Lin Hongzheng, Ye Shuping, Feng Jiao, Wang Jinyuan, Kong Weiyi, Wu Junyang, Zhang Fangting, Zhao Jiake, Guo Jiayi, Chen Kaiyang, Yu Bugui, Sun Yun, Hao Zhilong
College of Horticulture, Fujian Agriculture and Forestry University/Key Laboratory of Tea Science in Universities of Fujian Province, Fuzhou 350002, China.
Fujian Vocational College of Agriculture, Fuzhou, Fujian 350303, China.
Food Chem X. 2025 May 7;28:102510. doi: 10.1016/j.fochx.2025.102510. eCollection 2025 May.
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, -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.
造型对白茶的风味特征有显著影响。本研究采用综合代谢组学-化学计量学方法，分析了三种加工工艺（将萎凋叶压制成茶饼（WT）、蒸后轻压成茶饼（LS）和蒸后重压成茶饼（HS））中不挥发性/挥发性化合物，以传统白茶（散茶）（TT）作为对照组。研究结果表明，与LS和HS相比，WT的儿茶素和总氨基酸含量显著升高，且可溶性糖含量高于LS。鉴定出9种关键挥发性化合物，包括壬酸、1-辛烯-3-醇、-3,5-辛二烯-2-酮和4-氧代异佛尔酮。对不挥发性和挥发性关键化合物的分析与甜度以及花果香气的感官评价一致。WT工艺在保留清新度和甜度的同时，产生了诱人的果香和花香，为白茶饼加工提供了一种新方法。
