Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea
This study investigated the volatile flavor characteristics of Fujian white tea (FWT), Yunnan white tea (YWT), and GABA-enriched white tea (GWT) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Cluster analysis and sensory evaluations were employed to compare the relative content changes in volatile compounds and their contributions to freshness-related aroma. A total of 85 volatile compounds were identified, with cis-3-Hexenyl isovalerate, <i>β</i>-Ocimene, and nerol identified as key contributors to the fresh aroma of white tea. Comparative analysis of 2023 and 2024 GABA white tea batches revealed significant differences in volatile compounds, highlighting the role of anaerobic treatment in enhancing freshness and purity. The findings provide theoretical support for optimizing GABA white tea production and advancing functional tea research.
Authors
- Zhixia Wang (ORCID: https://orcid.org/0000-0002-5242-3668)
- Jia Zhou (ORCID: https://orcid.org/0000-0001-6107-5469)
- Dan Su (ORCID: https://orcid.org/0000-0002-8263-0991)
- Hongtao Ren (ORCID: https://orcid.org/0000-0002-6758-2231)
- Hongjie Zhou (ORCID: https://orcid.org/0000-0003-1523-7812)
- Mufang Sun
Institutions
- Yunnan Agricultural University (CN)
- Xinyang Agriculture and Forestry University (CN)
- Ministry of Agriculture and Rural Affairs (CN)
- Hunan Agricultural University (CN)
Publication Details
- Journal
- Foods
- Published
- 2025-03-26
- DOI
- https://doi.org/10.3390/foods14071153
- Citations
- 2
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 2.94
Funders
- Henan Provincial Science and Technology Research Project