Abstract
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.
Highlights
Tea quality is defined by the appearance of dry tea, as well as the color, aroma and taste of tea liquor
Recent advances in aromatic tea volatiles and the factors influencing the formation of tea volatiles, including tea cultivar, growing environment, cultivation practice, processing method and storage, determination of tea volatiles and the relationship between aromatic volatiles and the sensory quality of various kinds of tea were reviewed in the present paper
Volatile compounds in tea products can be formed through many pathways, such as the carotenoid derivatives pathway, the fatty acid derivatives pathway, the terpene derivatives pathway, the phenylpropanoid/benzenoid derivatives pathway, the glycoside hydrolysis pathway and the Maillard reaction pathway
Summary
Tea quality is defined by the appearance of dry tea, as well as the color, aroma and taste of tea liquor. Aroma, consisting of a group of volatile compounds, is an essential factor determining the quality of tea. Sensory properties in tea aromas were statistically correlated to the levels of volatile flavor components. Tea researchers paid great attention to tea volatile compounds to understand the aroma characteristics of various kinds of teas. The volatile composition of tea depends on the materials and processing methods used. There was a great difference in aromatic volatiles between various kinds of teas owing to the difference in fresh tea materials and processing methods. Recent advances in aromatic tea volatiles and the factors influencing the formation of tea volatiles, including tea cultivar, growing environment, cultivation practice, processing method and storage, determination of tea volatiles and the relationship between aromatic volatiles and the sensory quality of various kinds of tea were reviewed in the present paper
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