Tea aroma formation from six model manufacturing processes

Comprehensive evaluation of the composition of Mingshan Laochuancha green tea and demonstration of hypolipidemic activity in a zebrafish obesity model

“…An ample amount of studies have showed that tea aroma is inuenced by many factors, such as tea cultivars, processing methods, tea types, geographical origins, and quality grades. 27,[39][40][41] It is commonly accepted that chestnut-like aroma is not only the typical aroma characteristic of some famous Chinese green teas, but also regarded as an important indicator of excellent-quality green teas. 27 Currently, gas chromatography-olfactometry (GC-O) and odor activity value (OAV) are extensively combined to investigate and identify key aroma-active compounds in teas.…”

“…A lot of volatile compounds in green tea are generated from fatty acids (34%) and amino acids/ carbohydrates (29%), during oxidation/degradation of fatty acids and Maillard reactions, respectively. 39 It has been demonstrated that price and quality of tea are closely correlated with its contents of total nitrogen, free amino acids and theanine. 33,43 Previous studies reported that total contents of amino acids in different green teas are ranged from 8370 mg g À1 to 46 800 mg g À1 , 33,44 and are mostly uctuated around the average content of 26 890 mg g À1 .…”

Sensory Characteristics and Volatile Compounds of Herbal Teas and Mixtures of Bush Tea with Other Selected Herbal Teas of South Africa

“…Volatile compounds are key contributors to tea flavour [33]. The typical flavour of each tea type is influenced by plant morphology and the degree of fermentation [41,43]. 2-furanmethanol (weak, creamy, burnt sugar), d-limonene (citrus, lemon), α-myrcene (sweet), geraniol (floral, woody), linalool (fruity, floral), phenylethyl alcohol (floral) and apocynin (sweet) were found in honeybush tea and were correlated with the taste profile perfume and woody, woody aftertaste and sweet aroma.…”

“…Rooibos tea was associated with phenolic compounds, 2-methoxy-4-vinylphenol (smoky) and vanillin (vanilla-like, sweet). The flavour component and the volatile compounds of any tea are greatly influenced by post-harvest activities such as fermentation, which contribute to the sweet taste in tea [41,43]. The sweet caramel taste in fermented rooibos tea and honeybush tea could be as a result of fermentation.…”

Applicability of multifunctional preprocessing device for simultaneous estimation of spreading of green tea, withering of black tea and shaking of oolong tea

“…Reasonable pretreatment technologies for fresh tea leaves contribute to increasing the content of tea quality compositions, and improve the characteristic aroma, astringent, strong, bitter and fresh taste of tea brews . In recent years, research on the preprocessing methods of fresh tea leaves has mainly involved the design of tea processing single machinery, the optimization of processing a particular kind of tea, dynamic changes in the major chemical components of tea, changes in tea aroma component contents and impact on tea quality . There have been no reports of a multifunctional preprocessing device synchronously used for spreading of green tea, withering of black tea, and shaking of oolong tea.…”