Effects of Sun Withering Degree on Black Tea Quality Revealed via Non-Targeted Metabolomics.

Compared with CK, the total amount of amino acids in the tea showed a decreasing trend in the sun withering treatment groups versus CK, indicating that sun withering treatment may have promoted amino acid conversion during processing [ 22 ].

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Interestingly, the SAFE assay results indicated that with a gradual increase of sun withering degree, (E)-citral with a fruity aroma showed an increasing trend, while 2-hexenal with a sweet fruity aroma showed an uptrend first and then a downtrend, significantly higher in S69–S66 than in the other treatments, which might be beneficial to the formation of the sweet aroma quality of black tea.

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The total amount of catechins retained in black tea showed a trend of increasing first and then decreasing with increasing sun withering degree.

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