Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea

作者：Dan Su, Zhixia Wang, Jia Zhou, Hongtao Ren, Mufang Sun, Hongjie Zhou · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14071153 · 被引用次数：5 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Heavy Metals in Plants

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, β-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.