The Combination of Shaking and Yellow-Light Withering Promote the Volatile Aroma Components and the Aroma Quality of Black Tea.

ABSTRACT: The application of shaking during the withering process has been shown to significantly enhance the floral aroma of black tea. However, prior to this study, there was limited research on the effects of shaking combined with other withering treatments on the aroma components of black tea. In this study, the aroma attributes of black teas processed with shaking combinations of yellow-light or high-temperature withering (YLS, HTS, and HYS) were evaluated through sensory evaluation, and the volatile composition and identification of key aroma compounds in black teas and in-process withered tea leaves were analyzed by gas chromatography-mass spectrometry (GC-MS). The results indicated that black teas subjected to different shaking combinations exhibited a distinct floral aroma with higher volat

SUBMITTER: Ai Z 

PROVIDER: S-EPMC11899712 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature