Effect of Dynamic Spreading on the Quality and Key Flavor Components of ‘Huangshan Baicha No. 1’ Green Tea

doi:10.7506/spkx1002-6630-20260113-106

Abstract

Abstract: This study investigated the effects of different spreading treatments on the quality of green tea made from the tender shoots of the albino variety ‘Huangshan Baicha No. 1’. The results showed that when the dynamic spreading time was greater than 2 hours, the green tea’s flavor quality, characterized by fresh fragrance and mellow taste, was significantly reduced. The volatile metabolite profile indicated that dynamic spreading led to a significant decrease in the content of aldehydes, ketones, and esters in ‘Huangshan Baicha No. 1’ green tea; multivariate statistical analysis and metabolic mechanism analysis showed that dynamic spreading led to changes in fatty acid and carotenoid metabolism, resulting in differential accumulation of key aroma substances such as nonanal, octanal, and β-ionone. These metabolic differences were the key factors affecting the aroma and flavor quality of the tea. The non-volatile metabolite profile showed that dynamic spreading caused a significant decrease in the total contents of amino acids and flavonoids (and flavonoid alcohols), and a significant increase in the contents of catechin polymers, caffeine, phenolic acids, tannins in the green tea. Based on their variable importance in projection (VIP > 1), P ≤ 0.05, and their correlation with sensory taste evaluation, glutamic acid, arginine, procyanidin B1, theaflavin, and theaflavin-3,3’-digallate were identified as the key contributors to the differences in the fresh, mellow, and bitter astringent taste of ‘Huangshan Baicha No. 1’ green tea; metabolic mechanism analysis showed that the degradation and transformation of glutamic acid and the oxidation polymerization of catechins were the key pathways causing the differences in taste of ‘Huangshan Baicha No. 1’ green tea. The research results reveal the impact mechanism of dynamic spreading on the formation of the quality and flavor of ‘Huangshan Baicha No. 1’ green tea, providing a theoretical basis for understanding the quality formation mechanism during albino green tea processing and for the optimization of the spreading process.

Key words: albino green tea; dynamic spreading; metabolite profile; quality characteristics

CLC Number:

TS272.4

WANG Hui, ZHANG Xiaolei, CAO Qing, XU Yujie, HAN Mengxue, ZHOU Hanchen, LEI Pandeng. Effect of Dynamic Spreading on the Quality and Key Flavor Components of ‘Huangshan Baicha No. 1’ Green Tea[J]. FOOD SCIENCE, 2026, 47(16): 230-241 https://doi.org/10.7506/spkx1002-6630-20260113-106

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Effect of Dynamic Spreading on the Quality and Key Flavor Components of ‘Huangshan Baicha No. 1’ Green Tea

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