Affiliation:
1. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China
2. Institute of Horticultural Biotechnology, Fujian Agriculture and Forestry University, Fuzhou 350002, China
3. Nanping Jianyang District Tea Development Center, Nanping 353000, China
4. Anxi College of Tea Science (College of Digital Economy), Fujian Agriculture and Forestry University, Quanzhou 362400, China
5. Tea Industry Research Institute, Fujian Agriculture and Forestry University, Fuzhou 350002, China
Abstract
Understory planting affects the growth environment of tea plants, regulating the tea plant growth and the formation of secondary metabolites, which in turn affects the flavor of Xiaobai white tea. The present research adopted biochemical composition determination, widely targeted volatilities (WTV) analysis, multivariate statistical analysis, and odor activity value (OAV) analysis to analyze the characteristics in the macro-composition and volatile compounds of understory white tea. The sensory evaluation results indicated that understory Xiaobai white tea (LWTs) was stronger than ordinary Xiaobai white tea (PWTs) in terms of the taste of smoothness, sweetness, and thickness as well as the aromas of the flower and sweet. Understory planting reduced light intensity and air temperature, increased air humidity, organic matter, total nitrogen, and available nitrogen contents, which improved the growth environment of tea plants. The phytochemical analysis showed that the water-extractable substances, caffeine, flavonoids, and soluble sugar contents of understory tea fresh-leaf (LF) were higher than those of ordinary fresh-leaf (PF). The phytochemical analysis showed that the free amino acids, theaflavins, thearubigins, water-extractable substances, and tea polyphenols contents of LWTs were significantly higher than those of PWTs, which may explain the higher smoothness, sweetness, and thickness scores of LWTs than those of PWTs. The 2-heptanol, 2-decane, damasone, and cedar alcohol contents were significantly higher in LWTs than in PWTs, which may result in stronger flowery and sweet aromas in LWTs than in PWTs. These results provide a firm experimental basis for the observed differences in the flavor of LWTs and PWTs.
Funder
Tea Industry Technology Branch of Collaborative Innovation Institute
Construction Project for Technological Innovation and Service System of Tea Industry Chain of Fujian Agriculture and Forestry University
“Double First-class” Scientific and Technological Innovation Capacity and Enhancement Cultivation Plan of Fujian Agriculture and Forestry University
Special Fund for Science and Technology Innovation of Fujian Zhang Tianfu Tea Development Foundation
tea Industry Development Project of Zhangdun Town, Jianyang District
Subject
Plant Science,Ecology,Ecology, Evolution, Behavior and Systematics