Effects of Various Drying Parameters on the Volatile and Non-Volatile Compositions of ‘Qiancha 1’ White Tea

作者：Jinlong Luo, Siyu Liao, Fengjiao Ding, Yuqiao Dai, Zhongying Liu, Ting Yang, Tuo Zhang, Shimao Fang, Yan Li, Lulu Pu, Ke Pan, Wanping Fang, Qiang Shen · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14213787 · 被引用次数：5 · 研究领域：Tea Polyphenols and Effects、Heavy Metals in Plants、Mycotoxins in Agriculture and Food

'Qiancha 1' is an excellent raw material for manufacturing white tea. The effects of different drying parameters on the quality performance of 'Qiancha 1' white tea remain poorly understood, which restricts the precise regulation of the quality of 'Qiancha 1' white tea. In this research, we systematically investigated the influence of drying temperature (65 °C, 75 °C, and 90 °C) and drying duration (1 h, 2 h, and 3 h) on its non-volatile and volatile compositions, using sensory evaluation, E-tongue, and non-volatilomic and volatilomic analyses. The results showed that the tea sample dried at 65 °C for 3 h had a sweet, mellow, and fresh flavor and scored 95 points, but high-temperature drying (90 °C) could promote increased bitterness and decreased sweetness. High-temperature drying was closely related to a caramel-like and milk-like flavor, which promoted an increase in the content of terpenoids, heterocycle compounds, and esters. During drying, the flavonoid and phenolic acid content increased markedly, contributing to bitterness and astringency, while nucleotides, amino acids, and their derivatives decreased, leading to a reduced umami intensity. A total of 37 key taste-active metabolites were identified, including bitter compounds (e.g., alkaloids), sweet compounds (e.g., phenolic acids), and umami compounds (e.g., nucleotides), whose dynamic changes directly influenced the taste profile of white tea. High-temperature drying promoted an increase in the content of volatile ...