南方农业学报2025，Vol.56Issue(10)：3070-3080,11.DOI:10.3969/j.issn.2095-1191.2025.10.007
不同萎凋方式对白茶萎凋过程中青叶香气成分的影响
Effects of different withering methods on aroma components of green leaves during white tea withering
摘要
Abstract
[Objective]This study aimed to investigate the effects of different withering methods on aroma compo-nents and sensory evaluation in white tea to provide scientific references for improving withering processes.[Method]Using one bud and two leaves of the white tea cultivar Fuding Dabaicha as raw materials,withering treatments were set under indoor natural withering,air-conditioned withering,and heated withering on fresh leaves.The aroma components in green leaves were detected during withering(16,32,and 48 h)using headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)to compare and analyze changes in main aroma compounds and differences in sensory quality of white tea.[Result]A total of 65 key aroma components were identified from ten white tea samples,which were grouped into nine categories:terpenoids(19),alcohols(5),hydrocarbons(13),esters(11),ke-tones(7),aldehydes(2)and others(8,including heterocyclic compounds,acids,and phenols).Terpenoids and alco-hols showed relatively high contents during withering,accounting for 74%-80%of the total aroma content.As withering extended,the total aroma content in green leaves gradually increased under all three withering methods.At 32 h of withe-ring,the heated withering method yielded the highest total aroma content,which was significantly higher than that under indoor natural withering and air-conditioned withering(P＜0.05);at 48 h,the total aroma contents under all three methods reached their peak,with no significant differences observed among them(P＞0.05).Analysis of dynamic changes in key aroma components revealed that under three different withering methods,most contents of key aroma substances were in-creased as withering went on;cis-3-hexenyl hexanoate,a characteristic component of grassy aroma,demonstrated signifi-cant reduction during late withering.Under the air-conditioned withering method,the formation of white tea aroma exhibi-ted slow loss of components for green aroma,resulting in suboptimal performance.Furthermore,excessive withering du-ration might lead to volatilization of some aroma components.Sensory evaluation revealed that white tea after 48 h of in-door natural withering and heated withering achieved the best aroma and taste quality,with the indoor natural withering to be optimal;the white tea under heated withering for 32 h also demonstrated excellent aroma and taste quality in the evalua-tion,however,the white tea under air-conditioned withering was rated somewhat lower in overall quality.[Conclusion]According to aroma components and sensory quality,both indoor natural withering for 48 h and heated withering for 32 h can be used as withering methods for white tea production,while the combination of the two methods is recommended to accommodate both production efficiency and tea quality;air-conditioned withering shows no distinct advantages in white tea production.关键词
白茶/萎凋方式/香气成分/顶空固相微萃取—气相色谱—质谱联用技术Key words
white tea/withering methods/aroma components/headspacesolid-phase microextraction-gas chromatography-mass spectrometry分类
农业科技引用本文复制引用
陈楠婷,蔡烈伟,吴全金,詹俊棋,张秋茹,魏文,黄婧,蔡巧鸿,王芳..不同萎凋方式对白茶萎凋过程中青叶香气成分的影响[J].南方农业学报,2025,56(10):3070-3080,11.基金项目
福建省科技厅引导性项目(2022N0031) （2022N0031）
福建省自然科学基金项目(2022J01233673) （2022J01233673）
宁德师范学院人才引进项目(2022Y03) Guided Project of Fujian Provincial Science and Technology Department(2022N0031) （2022Y03）
Fujian Natural Science Foundation(2022J01233673) （2022J01233673）
Talent Introduction Project of Ningde Normal University(2022Y03) （2022Y03）
