Please wait a minute...
Journal of Integrative Agriculture  2024, Vol. 23 Issue (11): 3912-3922    DOI: 10.1016/j.jia.2024.09.010
Food Science Advanced Online Publication | Current Issue | Archive | Adv Search |
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 Lin1, 2#, Zhilong Hao1, 2#

1 College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China

2 Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China

3 Zhenghe Ruiming Tea Co., Ltd., Zhenghe 353600, China

4 Tea Sensory Evaluation Research Center, Ningde Normal University, Ningde 352000, China

Download:  PDF in ScienceDirect  
Export:  BibTeX | EndNote (RIS)      
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SCp<0.05)。此外,Y90中呈奶香的挥发性物质(VIP&OAV>1)含量显著低于SCSGp<0.05),但其比例与SCSG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.


Keywords:  shaping       milk-flavored white tea        Camellia sinensis        tea processing        tea flavor  
Received: 21 December 2023   Accepted: 24 June 2024
Fund: 
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).  
About author:  #Correspondence Zhilong Hao, E-mail: haozhilong@126.com; Hongzheng Lin, E-mail: linhongzheng2010@126.com

Cite this article: 

Jiao Feng, Weisu Tian, Jinyuan Wang, Shuping Ye, Guanjun Pan, Bugui Yu, Fang Wang, Hongzheng Lin, Zhilong Hao. 2024. The shaping of milk-flavored white tea: More than a change in appearance. Journal of Integrative Agriculture, 23(11): 3912-3922.

Alim A, Song H, Zou T. 2020. Analysis of meaty aroma and umami taste in thermally treated yeast extract by means of sensory-guided screening. European Food Research and Technology246, 2119–2133.

Chen Q, Shi J, Mu B, Chen Z, Dai W, Lin Z. 2020. Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing. Food Chemistry332, 127412.

Chen Q, Zhu Y, Dai W, Lv H, Mu B, Li P, Tan J, Ni D, Lin Z. 2019. Aroma formation and dynamic changes during white tea processing. Food Chemistry274, 915–924.

Chen S, Li M, Zheng G, Wang T, Lin J, Wang S, Wang X, Chao Q, Cao S, Yang Z, Yu X. 2018. Metabolite profiling of 14 wuyi rock tea cultivars using UPLC-QTOF MS and UPLC-QqQ ms combined with chemometrics. Molecules23, 104.

Feng Z, Li M, Li Y, Yin J, Wan X, Yang X. 2022. Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach. European Food Research and Technology248, 1299–1309.

Feng Z, Li Y, Li M, Wang Y, Zhang L, Wan X, Yang X. 2019. Tea aroma formation from six model manufacturing processes. Food Chemistry285, 347–354.

Guo L, Chen M, Guo Y, Lin Z. 2022. Variations in fatty acids affected their derivative volatiles during Tieguanyin tea processing. Foods11, 1563.

Hao Z, Feng J, Chen Q, Lin H, Zhou X, Zhuang J, Wang J, Tan Y, Sun Z, Wang Y, Yu B. 2023. Comparative volatiles profiling in milk-flavored white tea and traditional white tea Shoumei via HS-SPME-GC-TOFMS and OAV analyses. Food Chemistry: X18, 100710.

He C, Zhou J, Li Y, zhang D, Ntezimana B, Zhu J, Wang X, Xu W, Wen X, Chen Y, Yu Z, Wang Y, Ni D. 2023. The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars. Food Chemistry: X18, 100730.

Liu F, Wang Y, Corke H, Zhu H. 2022. Dynamic changes in flavonoids content during congou black tea processing. LWT170, 114073.

Liu T, Li Y, Sadiq F A, Yang H, Gu J, Yuan L, Lee Y K, He G. 2018. Predominant yeasts in Chinese traditional sourdough and their influence on aroma formation in Chinese steamed bread. Food Chemistry242, 404–411.

Lukić I, Tomas S, Miličević B, Radeka S, Peršurić Đ. 2011. Behaviour of volatile compounds during traditional alembic distillation of fermented Muscat Blanc and Muškat ruža porečki grape marcs. Journal of the Institute of Brewing117, 440–450.

Ma B, Wang J, Zhou B, Wang Z, Huang Y, Ma C, Li X. 2022. Impact of harvest season on bioactive compounds, amino acids and in vitro antioxidant capacity of white tea through multivariate statistical analysis. LWT164, 113655.

Ma N, Pei F, Yu J, Wang S, Ho C T, Su K, Hu Q. 2018. Valid evaluation of volatile flavor composition of fresh and dehydrated Tuber indicum with different drying methods. CyTA-Journal of Food16, 413–421.

Mao A, Su H, Fang S, Chen X, Ning J, Ho C, Wan X. 2018. Effects of roasting treatment on non-volatile compounds and taste of green tea. International Journal of Food Science & Technology53, 2586–2594.

