[HTML][HTML] Tea aroma formation
Besides water, tea is one of the most popular beverages around the world. The chemical
ingredients and biological activities of tea have been summarized recently. The current …
ingredients and biological activities of tea have been summarized recently. The current …
Recent studies of the volatile compounds in tea
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 …
Recent advances in methods and instruments for separating and identifying volatile …
Tea plant genomics: achievements, challenges and perspectives
Tea is among the world's most widely consumed non-alcoholic beverages and possesses
enormous economic, health, and cultural values. It is produced from the cured leaves of tea …
enormous economic, health, and cultural values. It is produced from the cured leaves of tea …
Characterization of the Key Odorants in a High-Grade Chinese Green Tea Beverage (Camellia sinensis; **gshan cha) by Means of the Sensomics Approach and …
M Flaig, S Qi, G Wei, X Yang… - Journal of Agricultural …, 2020 - ACS Publications
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 …
beverage (Camellia sinensis; type **gshan cha) revealed 58 odor-active compounds after …
Recent advances in volatiles of teas
XQ Zheng, QS Li, LP **ang, YR Liang - Molecules, 2016 - mdpi.com
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 …
quality. The present review examines the formation of aromatic volatiles of various kinds of …
Glycosidically bound aroma precursors in fruits: A comprehensive review
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 …
which glycosidically bound form can be converted into free form during storage and …
Oolong tea: A critical review of processing methods, chemical composition, health effects, and risk
KW Ng, ZJ Cao, HB Chen, ZZ Zhao… - Critical reviews in food …, 2018 - Taylor & Francis
Oolong tea (OT) is a traditional Chinese tea (Camellia sinensis) and is especially popular in
south China. This review is to comprehensively summarize the miscellaneous research that …
south China. This review is to comprehensively summarize the miscellaneous research that …
Attractive but toxic: emerging roles of glycosidically bound volatiles and glycosyltransferases involved in their formation
C Song, K Härtl, K McGraphery, T Hoffmann… - Molecular Plant, 2018 - cell.com
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 …
appreciated attractants to lure beneficial animals and repellent toxins to deter pests in a …
Glycoconjugated aroma compounds: occurrence, role and biotechnological transformation
P Winterhalter, GK Skouroumounis - Biotechnology of aroma compounds, 2006 - Springer
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 …
plant kingdom and discusses different hypotheses concerning their role in plants. Emphasis …
Does enzymatic hydrolysis of glycosidically bound volatile compounds really contribute to the formation of volatile compounds during the oolong tea manufacturing …
It was generally thought that aroma of oolong tea resulted from hydrolysis of glycosidically
bound volatiles (GBVs). In this study, most GBVs showed no reduction during the oolong tea …
bound volatiles (GBVs). In this study, most GBVs showed no reduction during the oolong tea …