Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds and in vitro antioxidant capacity in steamed green teas

Mi, Shuishan; Han, Shanjie; Wang, Mengxin; Han, Baoyu

doi:10.1016/j.fochx.2024.101279

Cited by 1 publication

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References 38 publications

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“…Our results indicate that the quantity and composition of volatiles in JX leaves are influenced by both the level of N fertilizer application and harvest season. Studies have demonstrated that processing fresh JX leaves into black tea [ 28 ] and oolong tea [ 29 ] results in changes in volatile composition, with a decrease in aldehyde content and an increase in alcohol content. These changes are primarily attributed to alterations in volatile enzymes and aroma precursors during processing [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

The Effects of Nitrogen Fertilizer on the Aroma of Fresh Tea Leaves from Camellia sinensis cv. Jin Xuan in Summer and Autumn

Li,

Qiu,

Liao

et al. 2024

Foods

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Nitrogen fertilization level and harvesting season significantly impact tea aroma quality. In this study, we analyzed the volatile organic compounds of fresh Jin Xuan (JX) tea leaves under different nitrogen application levels (N0, N150, N300, N450) during summer and autumn. A total of 49 volatile components were identified by gas chromatography–mass spectrometry (GC-MS). Notably, (E)-2-hexenal, linalool, and geraniol were the main contributors to the aroma of fresh JX leaves. The no-nitrogen treatment (N0) presented the greatest quantity and variety of volatiles in both seasons. A greater difference in volatile compounds was observed between nitrogen treatments in summer vs. autumn. The N0 treatment had a greater total volatile concentration in summer, while the opposite was observed in the nitrogen application treatments (N150, N300, N450). Summer treatments appeared best suited to black tea production. The concentration of herbaceous aroma-type volatiles was higher in summer, while the concentration of floral volatiles was higher in autumn. Volatile concentrations were highest in the N0 and N450 treatments in autumn and appeared suitable for making black tea and oolong tea. Overall, this research provides valuable insights into how variations in N application rates across different harvesting seasons impact the aroma characteristics of tea leaves.

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Section: Resultsmentioning

confidence: 99%