Study on improving aroma quality of summer-autumn black tea by red-light irradiation during withering

• DOI: 10.1016/j.lwt.2021.112597
• Publication Date: 2021-10-08T15:37:00Z
• Authors: Yuchuan Li; Chang He; Xinlei Yu; Jingtao Zhou; Bernard Ntezimana; Zhi Yu; Yuqiong Chen; Dejiang Ni
• Keywords: Terpene; Green leaf volatiles

Red-light withering (RLW) was shown to improve the aroma of summer-autumn black tea, probably due increase in content main floral components. Analysis dynamic changes volatile components during showed that RLW mainly played a role late period. Non-target metabolomics and transcriptomics were used analyze biosynthetic pathways significantly up-regulate expression terpene synthesis-related genes (LIS, FAS, etc.) stage further promote synthesis terpenoids (linalool α-farnesene). Meanwhile, leaves could release more leaf alcohol period, high enzyme (LOX, ADH). Additionally, phenylethyl early stage. Moreover, relative bound glycosides (GBVs) did not change among three treatments (0 h, RLW9h CK9h) after withering, suggesting hydrolysis GBVs contributed little withering. Overall, can activity glycosidase later stage, thus improving quality tea subsequent processing.