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 (...
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| Format: | Article |
| Language: | English |
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KeAi Communications Co., Ltd.
2024-11-01
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| Series: | Journal of Integrative Agriculture |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311924003319 |
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| author | Jiao Feng Weisu Tian Jinyuan Wang Shuping Ye Guanjun Pan Bugui Yu Fang Wang Hongzheng Lin Zhilong Hao |
| author_facet | Jiao Feng Weisu Tian Jinyuan Wang Shuping Ye Guanjun Pan Bugui Yu Fang Wang Hongzheng Lin Zhilong Hao |
| author_sort | Jiao Feng |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-34af9eb46f4c471dbb332d38c828c9a1 |
| institution | Matheson Library |
| issn | 2095-3119 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Journal of Integrative Agriculture |
| spelling | doaj-art-34af9eb46f4c471dbb332d38c828c9a12025-07-02T05:57:25ZengKeAi Communications Co., Ltd.Journal of Integrative Agriculture2095-31192024-11-01231139123922The shaping of milk-flavored white tea: More than a change in appearanceJiao Feng0Weisu Tian1Jinyuan Wang2Shuping Ye3Guanjun Pan4Bugui Yu5Fang Wang6Hongzheng Lin7Zhilong Hao8College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege 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; Correspondence Zhilong HaoCollege of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Correspondence Hongzheng LinTea'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.http://www.sciencedirect.com/science/article/pii/S2095311924003319shapingmilk-flavored white teaCamellia sinensistea processingtea flavor |
| spellingShingle | Jiao Feng Weisu Tian Jinyuan Wang Shuping Ye Guanjun Pan Bugui Yu Fang Wang Hongzheng Lin Zhilong Hao The shaping of milk-flavored white tea: More than a change in appearance Journal of Integrative Agriculture shaping milk-flavored white tea Camellia sinensis tea processing tea flavor |
| title | The shaping of milk-flavored white tea: More than a change in appearance |
| title_full | The shaping of milk-flavored white tea: More than a change in appearance |
| title_fullStr | The shaping of milk-flavored white tea: More than a change in appearance |
| title_full_unstemmed | The shaping of milk-flavored white tea: More than a change in appearance |
| title_short | The shaping of milk-flavored white tea: More than a change in appearance |
| title_sort | shaping of milk flavored white tea more than a change in appearance |
| topic | shaping milk-flavored white tea Camellia sinensis tea processing tea flavor |
| url | http://www.sciencedirect.com/science/article/pii/S2095311924003319 |
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