Dynamic change of tea (Camellia sinensis) leaf cuticular wax in white tea processing for contribution to tea flavor formation
文献类型： 外文期刊
作者： Zuo, Hao 1 ; Si, Xiongyuan 2 ; Li, Ping 1 ; Li, Juan 3 ; Chen, Zhihui 4 ; Li, Penghui 1 ; Chen, Changsong 4 ; Liu, Zhonghua 3 ; Zhao, Jian 3 ;
作者机构： 1.Anhui Agr Univ, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
2.Anhui Agr Univ, Biotechnol Ctr, Hefei 230036, Peoples R China
3.Hunan Agr Univ, Coll Hort, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China
4.Fujian Acad Agr Sci, Tea Res Inst, Fuzhou 350013, Peoples R China
关键词： Cuticular wax; Dehydration; Caffeine; Inositol; Tea aroma; Tea flavor; Tea processing
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2023 年 163 卷
页码：
收录情况： SCI
摘要： Despite some studies on tea leaf cuticular wax, their component changes during dehydration and withering treatments in tea processing and suspected relation with tea flavor quality formation remain unknown. Here, we showed that tea leaf cuticular wax changed drastically in tea leaf development, dehydration, or withering treatment during tea processing, which affected tea flavor formation. Caffeine was found as a major component of leaf cuticular wax. Caffeine and inositol contents in leaf cuticular wax increased during dehydration and withering treatments. Comparisons showed that tea varieties with higher leaf cuticular wax loading produced more aroma than these with lower cuticular wax loading, supporting a positive correlation between tea leaf cuticular wax loading and degradation with white tea aroma formation. Dehydration or withering treatment of tea leaves also increased caffeine and inositol levels in leaf cuticular wax and triggered cuticular wax degradation into various molecules, that could be related to tea flavor formation. Thus, tea leaf cuticular waxes not only protect tea plants but also contribute to tea flavor formation. The study provides new insight into the dynamic changes of tea leaf cuticular waxes for tea plant protection and tea flavor quality formation in tea processing.
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