奶香白茶的造型：不仅仅是外形的改变

doi:10.1016/j.jia.2024.09.010

Journal of Integrative Agriculture ›› 2024, Vol. 23 ›› Issue (11): 3912-3922.DOI: 10.1016/j.jia.2024.09.010

奶香白茶的造型：不仅仅是外形的改变

收稿日期:2023-12-21 接受日期:2024-06-24 出版日期:2024-11-20 发布日期:2024-10-10

The shaping of milk-flavored white tea: More than a change in appearance

Jiao Feng¹, Weisu Tian¹, Jinyuan Wang¹, Shuping Ye¹, Guanjun Pan¹, Bugui Yu³, Fang Wang⁴, Hongzheng Lin^{1, 2#}, Zhilong Hao^{1, 2#}

¹College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
²Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China
³Zhenghe Ruiming Tea Co., Ltd., Zhenghe 353600, China
⁴Tea Sensory Evaluation Research Center, Ningde Normal University, Ningde 352000, China

Received:2023-12-21 Accepted:2024-06-24 Online:2024-11-20 Published:2024-10-10
About author:#Correspondence Zhilong Hao, E-mail: haozhilong@126.com; Hongzheng Lin, E-mail: linhongzheng2010@126.com
Supported by:
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).

摘要/Abstract

摘要：

备受欢迎的茶叶的风味主要受栽培条件和加工工艺等的影响，其中造型工艺也是影响茶叶风味的重要因素之一。本研究采用靶向代谢组学结合化学计量学方法，研究了造型方式对奶香白茶（MFWT）风味的影响。结果表明，压制时间最短的奶香白茶饼样品（Y90）具有最高的氨基酸含量和奶香强度。不同造型方式的MFWT样品中氨基酸、儿茶素和可溶性糖含量存在差异。奶香白茶饼样品（Y90）中氨基酸和儿茶素的总含量显著低于散茶样品（SC）和束状样品（SG），而总糖含量显著高于SC（p<0.05）。此外，Y90中呈奶香的挥发性物质（VIP&OAV>1）含量显著低于SC和SG（p<0.05），但其比例与SC和SG无显著差异，对奶香白茶整体风味的影响不大。短时间压饼的造型方法可适用于MFWT的大规模生产，这些发现为在最大限度保留奶香白茶风味的条件下改善其外形的紧密性提供了见解。

Abstract:

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.

Key words: shaping , milk-flavored white tea , Camellia sinensis , tea processing , tea flavor

Jiao Feng, Weisu Tian, Jinyuan Wang, Shuping Ye, Guanjun Pan, Bugui Yu, Fang Wang, Hongzheng Lin, Zhilong Hao. 奶香白茶的造型：不仅仅是外形的改变[J]. Journal of Integrative Agriculture, 2024, 23(11): 3912-3922.

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[J]. Journal of Integrative Agriculture, 2024, 23(11): 3912-3922.

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奶香白茶的造型：不仅仅是外形的改变

The shaping of milk-flavored white tea: More than a change in appearance

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