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<p>This study compared the effects of natural withering (NW), mechanical withering (MW), and composite withering (CW) on the quality of Longnan white tea (LWT). Sensory evaluation showed that the MW group had the highest comprehensive score (87.2 points), presenting a fruity aroma, and performed the best in sensory indicators such as appearance, soup color, and aroma. The MW group had the highest content of EGCG (7.54%), total free amino acids (5.75%), selenium (0.07&#xa0;mg/kg), iron (58.71&#xa0;mg/kg) and other indicators; The NW group showed the best performance in terms of water extract (46.78%) and tea polysaccharides (2.86%); The CW group had the highest levels of GCG (0.24%), chlorophyll (0.27%), and theanine (1.01%). Based on OPLS-DA analysis, key non-volatile markers such as glutamic acid and theaflavins were selected to distinguish different withering modes. 88 volatile organic compounds (VOCs) were identified through HS-GC-IMS, and 86 key differential components were further identified. Terpene alcohols have been identified to play an important role in the formation of white tea aroma, among which 2-methyl-1-butanol, 3-methylbutyric acid, and other characteristic volatile compounds endow fruit and sweet aromas. In summary, the withering process can achieve targeted control of the flavor of LWT by regulating key physicochemical components and VOCs. This discovery clarifies the causal relationship between process and quality, laying the foundation for precision and customized production in the white tea industry, and providing a critical path for optimizing process and improving quality.</p>

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Characterization of quality differences on three withering treatments in Longnan white tea

  • 期刊论文

  • 发表日期：

    2025年12月27日

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  • Xudong Yao,
  • Hongjie Zhang,
  • Junyi Ma,
  • Xueli Chen,
  • Youqiong Liu,
  • Shengyan Zhang,
  • Xuancheng Li

摘要

This study compared the effects of natural withering (NW), mechanical withering (MW), and composite withering (CW) on the quality of Longnan white tea (LWT). Sensory evaluation showed that the MW group had the highest comprehensive score (87.2 points), presenting a fruity aroma, and performed the best in sensory indicators such as appearance, soup color, and aroma. The MW group had the highest content of EGCG (7.54%), total free amino acids (5.75%), selenium (0.07 mg/kg), iron (58.71 mg/kg) and other indicators; The NW group showed the best performance in terms of water extract (46.78%) and tea polysaccharides (2.86%); The CW group had the highest levels of GCG (0.24%), chlorophyll (0.27%), and theanine (1.01%). Based on OPLS-DA analysis, key non-volatile markers such as glutamic acid and theaflavins were selected to distinguish different withering modes. 88 volatile organic compounds (VOCs) were identified through HS-GC-IMS, and 86 key differential components were further identified. Terpene alcohols have been identified to play an important role in the formation of white tea aroma, among which 2-methyl-1-butanol, 3-methylbutyric acid, and other characteristic volatile compounds endow fruit and sweet aromas. In summary, the withering process can achieve targeted control of the flavor of LWT by regulating key physicochemical components and VOCs. This discovery clarifies the causal relationship between process and quality, laying the foundation for precision and customized production in the white tea industry, and providing a critical path for optimizing process and improving quality.