Tea aroma is one of the most important factors affecting the character and quality of tea.
Recent advances in methods and instruments for separating and identifying volatile …

Tea is prepared from the young leaves, buds, stalks of the plant Camellia sinensis. The
cultivation process of tea plants and the habit of tea drinking were initiated in China from …

Sensory-guided analysis of the volatile fraction isolated from a freshly prepared green tea
beverage (Camellia sinensis; type **gshan cha) revealed 58 odor-active compounds after …

The chemistry of tea as a beverage is reviewed in depth, covering both historical and current
chemical perspectives. Special attention is given to the polyphenols in tea, although the …

Terpenoids are the largest group of plant specialized (secondary) metabolites. These
naturally occurring chemical compounds are highly diverse in chemical structure. Although …

Abstract Strawberry (Fragaria× ananassa Duch), a fruit of economic and nutritional
importance, is also a model species for fleshy fruits and genomics in Rosaceae. Strawberry …

Fruit aroma is mainly contributed by free and glycosidically bound aroma compounds, in
which glycosidically bound form can be converted into free form during storage and …

Following a brief look at the structure and occurrence of glycosidic flavour precursors in
plants and fruits, attention is given to mechanisms of enzymatic hydrolysis, the properties of …

Plants emit an overabundance of volatile compounds, which serve their producers both as
appreciated attractants to lure beneficial animals and repellent toxins to deter pests in a …

The present paper reviews the occurrence of glycosidically bound aroma compounds in the
plant kingdom and discusses different hypotheses concerning their role in plants. Emphasis …