The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study.
Food Chem
; 447: 139080, 2024 Jul 30.
Article
in En
| MEDLINE
| ID: mdl-38520904
ABSTRACT
Targeted metabolomics combined with chemometrics were applied to investigate the flavor profiles of 4 white tea samples, which were produced from different maturity fresh tea leaves with different withering methods. Mature leaves that underwent novel withering process at higher temperature (28-30â) and humidity (75 ± 3 %) (MN) were characterized by intense milky flavor. The content of free amino acids, catechins, and soluble sugars in MN were significantly lower than that in the other 3 tea samples, resulting in a sweet and mellow taste with low bitterness. Meanwhile, MN possessed the highest intensity of milky aroma, which could be mainly attributed to the existence of dihydro-5-pentyl-2(3H)-furanone and 2-pentyl-furan as the key volatile substances with coconut and creamy fragrance. These findings provide insight into the substance foundations of milky flavor, and identified leaf maturity and processing method as the determining factors of the milk-flavored white tea (MFWT).
Key words
Full text:
1
Collection:
01-internacional
Database:
MEDLINE
Main subject:
Catechin
/
Camellia sinensis
Language:
En
Journal:
Food Chem
Year:
2024
Document type:
Article
Affiliation country:
China
Country of publication:
United kingdom