Taste Modulation of White Tea by Red/Blue-LED-Assisted Withering Revealed via Non-Volatile Metabolomics

Overall, the application of mixed red-blue spectra offered a promising approach to enhancing the palatability of white tea by coordinately intensifying saccharide metabolism while simultaneously suppressing key bitter and astringent components. Our study provided a scientific basis for standardizing white tea processing to enhance sensory quality.

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Publication Details

Journal
Foods
Published
2026-03-03
DOI
https://doi.org/10.3390/foods15050836
Primary Topic
Tea Polyphenols and Effects
Type
article
Field-Weighted Citation Impact
0.00
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article

Taste Modulation of White Tea by Red/Blue-LED-Assisted Withering Revealed via Non-Volatile Metabolomics

Fanrong Cao, Lianghua Wen, Dubin Dong, Jiawei Ma et al.
Foods
Tea Polyphenols and Effects
article

Taste Modulation of White Tea by Red/Blue-LED-Assisted Withering Revealed via Non-Volatile Metabolomics

Fanrong Cao, Lianghua Wen, Dubin Dong, Jiawei Ma, Jiabao Xing, Yongyi Deng, Dan Wu
article en

Abstract

Overall, the application of mixed red-blue spectra offered a promising approach to enhancing the palatability of white tea by coordinately intensifying saccharide metabolism while simultaneously suppressing key bitter and astringent components. Our study provided a scientific basis for standardizing white tea processing to enhance sensory quality.

FoodsVol. 15(5)
South China Agricultural University (CN), Zhejiang A & F University (CN), Nanchang University (CN)
Openalex Percentile: Top 37%
Tea Polyphenols and Effects
DOIOpen Access PDFOpenAlex
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