{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,29]],"date-time":"2026-10-29T22:28:11Z","timestamp":1793312891351,"version":"4.5.0"},"reference-count":35,"publisher":"MDPI AG","issue":"21","license":[{"start":{"date-parts":[[2024,10,29]],"date-time":"2024-10-29T00:00:00Z","timestamp":1730160000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Yunnan Provincial Development and Reform Commission\u2019s \u201cTen Thousand Talents Program\u201d for Industrial and Technological Leading Personnel","award":["YNWR-CYJS-2018-009"],"award-info":[{"award-number":["YNWR-CYJS-2018-009"]}]},{"name":"Yunnan Provincial Development and Reform Commission\u2019s \u201cTen Thousand Talents Program\u201d for Industrial and Technological Leading Personnel","award":["202405AS350025"],"award-info":[{"award-number":["202405AS350025"]}]},{"name":"Yunnan Provincial Development and Reform Commission\u2019s \u201cTen Thousand Talents Program\u201d for Industrial and Technological Leading Personnel","award":["2022YFD1601803"],"award-info":[{"award-number":["2022YFD1601803"]}]},{"name":"Yunnan Provincial Development and Reform Commission\u2019s \u201cTen Thousand Talents Program\u201d for Industrial and Technological Leading Personnel","award":["202302AE09002001"],"award-info":[{"award-number":["202302AE09002001"]}]},{"name":"Yunnan Provincial Development and Reform Commission\u2019s \u201cTen Thousand Talents Program\u201d for Industrial and Technological Leading Personnel","award":["202301AS070083"],"award-info":[{"award-number":["202301AS070083"]}]},{"name":"Yunnan Provincial Development and Reform Commission\u2019s \u201cTen Thousand Talents Program\u201d for Industrial and Technological Leading Personnel","award":["202304Bl090013"],"award-info":[{"award-number":["202304Bl090013"]}]},{"name":"Yunnan Tea Industry Artificial Intelligence and Big Data Application Innovation Team","award":["YNWR-CYJS-2018-009"],"award-info":[{"award-number":["YNWR-CYJS-2018-009"]}]},{"name":"Yunnan Tea Industry Artificial Intelligence and Big Data Application Innovation Team","award":["202405AS350025"],"award-info":[{"award-number":["202405AS350025"]}]},{"name":"Yunnan Tea Industry Artificial Intelligence and Big Data Application Innovation Team","award":["2022YFD1601803"],"award-info":[{"award-number":["2022YFD1601803"]}]},{"name":"Yunnan Tea Industry Artificial Intelligence and Big Data Application Innovation Team","award":["202302AE09002001"],"award-info":[{"award-number":["202302AE09002001"]}]},{"name":"Yunnan Tea Industry Artificial Intelligence and Big Data Application Innovation Team","award":["202301AS070083"],"award-info":[{"award-number":["202301AS070083"]}]},{"name":"Yunnan Tea Industry Artificial Intelligence and Big Data Application Innovation 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phenotypic plasticity characteristics of large-leaf tea plants in Yunnan driven by AI based on data fusion","award":["YNWR-CYJS-2018-009"],"award-info":[{"award-number":["YNWR-CYJS-2018-009"]}]},{"name":"Study on the screening mechanism of phenotypic plasticity characteristics of large-leaf tea plants in Yunnan driven by AI based on data fusion","award":["202405AS350025"],"award-info":[{"award-number":["202405AS350025"]}]},{"name":"Study on the screening mechanism of phenotypic plasticity characteristics of large-leaf tea plants in Yunnan driven by AI based on data fusion","award":["2022YFD1601803"],"award-info":[{"award-number":["2022YFD1601803"]}]},{"name":"Study on the screening mechanism of phenotypic plasticity characteristics of large-leaf tea plants in Yunnan driven by AI based on data fusion","award":["202302AE09002001"],"award-info":[{"award-number":["202302AE09002001"]}]},{"name":"Study on the screening mechanism of phenotypic plasticity characteristics of large-leaf tea plants in Yunnan driven by AI based on data fusion","award":["202301AS070083"],"award-info":[{"award-number":["202301AS070083"]}]},{"name":"Study on the screening mechanism of phenotypic plasticity characteristics of large-leaf tea plants in Yunnan driven by AI based on data fusion","award":["202304Bl090013"],"award-info":[{"award-number":["202304Bl090013"]}]},{"name":"Yunnan Menghai County Smart Tea Industry Science and Technology Mission","award":["YNWR-CYJS-2018-009"],"award-info":[{"award-number":["YNWR-CYJS-2018-009"]}]},{"name":"Yunnan Menghai County Smart Tea Industry Science and Technology Mission","award":["202405AS350025"],"award-info":[{"award-number":["202405AS350025"]}]},{"name":"Yunnan Menghai County Smart Tea Industry Science and Technology Mission","award":["2022YFD1601803"],"award-info":[{"award-number":["2022YFD1601803"]}]},{"name":"Yunnan