Positive contributions of the stem to the formation of white tea quality-related metabolites during withering
文献类型： 外文期刊
作者： Xiang, Lihui 1 ; Zhu, Chen 2 ; Qian, Jiajia 2 ; Zhou, Xiaochen 2 ; Wang, Miao 2 ; Song, Zhenshuo 1 ; Chen, Changsong 1 ; Yu, Wenquan 6 ; Chen, Lin 1 ; Zeng, Lanting 2 ;
作者机构： 1.Fujian Acad Agr Sci, Tea Res Inst, 104 Pudang Rd, Fuzhou 350012, Peoples R China
2.Chinese Acad Sci, Guangdong Prov Key Lab Appl Bot, South China Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
3.Chinese Acad Sci, State Key Lab Plant Divers & Specialty Crops, South China Bot Garden, 723 Xingke Rd,Tianhe Dist, Guangzhou, Chin, Myanmar
4.Chinese Acad Sci, Key Lab Natl Forestry & Grassland Adm Plant Conser, South China Bot Garden, 723 Xingke Rd, Guangzhou 510650, Peoples R China
5.Univ Chinese Acad Sci, 19A Yuquan Rd, Beijing 100049, Peoples R China
6.Fujian Acad Agr Sci, 247 Wusi Rd, Fuzhou 350003, Peoples R China
7.Chinese Acad Sci, South China Bot Garden, 723 Xingke Rd, Tianhe Dist, Guangzhou 510650, Peoples R China
关键词： White tea; Withering; Quality; Stem; Contribution
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 449 卷
页码：
收录情况： SCI
摘要： Most teas, including white tea, are produced from tender shoots containing both leaf and stem. However, the effect of the stem on white tea quality remains unclear, especially during withering, an essential process. Therefore, this study investigated the withering-induced changes in the leaves and stems of Camellia sinensis cv. 'Fudingdabai' by multi-group analysis. During withering, the levels of catechin and theobromine (i.e., major flavor-related compounds) decreased slightly, mainly in the leaves. The abundance of some proteinaceous amino acids related to fresh taste increased in stems due to increased protein hydrolysis. In addition, changes in biosynthetic pathways caused a decrease in theanine (a major non-proteinaceous amino acid) and an increase in gamma-aminobutyric acid in stems. Terpenes, mainly in the stems, were partially affected by withering. Phenylacetaldehyde, a major contributor to white tea aroma, increased mainly in the stems. These findings reflect the positive contribution of the stem to white tea quality.
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