Journal
MOLECULES
Volume 21, Issue 3, Pages -Publisher
MDPI AG
DOI: 10.3390/molecules21030338
Keywords
Camellia sinensis; aroma; sensory quality; green tea; oolong tea; black tea; white tea
Funding
- Specialized Research Fund for the Doctoral Program of Higher Education of China (SRFDP) [20110101110094]
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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.
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