Exploring the effects of compressing and aging processes on functional components and flavor of white tea by omics methods
These findings demonstrate that compression and aging synergistically enhance the sensory quality of WT by modulating enzymatic and oxidative pathways. This process mitigates harsh flavors and enriches beneficial phytochemicals. The study provides practical insights for optimizing the production of premium aged, compressed WT, highlighting processing techniques as key drivers of flavor development and overall quality enhancement. © 2026 Society of Chemical Industry.
Authors
- Dongfeng WANG
- Yan Xu (ORCID: https://orcid.org/0000-0003-0379-8866)
- Shuai Dong
- Mingming Wang (ORCID: https://orcid.org/0000-0001-8849-3521)
- Wenmeng He
- Dengyi Pei
- Run Huang
Institutions
- Beijing Normal-Hong Kong Baptist University (CN)
- Hong Kong Baptist University (HK)
- Ocean University of China (CN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2026-01-08
- DOI
- https://doi.org/10.1002/jsfa.70434
- Primary Topic
- Tea Polyphenols and Effects
- Type
- article
- Field-Weighted Citation Impact
- 0.00