The Effect of Temperature and Humidity on Yellow Tea Volatile Compounds during Yellowing Process

Abstract

Yellowing is the key processing technology of yellow tea, and environmental conditions have a significant impact on the yellowing process. In this study, volatile compounds of the yellowing process under different environmental conditions were analyzed by GC–MS. Results showed that a total of 75 volatile compounds were identified. A partial least squares discriminant analysis (PLS-DA) determined that 42 of them were differential compounds, including 12 hydrocarbons, 8 ketones, 8 aldehydes, 6 alcohols, and 8 other compounds, and compared the contents of differential compounds under the conditions of 40 °C with 90% humidity, 50 °C with 50% humidity, and 30 °C with 70% humidity, then analyzed the variation patterns of hydrocarbons under different yellowing environmental conditions. A 40 °C with 90% humidity treatment reduced the content of more hydrocarbons and increased the aldehydes. The content of 3-hexen-1-ol was higher when treated at 50 °C with 50% humidity and was consistent with the results of sensory evaluation. This study could provide a theoretical basis for future research on the aroma of yellow tea.

Keywords

• yellow tea
• volatile compounds
• temperature
• humidity