Dynamic change of tea (Camellia sinensis) leaf cuticular wax in white tea processing for contribution to tea flavor formation

• Published in: Food research international 2023-01, Vol.163, p.112182-112182, Article 112182
• Main Authors: Zuo, Hao, Si, Xiongyuan, Li, Ping, Li, Juan, Chen, Zhihui, Li, Penghui, Chen, Changsong, Liu, Zhonghua, Zhao, Jian
• Format: Article
• Language: English
• Subjects: Caffeine; Caffeine - metabolism; Camellia sinensis; Camellia sinensis - metabolism; Cuticular wax; Dehydration; Dehydration - metabolism; epicuticular wax; flavor; food research; Inositol; inositols; leaf development; leaves; odors; Plant Leaves - metabolism; plant protection; Tea - metabolism; Tea aroma; Tea flavor; Tea processing; Waxes; white tea
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2022.112182

[Display omitted] •Cuticular waxes changed during leaf development and dehydration or withering treatment.•Cuticular wax loading is positively correlated to tea flavor formation.•Caffeine is a major component in tea leaf cuticular wax.•Caffeine and inositol increased during dehydration or withering treatment. Despite some studies on tea leaf cuticular wax, their component changes during dehydration and withering treatments in tea processing and suspected relation with tea flavor quality formation remain unknown. Here, we showed that tea leaf cuticular wax changed drastically in tea leaf development, dehydration, or withering treatment during tea processing, which affected tea flavor formation. Caffeine was found as a major component of leaf cuticular wax. Caffeine and inositol contents in leaf cuticular wax increased during dehydration and withering treatments. Comparisons showed that tea varieties with higher leaf cuticular wax loading produced more aroma than these with lower cuticular wax loading, supporting a positive correlation between tea leaf cuticular wax loading and degradation with white tea aroma formation. Dehydration or withering treatment of tea leaves also increased caffeine and inositol levels in leaf cuticular wax and triggered cuticular wax degradation into various molecules, that could be related to tea flavor formation. Thus, tea leaf cuticular waxes not only protect tea plants but also contribute to tea flavor formation. The study provides new insight into the dynamic changes of tea leaf cuticular waxes for tea plant protection and tea flavor quality formation in tea processing.