Menghai County Smart Tea Industry Science and Technology Mission","award":["202302AE09002001"],"award-info":[{"award-number":["202302AE09002001"]}]},{"name":"Yunnan Menghai County Smart Tea Industry Science and Technology Mission","award":["202301AS070083"],"award-info":[{"award-number":["202301AS070083"]}]},{"name":"Yunnan Menghai County Smart Tea Industry Science and Technology Mission","award":["202304Bl090013"],"award-info":[{"award-number":["202304Bl090013"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>To explore the effects of different withering methods on the quality of Congou black tea, this study focused on five different withering methods: natural withering, warm-air withering, sun\u2013natural combined withering, sun withering, and shaking withering. Gas chromatography\u2012mass spectrometry (GC\u2012MS), high-performance liquid chromatography (HPLC), and ion-exchange chromatography techniques were used to analyze the nonvolatile and volatile components and composition of the tea. The results revealed significant differences (p &lt; 0.05) in the contents of nonvolatile constituents including caffeine, polyphenols, soluble sugars, free amino acids and their components, theaflavins, thearubigins, and catechins among the five different withering methods, with varying degrees of correlation between these components. A total of 227 aroma compounds were detected, and significant differences in the contents of alcohols, aldehydes, and ketones were observed. A relative odor activity value (ROVA) analysis of the aroma compounds revealed that 19 compounds had an ROVA &gt; 1. Among them, benzylaldehyde, trans-2-decenal, decanal, benzaldehyde, nonanal, hexanal, trans-linalool, and geraniol from the shaking withering method had significantly higher ROVA values than those from the other withering methods, which may be the reason for the prominent floral and fruity aroma of shaking withering. This study revealed the impact of different withering methods on the quality of Congou black tea, providing a scientific basis for the development of Congou black tea with different flavors and the improvement of Congou black tea processing techniques.<\/jats:p>","DOI":"10.3390\/foods13213456","type":"journal-article","created":{"date-parts":[[2024,10,29]],"date-time":"2024-10-29T06:29:57Z","timestamp":1730183397000},"page":"3456","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":13,"title":["Effects of Five Different Withering Methods on the Composition and Quality of Congou Black Tea"],"prefix":"10.3390","volume":"13","author":[{"given":"Yamin","family":"Wu","sequence":"first","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xinghua","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5462-800X","authenticated-orcid":false,"given":"Lijiao","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9772-8617","authenticated-orcid":false,"given":"Qiang","family":"Li","sequence":"additional","affiliation":[{"name":"School of Food and Biological Engineering, Chengdu University, Chengdu 610106, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Junjie","family":"He","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiujuan","family":"Deng","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jiayi","family":"Xu","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raoqiong","family":"Che","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianyun","family":"Zhou","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Wenxia","family":"Yuan","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Tianyu","family":"Wu","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Juan","family":"Tian","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yaping","family":"Chen","sequence":"additional","affiliation":[{"name":"College of Plant Protection, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0009-2102-411X","authenticated-orcid":false,"given":"Baijuan","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Tea Science, Yunnan Agricultural University, Kunming 650201, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"68","DOI":"10.1016\/j.tox.2009.11.024","article-title":"Black tea reduces uric acid and C-reactive protein levels in humans susceptible to cardiovascular diseases","volume":"278","author":"Bahorun","year":"2009","journal-title":"Toxicology"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"1474","DOI":"10.1111\/1541-4337.12479","article-title":"Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review","volume":"18","author":"Zhang","year":"2019","journal-title":"Compr. 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