Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea

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期刊论文

作者：

Chen, Hongyu;Zhang, Xingmin;Jiang, Ronggang;Ouyang, Jian;Liu, Qi;...

通讯作者：

Xiong, Ligui;Huang, Jianan;Liu, ZH

作者机构：

[Chen, Jinhua; Huang, Jianan; Zhang, Xingmin; Li, Qin; Li, Juan; Xiong, Ligui; Liu, Zhonghua; Jiang, Ronggang; Chen, Hongyu; Liu, Qi; Wen, Haitao; Ouyang, Jian] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Chen, Jinhua; Huang, Jianan; Zhang, Xingmin; Li, Qin; Li, Juan; Xiong, Ligui; Liu, Zhonghua; Jiang, Ronggang; Chen, Hongyu; Liu, Qi; Wen, Haitao; Ouyang, Jian] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Chen, Jinhua; Huang, Jianan; Li, Qin; Li, Juan; Xiong, Ligui; Liu, Zhonghua; Wen, Haitao] Hunan Agr Univ, Coinnovat Ctr Educ Minist Utilizat Bot Funct Ingre, Changsha 410128, Peoples R China.

[Chen, Jinhua; Li, Qin; Li, Juan; Liu, Zhonghua; Xiong, Ligui; Huang, Jianan; Wen, Haitao] Hunan Agr Univ, Minist Agr & Rural Affairs China, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Changsha 410128, Peoples R China.

通讯机构：

[Huang, JA; Xiong, LG; Liu, ZH ] H

Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

Hunan Agr Univ, Coinnovat Ctr Educ Minist Utilizat Bot Funct Ingre, Changsha 410128, Peoples R China.

语种：

英文

关键词：

White tea;Rucheng Baimao;Drying treatment;Aroma

期刊：

LWT

ISSN：

0023-6438

年：

2023

卷：

179

页码：

114659

DOI：

10.1016/j.lwt.2023.114659

基金类别：

China Agriculture Research System of MOF and MARA [CARS-23]; efficient utilization of Rucheng Baimao tea resources [0016]; study on efficient utilization technology of excellent functional components of tea [0015]

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

Rucheng Baimao (Camellia pubescens) is an excellent raw material for manufacturing white tea. Drying is the last step in white tea processing and is essential for white tea's aroma. In this study, aroma sensory evaluation combined with volatile compound analysis reveals the characteristic aroma differences of Rucheng Baimao white tea with oven drying (OD), air drying (AD), and sun drying (SD) treatments. Sensory results showed that OD samples had a stronger floral and grassy aroma, AD samples exhibited a more pronounced fresh and pekoe aroma, and SD samples exhibited a unique sunshine odor. Th...

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Characterization of aroma differences on three drying treatments in Rucheng Baimao (Camellia pubescens) white tea

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