Study on Aroma Formation During the Withering Period of Ningchow Black Tea.

Yingjie Huang, Ziyi Li, Yumei Ke, Juan Tu, Feng Xie, Caigang Yan, Kai Zhong, Qincao Chen

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

Authors and funding

8 authors.

Yingjie HuangCollege of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China.

Ziyi LiCollege of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China.

Yumei KeCollege of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China.

Juan TuHorticulture Research Institute, Jiangxi Academy of Agricultural Sciences, No. 602 Nanlian Avenue, Nanchang 330200, China.

Feng XieHorticulture Research Institute, Jiangxi Academy of Agricultural Sciences, No. 602 Nanlian Avenue, Nanchang 330200, China.

Caigang YanTonggu Agriculture, Rural Affairs and Water Resources Bureau, Yichun 336299, China.

Kai ZhongTonggu Agriculture, Rural Affairs and Water Resources Bureau, Yichun 336299, China.

Qincao ChenCollege of Agriculture, Jiangxi Agricultural University, No. 1101 Zhimin Avenue, Nanchang 330045, China.ORCID 0000-0002-1607-7358

Funding

Jiangxi Provincial Department of Science and Technology 20224BAB205028Jiangxi Provincial Department of Science and Technology 20252BFF930008Yichun Key Research and Development Program 2024ZDYFJH22

6 · The paper itself

Abstract

Withering is the first process in black tea production, during which volatile compounds undergo complex enzymatic transformations that significantly influence the aroma profile of the tea. Herein, this study investigated the change trends of volatile compounds and corresponding enzymes throughout the withering period of Ningchow black tea. Sensory evaluation showed that withering enhanced the aroma quality of the tea leaves. A total of 165 volatile compounds were identified using gas chromatography-mass spectrometry. After withering, the flavor index displayed a significant decrease. Among the 100 differential volatile compounds (

Indexed as

aromaenzymeNingchow black teatea witheringvolatile compound

Identifiers

PMID42279690

DOI10.3390/foods15111903

PMCPMC13256084

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