{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,8]],"date-time":"2026-10-08T22:48:28Z","timestamp":1791499708786,"version":"4.3.4"},"reference-count":47,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2021,10,29]],"date-time":"2021-10-29T00:00:00Z","timestamp":1635465600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"the National Key R &amp; D Program of China  and the Fundamental Research Funds for the Central Universities, Huazhong Agricultural University","award":["2018YFD1000600 and 2662017PY053 respectively"],"award-info":[{"award-number":["2018YFD1000600 and 2662017PY053 respectively"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The present study emphasizes the effect of withering time set at 4 \u00b1 0.5 h (WT4), 6 \u00b1 0.5 h (WT6), 8 \u00b1 0.5 h (WT8), 10 \u00b1 0.5 h (WT10), and 12 \u00b1 0.5 h (WT12) on the sensory qualities, chemical components, and nutritional characteristics of black tea. The sensory evaluation revealed high total quality scores at WT8 and WT10. Polysaccharides, amino acids, and soluble sugars significantly increased with an increase in withering time, and an apparent peak value was obtained at WT10. However, polyphenols, flavonoids, glycosides, organic acids, catechins, alkanoids, and theaflavins decreased with an increase in withering time. With an increase in withering time, the content of aromatic substances showed a trend of increasing first and then decreasing. The peaks of alcohols, aldehydes, and acids appeared at 10 \u00b1 0.5 h, 10 \u00b1 0.5 h, and 8 \u00b1 0.5 h, respectively. The content of esters, ketones, and hydrocarbons showed a downward trend with an increase in withering time. Aroma analysis revealed that withering time could not exceed 10 \u00b1 0.5 h. Black tea withered up to WT10 showed enhanced inhibition of \u03b1-glucosidase and \u03b1-amylase activity with good sensorial attributes. Glucose uptake inhibition capacity increased up 6 \u00b1 0.5 h and then decreased, while antioxidant capacity decreased with an increase in withering time. The overall results show that the 8 \u00b1 0.5 h to 10 \u00b1 0.5 h withering time could improve black tea quality and nutritional characteristics.<\/jats:p>","DOI":"10.3390\/foods10112627","type":"journal-article","created":{"date-parts":[[2021,11,1]],"date-time":"2021-11-01T22:21:08Z","timestamp":1635805268000},"page":"2627","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":41,"title":["Different Withering Times Affect Sensory Qualities, Chemical Components, and Nutritional Characteristics of Black Tea"],"prefix":"10.3390","volume":"10","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4376-9966","authenticated-orcid":false,"given":"Bernard","family":"Ntezimana","sequence":"first","affiliation":[{"name":"Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuchuan","family":"Li","sequence":"additional","affiliation":[{"name":"Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chang","family":"He","sequence":"additional","affiliation":[{"name":"Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinlei","family":"Yu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jingtao","family":"Zhou","sequence":"additional","affiliation":[{"name":"Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yuqiong","family":"Chen","sequence":"additional","affiliation":[{"name":"Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhi","family":"Yu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Dejiang","family":"Ni","sequence":"additional","affiliation":[{"name":"Key Laboratory of Horticulture Plant Biology, Ministry of Education, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China"},{"name":"Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture, Wuhan 430070, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,10,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1016\/j.lwt.2020.109535","article-title":"Withering degree affects flavor and biological activity of black tea: A non-targeted metabolomics approach","volume":"130","author":"Zhou","year":"2020","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"866","DOI":"10.1016\/j.molp.2017.04.002","article-title":"The Tea Tree Genome Provides Insights into Tea Flavor and Independent Evolution of Caffeine Biosynthesis","volume":"10","author":"Xia","year":"2017","journal-title":"Mol. Plant"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"351","DOI":"10.1016\/j.tifs.2005.02.004","article-title":"Tea constituents (Camellia sinensis L.) as antioxidants in lipid systems","volume":"16","author":"Gramza","year":"2005","journal-title":"Trends Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1080\/10408690390826464","article-title":"Tea Catechins and Polyphenols: Health Effects, Metabolism, and Antioxidant Functions","volume":"43","author":"Higdon","year":"2003","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_5","doi-asserted-by":"crossref","unstructured":"Zheng, X.Q., Li, Q.S., Xiang, L.P., and Liang, Y.R. (2016). Recent advances in volatiles of teas. Molecules, 21.","DOI":"10.3390\/molecules21030338"},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"653","DOI":"10.1111\/j.1745-4549.2009.00423.x","article-title":"Changes in chemical constituents and polyphenol oxidase activity of tea leaves with shoot maturity and cold storage","volume":"34","author":"Olmez","year":"2010","journal-title":"J. Food Process. Preserv."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/S0308-8146(02)00183-8","article-title":"Changes in thearubigin fractions and theaflavin levels due to variations in processing conditions and their influence on black tea liquor brightness and total colour","volume":"85","author":"Obanda","year":"2004","journal-title":"Food Chem."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"313","DOI":"10.1016\/j.foodchem.2018.08.013","article-title":"Novel insight into the role of withering process in characteristic flavor formation of teas using transcriptome analysis and metabolite profiling","volume":"272","author":"Wang","year":"2019","journal-title":"Food Chem."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"365","DOI":"10.5307\/JBE.2016.41.4.365","article-title":"A review of withering in the processing of black tea","volume":"41","author":"Deb","year":"2016","journal-title":"Biosyst. Eng."},{"key":"ref_10","first-page":"22","article-title":"The influence of withering temperature, humidity and wind speed on the quality of black tea","volume":"11","author":"Qiu","year":"2014","journal-title":"Chin. Tea"},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"330","DOI":"10.1016\/j.foodres.2019.02.039","article-title":"GC\u2013MS-based metabolomic study reveals dynamic changes of chemical compositions during black tea processing","volume":"120","author":"Wu","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"395","DOI":"10.1016\/S0308-8146(01)00223-0","article-title":"Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature","volume":"75","author":"Obanda","year":"2001","journal-title":"Food Chem."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1016\/j.jep.2014.12.009","article-title":"Inhibitory effect of black tea and its combination with acarbose on small intestinal \u03b1-glucosidase activity","volume":"161","author":"Satoh","year":"2015","journal-title":"J. Ethnopharmacol."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"1365","DOI":"10.3390\/ijms11041365","article-title":"Impact of Dietary Polyphenols on Carbohydrate Metabolism","volume":"11","author":"Hanhineva","year":"2010","journal-title":"Int. J. Mol. Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"328","DOI":"10.1016\/j.fct.2013.07.051","article-title":"Effect of Kombucha, a fermented black tea in attenuating oxidative stress mediated tissue damage in alloxan induced diabetic rats","volume":"60","author":"Bhattacharya","year":"2013","journal-title":"Food Chem. Toxicol."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/j.lwt.2019.108646","article-title":"The new insight into the influence of fermentation temperature on quality and bioactivities of black tea","volume":"117","author":"Qu","year":"2020","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"112","DOI":"10.1016\/j.lwt.2018.09.036","article-title":"Effect of different drying methods on the sensory quality and chemical components of black tea","volume":"99","author":"Qu","year":"2019","journal-title":"LWT-Food Sci. Technol."},{"key":"ref_18","unstructured":"ISO (2021, March 20). ISO14502-1:2005. Determination of Substances Characteristic of Green and Black Tea-Part1: Content of Total Polyphenols in Tea\u2014Calorimetric Method Using Folin-Ciocalteu Reagent. Available online: https:\/\/www.iso.org\/standard\/31356.html."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"639","DOI":"10.3136\/fstr.20.639","article-title":"Comparison of phenolic compounds and taste of Chinese black tea","volume":"20","author":"Wang","year":"2014","journal-title":"Food Sci. Technol. Res."},{"key":"ref_20","first-page":"574","article-title":"Comparison of total flavonoids in tangerine peel with 5 spectrophotometric methods","volume":"29","author":"Wu","year":"2018","journal-title":"Lishizhen Med. Mater. Med. Res."},{"key":"ref_21","first-page":"185","article-title":"Study on the determination of tea polysaccharides by anthrone-sulfuric acid method","volume":"26","author":"Wang","year":"2005","journal-title":"J. Food Sci."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"126992","DOI":"10.1016\/j.foodchem.2020.126992","article-title":"Nonvolatile metabolism in postharvest tea (Camellia sinensis L.) leaves: Effects of different withering treatments on nonvolatile metabolites, gene expression levels, and enzyme activity","volume":"327","author":"Yu","year":"2020","journal-title":"Food Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"128","DOI":"10.3136\/fstr.9.128","article-title":"Oxidation of tea catechins: Chemical structures and reaction mechanism","volume":"9","author":"Tanaka","year":"2003","journal-title":"Food Sci. Technol. Res."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"126007","DOI":"10.1016\/j.foodchem.2019.126007","article-title":"A novel spatial-resolution targeted metabolomics method in a single leaf of the tea plant (Camellia sinensis)","volume":"311","author":"Dai","year":"2019","journal-title":"Food Chem."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.jfca.2017.12.008","article-title":"Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering","volume":"66","author":"Ye","year":"2018","journal-title":"J. Food Compost. Anal."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1093\/qjmed\/94.5.277","article-title":"Tea flavonoids and cardiovascular health","volume":"94","author":"Riemersma","year":"2001","journal-title":"QJM-Int. J. Med."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"545","DOI":"10.1016\/j.jff.2013.11.021","article-title":"Physicochemical characterization of puerh tea polysaccharides and their antioxidant and \u03b1-glycosidase inhibition","volume":"6","author":"Xu","year":"2014","journal-title":"J. Funct. Foods"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"78","DOI":"10.1016\/j.progpolymsci.2017.07.009","article-title":"Chemical synthesis of polysaccharides and polysaccharide mimetics","volume":"74","author":"Xiao","year":"2017","journal-title":"Prog. Polym. Sci."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"573","DOI":"10.1016\/S0308-8146(97)00035-6","article-title":"Influence of withering, including leaf handling, on the manufacturing and quality of black teas\u2014A review","volume":"60","author":"Tomlins","year":"1997","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"641","DOI":"10.1111\/j.1471-4159.2006.03913.x","article-title":"The glutamate\/GABA-glutamine cycle: Aspects of transport, neurotransmitter homeostasis and ammonia transfer","volume":"98","author":"Bak","year":"2006","journal-title":"J. Neurochem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"10624","DOI":"10.1021\/acs.jafc.9b03477","article-title":"Chlorophyll Metabolism in Postharvest Tea (Camellia sinensis L.) Leaves: Variations in Color Values, Chlorophyll Derivatives, and Gene Expression Levels under Different Withering Treatments","volume":"67","author":"Yu","year":"2019","journal-title":"J. Agric. Food Chem."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"229","DOI":"10.1007\/s00217-013-1984-z","article-title":"Changes in theanine and caffeine contents of black tea with different rolling methods and processing stages","volume":"237","author":"Sari","year":"2013","journal-title":"Eur. Food Res. Technol."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"7210","DOI":"10.1021\/acs.jafc.7b02437","article-title":"Studies on the biochemical formation pathway of the amino acid l-theanine in tea (Camellia sinensis) and other plants","volume":"65","author":"Cheng","year":"2017","journal-title":"J. Agric. Food Chem."},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"127499","DOI":"10.1016\/j.foodchem.2020.127499","article-title":"Methylglyoxal-hydroimidazolones (MG-Hs) instead of N\u025b-(carboxymethyl)-L-lysine (CML) is the major advanced glycation end-product during drying process in black tea","volume":"333","author":"Zhang","year":"2020","journal-title":"Food Chem."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"30","DOI":"10.1016\/j.foodchem.2015.03.024","article-title":"Determination of flavonol glycosides in green tea, oolong tea and black tea by UHPLC compared to HPLC","volume":"183","author":"Jiang","year":"2015","journal-title":"Food Chem."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"915","DOI":"10.1016\/j.foodchem.2018.09.072","article-title":"Aroma formation and dynamic changes during white tea processing","volume":"274","author":"Chen","year":"2019","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"3597","DOI":"10.1021\/jf000220w","article-title":"Assessing antioxidant and prooxidant activities of phenolic compounds","volume":"48","author":"Fukumoto","year":"2000","journal-title":"J. Agric. Food Chem."},{"key":"ref_38","unstructured":"Preedy, V. (2014). Antioxidant Capacity of Tea: Effect of Processing and Storage. Processing and Impact on Antioxidants in Beverages, Academic Press."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"585","DOI":"10.1016\/j.foodres.2013.02.011","article-title":"Recent studies of the volatile compounds in tea","volume":"53","author":"Yang","year":"2013","journal-title":"Food Res. Int."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1900","DOI":"10.1021\/jf001077+","article-title":"Analysis of glycosidically bound aroma precursors in tea leaves. 2. Changes in glycoside contents and glycosidase activities in tea leaves during the black tea manufacturing process","volume":"49","author":"Wang","year":"2001","journal-title":"J. Agric. Food Chem."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"6905","DOI":"10.1021\/acs.jafc.5b02741","article-title":"Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong tea manufacturing process","volume":"63","author":"Gui","year":"2015","journal-title":"J. Agric. Food Chem."},{"key":"ref_42","first-page":"2","article-title":"Antioxidant measurement and applications: An overview","volume":"956","author":"Shahidi","year":"2007","journal-title":"J. Am. Chem. Soc."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"2248","DOI":"10.1093\/jn\/131.9.2248","article-title":"Theaflavins in black tea and catechins in green tea are equally effective antioxidants","volume":"131","author":"Leung","year":"2001","journal-title":"J. Nutr."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1155\/2017\/3592491","article-title":"Alpha-Amylase Inhibition and Antioxidative Capacity of Some Antidiabetic Plants Used by the Traditional Healers in Southeastern Nigeria","volume":"2017","author":"Oyedemi","year":"2017","journal-title":"Sci. World J."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"148","DOI":"10.1021\/jf903011g","article-title":"Evaluation of Different Teas against Starch Digestibility by Mammalian Glycosidases","volume":"58","author":"Koh","year":"2010","journal-title":"J. Agric. Food Chem."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"9995","DOI":"10.1096\/fj.202000057RR","article-title":"Inhibition of the facilitative sugar transporters (GLUTs) by tea extracts and catechins","volume":"34","author":"Ni","year":"2020","journal-title":"FASEB J."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"366","DOI":"10.1096\/fj.06-6620com","article-title":"Inhibition of the intestinal glucose transporter GLUT2 by flavonoids","volume":"21","author":"Kwon","year":"2017","journal-title":"FASEB J."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/11\/2627\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T07:22:50Z","timestamp":1760167370000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/10\/11\/2627"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,10,29]]},"references-count":47,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2021,11]]}},"alternative-id":["foods10112627"],"URL":"https:\/\/doi.org\/10.3390\/foods10112627","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,10,29]]}}}