ArticleFoods (Basel, Switzerland)2022
Effects of Three Different Withering Treatments on the Aroma of White Tea.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 35 papers.
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Who cites it
35 citing papers in PubMed, 63 citations in OpenAlex.
- Effects of Plucking Standards and Processing Methods on the Quality Characteristics of Summer Tea Leaves.Food science & nutrition · 2026Article
- Advances in Flavor Formation Mechanisms and Technological Regulation of Sun-Processed Tea.Foods (Basel, Switzerland) · 2026Review
- Red-blue monochromatic and composite light withering modulates flavor and aroma profiles of white tea: A combined GC-IMS,Food chemistry: X · 2026Article
- Mechanistic insights into aroma differences of Taiping Kuihong black tea processed by different withering methods based on sensory directed analysis, metabolomics, and key enzyme activity assays.Food chemistry: X · 2026Article
- Taste Modulation of White Tea by Red/Blue-LED-Assisted Withering Revealed via Non-Volatile Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Effect of black tea extract on fresh rice noodles: multiple quality attributes and underlying mechanism.Food chemistry: X · 2025Article
- Widely Targeted Metabolomics Decodes Metabolic Remodeling and Functional Shifts inFoods (Basel, Switzerland) · 2025Article
- Metabolic regulation and quality enha2ancement mechanisms inFood chemistry: X · 2025Article
- Effect of Harvest Seasons on Biochemical Components and Volatile Compounds in White Teas from Two Cultivars.Foods (Basel, Switzerland) · 2025Article
- Metabolite Analysis of Hangzhou Gongmei White Tea of Different Varieties.Foods (Basel, Switzerland) · 2025Article
- Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste.Food chemistry: X · 2025Article
- Airflow: A double-edged sword in shaping white tea quality.Food chemistry: X · 2025Article
- Impact of Fresh Leaf Elements on Flavor Components and Aroma Quality in Ancient Dancong Tea Gardens Across Varying Altitudes.Plants (Basel, Switzerland) · 2025Article
- Effect of Anaerobic Treatment on the Formation of Volatile Flavor Characteristics in GABA White Tea.Foods (Basel, Switzerland) · 2025Article
- Predicting the Degree of Fresh Tea Leaves Withering Using Image Classification Confidence.Foods (Basel, Switzerland) · 2025Article
- Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea.Current research in food science · 2025Article
- Shorten spreading duration enhance the quality of summer Meitan Cuiya tea.Food chemistry: X · 2024Article
- HS-SPME-GC-MS combined with relative odor activity value identify the key aroma components of flowery and fruity aroma in different types of GABA tea.Food chemistry: X · 2024Article
- Sensory-directed flavor analysis of Jinggu white tea: Exploring the formation mechanisms of sweet and fruity aromas.Food chemistry: X · 2024Article
- Differences in the Quality Components of Wuyi Rock Tea and Huizhou Rock Tea.Foods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
White tea (WT) is a slightly fermented tea, and withering is a critical step in its processing. The withering treatment can affect white tea's aroma; different treatments' effects were investigated in this study. White tea was withered indoors (IWT), in a withering-tank (WWT), or under sunlight (SWT). Quantitative descriptive analysis (QDA) results showed that SWT had a more obvious flower aroma, and WWT had a more pronounced grassy aroma. Volatile compounds were extracted and subsequently detected with solvent-assisted flavor evaporation (SAFE) and headspace solid-phase microextraction (HS-SPME) combined in addition to gas chromatography-mass spectrometry (GC-MS). A total of 202 volatile compounds were detected; 35 of these aroma-active compounds met flavor dilution (FD) factor ≥ 4 or odor activity value (OAV) ≥ 1. The nine key potent odorants for which both conditions were met were
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.