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<p>Drying is a key process influencing the quality of yellow tea (YT). However, the available drying techniques require further refinement to ensure that more active components are retained during the processing of YT. In the present study, we aimed to investigate the effects of three drying methods—sun drying (SD), vacuum freeze-drying (VFD), and hot-air drying (HD)—on the biochemical composition, color, and flavor profile of <i>Camellia sinensis</i> ‘Guire 2’ YT, a tea tree variety. The results revealed that HD resulted in significantly high theaflavin content but low caffeine content (<i>P</i> &lt; 0.05). SD resulted in high levels of vitamins, flavonol and flavone/flavonol glycosides, and organic acid levels, all contributing to the development of a distinct “cinnamon aroma” in ‘Guire 2’ YT. Moreover, VFD resulted in elevated proanthocyanidin, soluble sugar, and aromatic levels. The results also indicated that neoxanthin and cinnamaldehyde may serve as potential markers in the HD and SD processing of ‘Guire 2’ YT. These findings contribute to the development of tailored drying processes for producing YT with the desired flavor and functional qualities.</p>

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Effects of different drying methods on the nutrient composition of Camellia sinensis ‘Guire 2’ yellow tea revealed by metabolomics-based techniques

  • 期刊论文

  • 发表日期：

    2025年5月28日

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  • Baogui Liu,
  • Yunxiong Zhao,
  • Guangzhi Liang,
  • Yunxian Wang,
  • Jingjing Yang,
  • Renyuan Qin,
  • Lianfeng Luo,
  • Zongyou Wei,
  • Siting Gao,
  • Ziping Li

摘要

Drying is a key process influencing the quality of yellow tea (YT). However, the available drying techniques require further refinement to ensure that more active components are retained during the processing of YT. In the present study, we aimed to investigate the effects of three drying methods—sun drying (SD), vacuum freeze-drying (VFD), and hot-air drying (HD)—on the biochemical composition, color, and flavor profile of Camellia sinensis ‘Guire 2’ YT, a tea tree variety. The results revealed that HD resulted in significantly high theaflavin content but low caffeine content (P < 0.05). SD resulted in high levels of vitamins, flavonol and flavone/flavonol glycosides, and organic acid levels, all contributing to the development of a distinct “cinnamon aroma” in ‘Guire 2’ YT. Moreover, VFD resulted in elevated proanthocyanidin, soluble sugar, and aromatic levels. The results also indicated that neoxanthin and cinnamaldehyde may serve as potential markers in the HD and SD processing of ‘Guire 2’ YT. These findings contribute to the development of tailored drying processes for producing YT with the desired flavor and functional qualities.