ArticleFood chemistry: X2025
Impact of compression methods on flavor profile of white tea: Integrated analysis of appearance, aroma, and taste.
Article in Food chemistry: X, 2025. 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.
- Effects of Plucking Standards and Processing Methods on the Quality Characteristics of Summer Tea Leaves.Food science & nutrition · 2026Article
- The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.Comprehensive reviews in food science and food safety · 2026Review
- Exploration of the differences in aroma characteristics and chemical basis of Jingshan green tea from different tea cultivars.Food chemistry: X · 2026Article
- Impact of Warm-Air Withering Methods on Aroma Quality of White Teas from Four Tea Cultivars.Foods (Basel, Switzerland) · 2026Article
- Impact of Harvest Timing and Stir-Frying on the Bioactive Compounds, Bioactivities, and Flavor ofPlants (Basel, Switzerland) · 2026Article
- Effects of inoculation withFood chemistry: X · 2026Article
- Effect of steaming on the quality characteristics of jujube fruit: A study of physicochemical properties, antioxidant activity and processing suitability across multiple cultivars.Food chemistry: X · 2025Article
- Non-volatile metabolomics analysis of heating withering method for processing white tea from Longjing 43 tea variety by UHPLC-Q-TOF/MS.Frontiers in nutrition · 2025Article
Corrections and comments
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Authors and funding
13 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
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,
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