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

Hao Zuo,Xiongyuan Si,Ping Li,Juan Li,Zhihui Chen,Penghui Li,Changsong Chen,Zhonghua Liu,Jian Zhao

Food Research International（2023）

Cited 7|Views24
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Abstract
•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.
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Key words
Cuticular wax,Dehydration,Caffeine,Inositol,Tea aroma,Tea flavor,Tea processing
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