Peng Y, Du Z, Wang X, Wu R, Zheng C, Han W, Liu L, Gao F, Liu G, Liu B, Hao Z, Yu X. 2024. From heat to flavor: Unlocking new chemical signatures to discriminate Wuyi rock tea under light and moderate roasting. Food Chemistry431, 137148.

Ravyts F, De Vuyst L. 2011. Prevalence and impact of single-strain starter cultures of lactic acid bacteria on metabolite formation in sourdough. Food Microbiology28, 1129–1139.

Sanaeifar A, Huang X, Chen M, Zhao Z, Ji Y, Li X, He Y, Zhu Y, Chen X, Yu X. 2020. Nondestructive monitoring of polyphenols and caffeine during green tea processing using Vis-NIR spectroscopy. Food Science & Nutrition8, 5860–5874.

Shao C Y, Zhang Y, Lv H P, Zhang Z F, Zeng J M, Peng Q H, Zhu Y, Lin Z. 2022. Aromatic profiles and enantiomeric distributions of chiral odorants in baked green teas with different picking tenderness. Food Chemistry388, 132969.

Soto-Reyes N, Temis-Pérez A L, López-Malo A, Rojas-Laguna R, Sosa-Morales M E. 2015. Effects of shape and size of agar gels on heating uniformity during pulsed microwave treatment. Journal of Food Science80, E1021-E1025.

Usman M, Swanson G, Chen B, Xu M. 2023. Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing. Food Chemistry426, 136585.

Wadood S A, Boli G, Xiaowen Z, Raza A, Yimin W. 2020. Geographical discrimination of Chinese winter wheat using volatile compound analysis by HS-SPME/GC-MS coupled with multivariate statistical analysis. Journal of Mass Spectrometry55, e4453.

Wang C, Lv S, Wu Y, Gao X, Li J, Zhang W, Meng Q. 2016. Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics. SpringerPlus5, 576.

Wang H, Hua J, Yu Q, Li J, Wang J, Deng Y, Yuan H, Jiang Y. 2021a. Widely targeted metabolomic analysis reveals dynamic changes in non-volatile and volatile metabolites during green tea processing. Food Chemistry363, 130131.

Wang H, Ouyang W, Yu Y, Wang J, Yuan H, Hua J, Jiang Y. 2022. Analysis of non-volatile and volatile metabolites reveals the influence of second-drying heat transfer methods on green tea quality. Food Chemistry: X14, 100354.

Wang H, Xia X, An L. 2021b. Metabolomics analysis reveals the mechanism of hydrogen cyanamide in promoting flower bud break in blueberry. Agronomy11, 102.

Wu H, Huang W, Chen Z, Chen Z, Shi J, Kong Q, Sun S, Jiang X, Chen D, Yan S. 2019. GC–MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing. Food Research International120, 330–338.

Xiao Z, Cao X, Zhu J, Chen F, Niu Y. 2022. Characterization of the key aroma compounds in three world-famous black teas. European Food Research and Technology248, 2237–2252.

Xin Z, Ma S, Ren D, Liu W, Han B, Zhang Y, Xiao J, Yi L, Deng B. 2018. UPLC–Orbitrap–MS/MS combined with chemometrics establishes variations in chemical components in green tea from Yunnan and Hunan origins. Food Chemistry266, 534–544.

Ye Y, Yan J, Cui J, Mao S, Li M, Liao X, Tong H. 2018. Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering. Journal of Food Composition and Analysis66, 98–108.

Yu P, Huang H, Zhao X, Zhong N, Zheng H. 2023. Dynamic variation of amino acid content during black tea processing: A review. Food Reviews International39, 3970–3983.

Zeng L, Fu Y, Huang J, Wang J, Jin S, Yin J, Xu Y. 2022. Comparative analysis of volatile compounds in tieguanyin with different types based on HS-SPME-GC-MS. Foods11, 1530.

Zhang Y, Zhang Y 2023. A comprehensive review of furan in foods: From dietary exposures and in vivo metabolism to mitigation measures. Comprehensive Reviews in Food Science and Food Safety22, 809–841.

Zheng Y, Hu Q, Wu Z, Bi W, Chen B, Hao Z, Wu L, Ye N, Sun Y. 2022. Volatile metabolomics and coexpression network analyses provide insight into the formation of the characteristic cultivar aroma of oolong tea (Camellia sinensis). LWT164, 113666.

Zhou C, Zhu C, Li X, Chen L, Xie S, Chen G, Zhang H, Lai Z, Lin Y, Guo Y. 2022. Transcriptome and phytochemical analyses reveal the roles of characteristic metabolites in the taste formation of white tea during the withering process. Journal of Integrative Agriculture21, 862–877.

No related articles found!
No Suggested Reading articles found!