@misc{YangBaldermannWatanabe2013,
  author    = {Yang, Ziyin and Baldermann, Susanne and Watanabe, Naoharu},
  title     = {Recent studies of the volatile compounds in tea},
  series = {FOOD RESEARCH INTERNATIONAL},
  volume    = {53},
  journal   = {FOOD RESEARCH INTERNATIONAL},
  number    = {2},
  publisher = {ELSEVIER SCIENCE BV},
  address   = {AMSTERDAM},
  issn      = {0963-9969},
  doi       = {10.1016/j.foodres.2013.02.011},
  pages     = {585 -- 599},
  year      = {2013},
  abstract  = {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 compounds have led to intensive investigations of volatile compounds in tea. These studies have resulted in a number of insightful and useful discoveries. Here we summarize the recent investigations into tea volatile compounds: the volatile compounds in tea products; the metabolic pathways of volatile formation in tea plants and the glycosidically-bound volatile compounds in tea; and the techniques used for studying such compounds. Finally, we discuss practical applications for the improvement of aroma and flavor quality in teas. (C) 2013 Elsevier Ltd. All rights reserved.},
  language  = {en}
}