Recent Advances in Volatiles of Teas

Molecules

Li-Ping Xiang¹  Yue-Rong Liang²  Qing-Sheng Li²  Xin-Qiang Zheng² 

[1] Guizhou Tea and Tea Products Quality Supervision and Inspection Center, Zunyi 563100, China;Tea Research Institute, Zhejiang University,866 Yuhangtang Road, Hangzhou 310058, China;

关键词: Camellia sinensis;    aroma;    sensory quality;    green tea;    oolong tea;    black tea;    white tea;   

DOI  :  10.3390/molecules21030338

来源: DOAJ

【 摘 要 】

Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relationship of active-aroma volatiles with the sensory qualities of tea are also discussed in the present paper.

【 授权许可】

Unknown