Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste
Shaping significantly influences the flavor profile of white tea. This study employed integrated metabolomics-chemometrics to analyze non-volatile/volatile compounds in three processing protocols: compressing withered leaves into tea cakes (WT), lightly compressing into tea cakes after steaming (LS)...
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| Format: | Article |
| Language: | English |
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Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003578 |
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| author | Hongzheng Lin Shuping Ye Jiao Feng Jinyuan Wang Weiyi Kong Junyang Wu Fangting Zhang Jiake Zhao Jiayi Guo Kaiyang Chen Bugui Yu Yun Sun Zhilong Hao |
| author_facet | Hongzheng Lin Shuping Ye Jiao Feng Jinyuan Wang Weiyi Kong Junyang Wu Fangting Zhang Jiake Zhao Jiayi Guo Kaiyang Chen Bugui Yu Yun Sun Zhilong Hao |
| author_sort | Hongzheng Lin |
| collection | DOAJ |
| description | Shaping significantly influences the flavor profile of white tea. This study employed integrated metabolomics-chemometrics to analyze non-volatile/volatile compounds in three processing protocols: compressing withered leaves into tea cakes (WT), lightly compressing into tea cakes after steaming (LS), and heavily compressing into tea cakes after steaming (HS), with traditional white tea (loose tea) (TT) as the control group. The findings indicated that WT exhibited significantly elevated contents of catechins and total amino acids compared to LS and HS as well as greater soluble sugar content than LS. Nine key volatile compounds were identified including: nonanoic acid, 1-octen-3-ol, (E, E)-3,5-octadien-2-one, and 4-oxoisophoron. The analysis of non-volatile and volatile key compounds aligned with the sensory evaluations of sweetness, and floral-fruit aromas. The WT technology produced appealing fruity and floral aromas while preserving freshness and sweetness, offering a new approach for white tea cake processing. |
| format | Article |
| id | doaj-art-adca231764674ddf9ccde9e47c34c143 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-adca231764674ddf9ccde9e47c34c1432025-08-20T02:15:20ZengElsevierFood Chemistry: X2590-15752025-05-012810251010.1016/j.fochx.2025.102510Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and tasteHongzheng Lin0Shuping Ye1Jiao Feng2Jinyuan Wang3Weiyi Kong4Junyang Wu5Fangting Zhang6Jiake Zhao7Jiayi Guo8Kaiyang Chen9Bugui Yu10Yun Sun11Zhilong Hao12College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Fujian Vocational College of Agriculture, Fuzhou, Fujian 350303, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, ChinaZhenghe Ruiming Tea Co., LTD, Zhenghe, 353600, Fujian, ChinaZhenghe Ruiming Tea Co., LTD, Zhenghe, 353600, Fujian, ChinaCollege of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Corresponding authors at: College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China; Key Laboratory of Ministry of Education for Genetics, Breeding and Multiple Utilization of Crops, Fujian Agriculture and Forestry University, Fuzhou 350002, China; Corresponding authors at: College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, Fujian, China.Shaping significantly influences the flavor profile of white tea. This study employed integrated metabolomics-chemometrics to analyze non-volatile/volatile compounds in three processing protocols: compressing withered leaves into tea cakes (WT), lightly compressing into tea cakes after steaming (LS), and heavily compressing into tea cakes after steaming (HS), with traditional white tea (loose tea) (TT) as the control group. The findings indicated that WT exhibited significantly elevated contents of catechins and total amino acids compared to LS and HS as well as greater soluble sugar content than LS. Nine key volatile compounds were identified including: nonanoic acid, 1-octen-3-ol, (E, E)-3,5-octadien-2-one, and 4-oxoisophoron. The analysis of non-volatile and volatile key compounds aligned with the sensory evaluations of sweetness, and floral-fruit aromas. The WT technology produced appealing fruity and floral aromas while preserving freshness and sweetness, offering a new approach for white tea cake processing.http://www.sciencedirect.com/science/article/pii/S2590157525003578Withered leavesWhite teaTea cakeHygrothermal actionCompressQuality |
| spellingShingle | Hongzheng Lin Shuping Ye Jiao Feng Jinyuan Wang Weiyi Kong Junyang Wu Fangting Zhang Jiake Zhao Jiayi Guo Kaiyang Chen Bugui Yu Yun Sun Zhilong Hao Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste Food Chemistry: X Withered leaves White tea Tea cake Hygrothermal action Compress Quality |
| title | Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste |
| title_full | Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste |
| title_fullStr | Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste |
| title_full_unstemmed | Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste |
| title_short | Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste |
| title_sort | impact of compression methods on flavor profile of white tea integrated analysis of appearance aroma and taste |
| topic | Withered leaves White tea Tea cake Hygrothermal action Compress Quality |
| url | http://www.sciencedirect.com/science/article/pii/S2590157525003578 |
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