Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste

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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Bibliographic Details
Main Authors: 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
Format: Article
Language:English
Published: Elsevier 2025-05-01
Series:Food Chemistry: X
Subjects:
Withered leaves
White tea
Tea cake
Hygrothermal action
Compress
Quality
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525003578
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