The effect of maturity of tea leaves and processing methods on the formation of milky flavor in white tea - A metabolomic study.

[Display omitted] • Different taste and aroma characteristics were presented in 4 white tea and their processing samples. • The maturity of fresh tea leaves was the primary factor that promoted the formation of milky flavor. • The processing method was the key to inducing milky aroma under mature fresh tea leaves conditions. Targeted metabolomics combined with chemometrics were applied to investigate the flavor profiles of 4 white tea samples, which were produced from different maturity fresh tea leaves with different withering methods. Mature leaves that underwent novel withering process at higher temperature (28-30℃) and humidity (75 ± 3 %) (MN) were characterized by intense milky flavor. The content of free amino acids, catechins, and soluble sugars in MN were significantly lower than that in the other 3 tea samples, resulting in a sweet and mellow taste with low bitterness. Meanwhile, MN possessed the highest intensity of milky aroma, which could be mainly attributed to the existence of dihydro-5-pentyl-2(3H)-furanone and 2-pentyl-furan as the key volatile substances with coconut and creamy fragrance. These findings provide insight into the substance foundations of milky flavor, and identified leaf maturity and processing method as the determining factors of the milk-flavored white tea (MFWT). [ABSTRACT FROM AUTHOR]