气流：塑造白茶品质的双刃剑

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102558

Jinyuan Wang , Dongchun Lin , Jiao Feng , Shuping Ye , Weisu Tian , Weiyi Kong , Wenfeng Zhang , Qiang Chu , Bugui Yu , Hongzheng Lin , Zhilong Hao

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引用次数: 0

摘要

气流通过调节水分流失和理化反应，显著影响白茶品质。采用nmr、TEM、SEM、GC-TOF-MS和UPLC-TQS-MS比较了0 m/s （AF0）、0.5 m/s （AF0.5）和1 m/s （AF1）不同气流对白茶品质的影响。AF0阻碍了水分的流失，积累了绿色香气化合物，如(E)-2-己烯-1-醇、1-己醇，以及包括儿茶素和咖啡因在内的收敛剂。AF0.5和AF1加速气孔开放，促进水分从茎向叶或芽的迁移，将水态转化为束缚水。水分胁迫增加了细胞损伤、酶活性和物理化学反应。AF0.5通过形成芳樟醇及其氧化物、橙花醇、有机酸和氨基酸，增强花香，口感醇厚、清新，呈灰绿色。除了花香特征外，AF1还具有3-己烯-1-醇的草味。研究表明，AF0.5通过平衡氧化、水解和合成来优化白茶品质，为白茶加工和萎凋设备参数提供了见解。

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Airflow: A double-edged sword in shaping white tea quality

Airflow significantly impacts white tea quality by regulating moisture loss and physiochemical reactions. LF-NMR, TEM, SEM, GC-TOF-MS, and UPLC-TQS-MS were used to compare the impacts of withering with different airflows, 0 m/s (AF0), 0.5 m/s (AF0.5), and 1 m/s (AF1), on white tea quality. AF0 impeded moisture loss, accumulating green aroma compounds like (E)-2-hexen-1-ol, 1-hexanol, and astringents including catechins and caffeine. AF0.5 and AF1 expedited stomatal opening, facilitating water migration from stems to leaves or buds and converting water states to bound water. Water stress increased cellular damage, enzymatic activity and physiochemical reactions. AF0.5 enhanced floral aroma, a mellow, fresh taste, with grayish-green color transformation by forming linalool, its oxide, nerol, organic acids, and amino acids. Besides floral characteristics, AF1 yielded grassy notes with 3-hexen-1-ol. Research indicates that AF0.5 optimizes white tea quality by balancing oxidation, hydrolysis, and synthesis, offering insights into white tea processing and withering equipment parameters.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.