Effect of withering time on biochemical components and volatile of tea leaves from Danxia 8

Authors

Xiao-yan QIAO, Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640 , China ；Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, Guangdong 510640 , China
Wei CHEN, Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640 , China ；Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, Guangdong 510640 , China
Cheng-ying MA, Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640 , China ；Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, Guangdong 510640 , China
Dong CHEN, Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640 , China ；Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou, Guangdong 510640 , China

Abstract

The comparative analysis was performed for the biochemical components, and volatile of tea leaves from Danxia 8 treated at different withering time. The regularity of biochemical characteristics and aroma profile were expected to find out by statistical methods. The results showed that tea polyphenols increased significantly from 0 h to 23 h, and then decreased significantly. The content of free amino acids increased significantly from 0 h to 16 h, while theanine decreased remarkably. The contents of free amino acids and theanine decreased significantly in the next time. At the whole withering process, caffeine content increased significantly, but theobromine decreased remarkably. Chlorophyll a content had not a significant change. The contents of chlorophyll b and carotenoids decreased significantly from 5 h to 28 h, followed by significant increase. Terpenes were identified as the main volatile of withered leaves from 5 h to 32 h. Terpenols were the main volatile at the time of 0 h and 50 h. Based on principal component analysis, biochemical characteristics and aroma profiles of withered leaves showed a regularity. The biochemical characteristics could be divided into three stages, including 0~16, 23~28 and 32~50 h. The aroma profiles became into four stages, including 0~9, 16~23, 26~32 and 50 h. The time of 16 h and 23 h were the mutual demarcation for biochemical characteristics and aroma profile during the withering process.

Publication Date

2-18-2023

First Page

43

Last Page

49

DOI

10.13652/j.issn.1003-5788.2020.09.007

Recommended Citation

QIAO, Xiao-yan; CHEN, Wei; MA, Cheng-ying; and CHEN, Dong (2023) "Effect of withering time on biochemical components and volatile of tea leaves from Danxia 8," Food and Machinery: Vol. 36: Iss. 9, Article 7.
DOI: 10.13652/j.issn.1003-5788.2020.09.007
Available at: https://www.ifoodmm.cn/journal/vol36/iss9/7

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