Molecular biology research on the aging mechanism of white tea and application of technological innovation
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DOI: 10.25236/icetmr.2024.023
Author(s)
Zhiguo Shan, Chunhua Zhang, Guoxin Li
Corresponding Author
Chunhua Zhang
Abstract
White tea is a minimally processed and very delicate tea known for its light flavor and health benefits. The aging process of white tea significantly enhances its quality and value, which is driven by complex molecular biological mechanisms. This study aimed to elucidate the molecular biological mechanisms behind white tea aging, explore its processing technology innovations, and discuss potential applications. By analyzing the specific processes of enzyme activity changes, microbial interactions and chemical transformations during white tea aging, we revealed the major molecular changes occurring in white tea during the aging process. It was shown that enzymes such as polyphenol oxidase and peroxidase play a key role in the oxidation of tea polyphenols, and microbial metabolites significantly affect the flavor and quality of white tea. Meanwhile, the application of modern technology, such as intelligent control system and environment simulation, significantly optimized the aging process of white tea. The results of the study provide a scientific basis for further improving the quality of white tea, and offer new ideas for the development and innovative applications in the tea industry.
Keywords
White tea, Aging mechanism, Molecular biology, Technological innovation, Enzyme activity, Microbial interactions, Chemical transformation