文献类型： 外文期刊

作者： Liu, Baogui ¹ ; Zhao, Yunxiong ¹ ; Liang, Guangzhi ¹ ; Wang, Yunxian ¹ ; Yang, Jingjing ¹ ; Qin, Renyuan ¹ ; Luo, Lianfeng ¹ ; Wei, Zongyou ¹ ; Gao, Siting ¹ ; Li, Ziping ¹ ;

作者机构： 1.Guangxi South Subtrop Agr Sci Res Inst, Longzhou 532415, Peoples R China

2.Guangxi Acad Agr Sci, Nanning 530007, Peoples R China

关键词： Camellia sinensis 'Guire 2'; Yellow tea; Drying method; Metabolomics; Nutrient composition

期刊名称：EUROPEAN FOOD RESEARCH AND TECHNOLOGY （ 影响因子：3.2； 五年影响因子：3.7 ）

ISSN： 1438-2377

年卷期： 2025 年 251 卷 8 期

页码：

收录情况： SCI

摘要： Drying is a key process influencing the quality of yellow tea (YT). However, the available drying techniques require further refinement to ensure that more active components are retained during the processing of YT. In the present study, we aimed to investigate the effects of three drying methods-sun drying (SD), vacuum freeze-drying (VFD), and hot-air drying (HD)-on the biochemical composition, color, and flavor profile of Camellia sinensis 'Guire 2' YT, a tea tree variety. The results revealed that HD resulted in significantly high theaflavin content but low caffeine content (P < 0.05). SD resulted in high levels of vitamins, flavonol and flavone/flavonol glycosides, and organic acid levels, all contributing to the development of a distinct "cinnamon aroma" in 'Guire 2' YT. Moreover, VFD resulted in elevated proanthocyanidin, soluble sugar, and aromatic levels. The results also indicated that neoxanthin and cinnamaldehyde may serve as potential markers in the HD and SD processing of 'Guire 2' YT. These findings contribute to the development of tailored drying processes for producing YT with the desired flavor and functional qualities.