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

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-05-01 DOI:10.1016/j.fochx.2025.102510

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

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引用次数: 0

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, (E, E)-3,5-octadien-2-one, and 4-oxoisophoron. The analysis of non-volatile and volatile key compounds aligned with the sensory evaluations of sweetness, and floral-fruit aromas. The WT technology produced appealing fruity and floral aromas while preserving freshness and sweetness, offering a new approach for white tea cake processing.

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压缩方法对白茶风味特征的影响：外观、香气和口感的综合分析

成型对白茶的风味有显著影响。本研究以传统白茶（散茶）（TT）为对照组，采用代谢组学-化学计量学综合分析枯叶压缩茶饼（WT）、蒸后轻压茶饼（LS）和蒸后重压茶饼（HS）三种加工方案的非挥发性/挥发性化合物。结果表明，与LS和HS相比，WT的儿茶素和总氨基酸含量显著增加，可溶性糖含量高于LS。鉴定出9种主要挥发性化合物，包括：壬酸、1-辛烯-3-醇、（E， E）-3、5-辛烯-2- 1和4-氧异磷酮。非挥发性和挥发性关键化合物的分析与甜味和花果香气的感官评价一致。WT技术在保持白茶饼新鲜度和甜度的同时，产生了吸引人的果香和花香，为白茶饼的加工提供了新的途径。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.