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Recent Advances in Volatiles of Teas
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 pra...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2016
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273888/ https://www.ncbi.nlm.nih.gov/pubmed/26978340 http://dx.doi.org/10.3390/molecules21030338 |
| _version_ | 1783377491244613632 |
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| author | Zheng, Xin-Qiang Li, Qing-Sheng Xiang, Li-Ping Liang, Yue-Rong |
| author_facet | Zheng, Xin-Qiang Li, Qing-Sheng Xiang, Li-Ping Liang, Yue-Rong |
| author_sort | Zheng, Xin-Qiang |
| collection | PubMed |
| description | 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. |
| format | Online Article Text |
| id | pubmed-6273888 |
| institution | National Center for Biotechnology Information |
| language | English |
| publishDate | 2016 |
| publisher | MDPI |
| record_format | MEDLINE/PubMed |
| spelling | pubmed-62738882018-12-28 Recent Advances in Volatiles of Teas Zheng, Xin-Qiang Li, Qing-Sheng Xiang, Li-Ping Liang, Yue-Rong Molecules Review 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. MDPI 2016-03-11 /pmc/articles/PMC6273888/ /pubmed/26978340 http://dx.doi.org/10.3390/molecules21030338 Text en © 2016 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons by Attribution (CC-BY) license (http://creativecommons.org/licenses/by/4.0/). |
| spellingShingle | Review Zheng, Xin-Qiang Li, Qing-Sheng Xiang, Li-Ping Liang, Yue-Rong Recent Advances in Volatiles of Teas |
| title | Recent Advances in Volatiles of Teas |
| title_full | Recent Advances in Volatiles of Teas |
| title_fullStr | Recent Advances in Volatiles of Teas |
| title_full_unstemmed | Recent Advances in Volatiles of Teas |
| title_short | Recent Advances in Volatiles of Teas |
| title_sort | recent advances in volatiles of teas |
| topic | Review |
| url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273888/ https://www.ncbi.nlm.nih.gov/pubmed/26978340 http://dx.doi.org/10.3390/molecules21030338 |
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