ArticleFoods (Basel, Switzerland)2025
Effect of Pressing Process on Metabolomics Profiling and Sensory Properties: A Comparative Study of Fu Brick Tea Versus Fu Loose Tea from Identical Raw Dark Tea.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed.
- Preparation-Route-Associated Differences in Color and Non-Volatile Metabolite Profiles ofFoods (Basel, Switzerland) · 2026Article
- Composite Active Packaging Film of Zein, Citric Acid, and FBTE: Fabrication, Property Analysis and Its Preservation Impact on Lard.Foods (Basel, Switzerland) · 2026Article
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7 authors.
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Abstract
Fu tea is a unique microbially fermented tea from China, and has two types. The primary distinction between these two types-Fu brick tea (FBT) and Fu loose tea (FLT)-is that FBT is compressed into bricks, whereas FLT is maintained as loose leaves. To investigate the differences in the chemical composition and sensory characteristics between the two types of Fu tea, this study utilized samples produced from the same batch of raw dark tea material to ensure comparability. Multiple analytical approaches were applied, including main active component analysis, sensory flavor evaluation, metabolomics, and differential characteristic component analysis. These methods were employed to comprehensively compare and characterize the two tea types. The results showed that compared to FBT, FLT exhibited a longer-lasting fungal flower aroma and a mellower taste. Furthermore, the quantity of
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