1. Flowering in aged white tea: Recovering umami taste and amplifying of stale aroma.
- Author
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Zhu W, Feng X, Pan Y, Guo H, Liu Y, Lin X, Fan F, Gong S, Chen P, and Chu Q
- Abstract
Throughout the natural aging process from new to aged white tea, the flavor evolves into a 'stale flavor', despite the initial umami diminishes. The flowering process, inoculation of Eurotium cristatum to white tea, improves the flavor. The impact on sensory qualities and underlying chemical basis of flowering in aged white tea warrant investigation. Sensory analysis, non-targeted metabolomics and volatilomics together deciphered flavor modifications of flowering in aged white tea from different aging years (FAWTs). Findings indicate the flowering process can recover the umami of aged white tea, enhancing the 'stale flavor'. These changes primarily stem from oxidations of catechins and free amino acids, enrichments of flavonols and soluble sugars, and 16 pivotal aroma compounds from degradations of lipids and glycosides. Additionally, 15 volatile and 39 non-volatile compounds were identified as potential biomarkers for FAWTs. These findings offer a viable strategy to improving the quality of aged white tea., Competing Interests: Declaration of competing interest We declare that we have no commercial or financial interest that represents a conflict of interest in connection with the work submitted., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
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