ArticleFrontiers in nutrition2022
Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Unraveling volatile and microbial dynamics of Pukeng tea with different storage times using metabolomics, chemometrics, and microbiome analysis.Food chemistry: X · 2026Article
- Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods.Food 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
- Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times.Foods (Basel, Switzerland) · 2025Article
- Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (Foods (Basel, Switzerland) · 2025Article
- Variation in the Aroma Composition of Jasmine Tea with Storage Duration.Foods (Basel, Switzerland) · 2024Article
- Comprehensive analysis of the effect of etiolated tea cultivars and harvest seasons on volatile compounds andFood chemistry: X · 2024Article
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Authors and funding
9 authors.
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Abstract
Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, headspace gas chromatography ion mobility spectroscopy, chemometrics, and microbiomics were applied to study the flavor evolution and important aroma components during long-term storage of CWT, and core functional bacteria were screened. During long-term storage, the aroma of CWT gradually changed from sweet, fruity and floral to stale flavor, woody and herbal. A total of 56 volatile organic compounds (VOCs) were identified, 54 of which were significantly differences during storage. The alcohols content was the highest during 1-5 years of storage, the esters content was the highest during 7-13 years of storage, and the aldehydes content was the highest during 16 years of storage. Twenty-nine VOCs were identified as important aroma components, which were significantly correlated with 6 aroma sub-attributes (
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