Abstract: To screen the withering light quality that is most beneficial to improve the taste of Gongmei white tea, LED precision modulation light source of five light quality treatments (dark, sunlight,blue,yellow,red) were carried out to investigate their effects on the sensory quality, main biochemical components, and some metabolites of Gongmei white tea. Sensory evaluation method, ultra high-performance liquid chromatography-tandem triple quadrupole mass spectrometry (UPLC-QQQ-MS), high performance liquid chromatography (HPLC) and other methods were adopted. The results showed that taste, aroma and total scores of the sensory evaluation of the 4 light treatment were higher than control group, and the taste score of red light was the highest. Compared with the other light quality treatments, the Gongmei white tea with red light treatment had the highest soluble sugars, water extracts, caffeine, epigallocatechin gallate(EGCG), theanine, threonine, glutamic acid, glutamylamine, glycine, alanine, γ-aminobutyric acid and the total content of amino acids, which were beneficial to taste characteristics of "mellow, fresh and sweet". Besides, the Gongmei white teas of the 4 light treatments significantly reduced the content of some flavonoids (alcohol) glycosides (P＜0.05), and the content of theaflavins and theaflavin-3-gallate in the red light treatments were significantly reduced (P＜0.05) . Moreover, the content of kaempferol in the yellow, blue and white light treatments were significantly increased (P<0.05). It is generally believed that red light withering is the best for improving the taste of Gongmei white tea.
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