed that the tea cake sample with the shortest pressing time(Y90)has the highest amino acid content and milky aroma intensity.There were variations in amino acids,catechins,and soluble sugars among MFWT samples with different shaping techniques.The total contents of amino acids and catechins in tea cake sample(Y90)were significantly lower than those in the loose tea sample(SC)and bundle-like tea sample(SG),while the total sugar content was significantly higher than that in SC(P<0.05).Additionally,the content of volatiles presenting milky aroma(VIP&OAV>1)in Y90 remained lower relative to SC and SG(P<0.05),but the proportion was not different from that in SC and SG,minimally affecting the overall flavor.The short-time pressing method might be suitable for mass production of MFWT.These findings provide insights into improving the tightness of the appearance of MFWT with minimal impact on tea flavor.
Jiao Feng;Weisu Tian;Jinyuan Wang;Shuping Ye;Guanjun Pan;Bugui Yu;Fang Wang;Hongzheng Lin;Zhilong Hao
College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,ChinaZhenghe Ruiming Tea Co.,Ltd.,Zhenghe 353600,ChinaTea Sensory Evaluation Research Center,Ningde Normal University,Ningde 352000,ChinaCollege of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002,China||Key Laboratory of Tea Science in Universities of Fujian Province,Fuzhou 350002,China
shapingmilk-flavored white teaCamellia sinensistea processingtea flavor
《农业科学学报（英文）》 2024 (011)
3912-3922 / 11
The study obtained support from the National Key Research and Development Program of China(2022YFD2101101),the Modern Agricultural(Tea)Industry Technology System of Fujian Province,China([2021]No.90),the Guiding Project of Science and Technology Department in Fujian Province,China(2022N0031),the Special Fund Program for Science and Technology Innovation of Fujian Agriculture and Forestry University,China(KFB23203),and the Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation,China(FJZTF01).We thank Prof.Xiaomin Yu and Dr.Xiaxia Wang from Haixia Institute of Science and Technology,Fujian Agriculture and Forestry University,China for technical support.
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