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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 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.

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Metadaten
Author:Ziyin Yang, Susanne BaldermannORCiDGND, Naoharu Watanabe
DOI:https://doi.org/10.1016/j.foodres.2013.02.011
ISSN:0963-9969 (print)
Parent Title (English):FOOD RESEARCH INTERNATIONAL
Publisher:ELSEVIER SCIENCE BV
Place of publication:AMSTERDAM
Document Type:Review
Language:English
Year of first Publication:2013
Year of Completion:2013
Release Date:2017/03/26
Tag:Biosynthesis; Precursor; Stress; Tea; Volatile
Volume:53
Issue:2
Pagenumber:15
First Page:585
Last Page:599
Funder:Chinese Academy of Sciences [Y321011001, 201209]; Major State Basic Research Development Program [2013CB127104]; Shizuoka Prefecture and Shizuoka City Collaboration of Regional Entities for the Advancement of Technological Excellence; Japan Science and Technology Agency (JST)