The challenge of controlling the parameters involved in the paper wrapped yellowing process represents a significant limiting factor that contributes to the unstable quality of yellow tea and hinders its yield improvement.In order to investigate the impact of temperature,environmental humidity,and ventilation interval on both sensory attributes and chemical composition of Pingyang Huangtang tea during the paper wrapped yellowing process,an orthogonal experimental design with 3 factors and 3 levels each was employed.The findings revealed that temperature,environmental relative humidity,and ventilation interval exerted substantial effects on not only sensory characteristics but also water-soluble components and volatile compounds in yellow tea.The yellowing process of paper wrapping baking at 60℃ contributes to the formation of a mellow attribute in taste,while paper wrapping baking at 50℃ promotes the development of sweet aroma characteristics.Optimal quality development of yellow tea is favored by high relative humidity and short ventilation intervals.The highest quality can be achieved through paper wrapped yellowing baked at 50℃,with a relative humidity of 90％and a ventilation interval of 2 hours.Furthermore,analysis indicates that the mellow taste of yellow tea is closely associated with a decrease in tea polyphenol content and an increase in amino acid content after undergoing paper wrapped yellowing treatment.Additionally,the sweet fragrance characteristics are linked to an increase in volatiles such as 2-methylbutanal,butyl acetate,and 1-pentanol during the process.
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