Flavor of tea (Camellia sinensis): A review on odorants and analytical techniques
Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …
flavor, in terms of both sensory aspects and chemical properties, is essential for …
A critical review of key odorants in green tea: Identification and biochemical formation pathway
P Yin, YS Kong, PP Liu, JJ Wang, Y Zhu… - Trends in Food Science …, 2022 - Elsevier
Background Green tea, which is non-fermented, has the longest production history in China
and the rest of the world. Due to the unique processing techniques, green tea has the lowest …
and the rest of the world. Due to the unique processing techniques, green tea has the lowest …
Characterization of the aroma profiles of oolong tea made from three tea cultivars by both GC–MS and GC-IMS
Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of
oolong tea made from different cultivars have rarely been studied. The aroma profiles of …
oolong tea made from different cultivars have rarely been studied. The aroma profiles of …
The reference genome of tea plant and resequencing of 81 diverse accessions provide insights into its genome evolution and adaptation
Tea plant is an important economic crop, which is used to produce the world's oldest and
most widely consumed tea beverages. Here, we present a high-quality reference genome …
most widely consumed tea beverages. Here, we present a high-quality reference genome …
Revelation of volatile contributions in green teas with different aroma types by GC–MS and GC–IMS
N Liu, S Shen, L Huang, G Deng, Y Wei, J Ning… - Food Research …, 2023 - Elsevier
Aroma types of green teas associate with their commercial prices and consumer
acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas …
acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas …
Draft genome sequence of Camellia sinensis var. sinensis provides insights into the evolution of the tea genome and tea quality
Tea, one of the world's most important beverage crops, provides numerous secondary
metabolites that account for its rich taste and health benefits. Here we present a high-quality …
metabolites that account for its rich taste and health benefits. Here we present a high-quality …
Changes of volatile compounds and odor profiles in Wuyi rock tea during processing
Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical 'rock
flavor'. The odor characteristics of WRT during processing were comprehensive investigated …
flavor'. The odor characteristics of WRT during processing were comprehensive investigated …
Characterization of the key aroma compounds in Laoshan green teas by application of odour activity value (OAV), gas chromatography-mass spectrometry …
JC Zhu, Y Niu, ZB **ao - Food Chemistry, 2021 - Elsevier
To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1),
Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry …
Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry …
Tea aroma formation from six model manufacturing processes
Tea aroma is determined by the nature of the plant, the production processes, and many
other factors influencing its formation and release. The objective of this study was to …
other factors influencing its formation and release. The objective of this study was to …
Characterization of the key odorants in floral aroma green tea based on GC-E-Nose, GC-IMS, GC-MS and aroma recombination and investigation of the dynamic …
J **e, L Wang, Y Deng, H Yuan, J Zhu, Y Jiang, Y Yang - Food Chemistry, 2023 - Elsevier
To characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic
evolution during processing, the volatile metabolites in FAGT during the whole processing …
evolution during processing, the volatile metabolites in FAGT during the whole processing …