Tea aroma formation
Besides water, tea is one of the most popular beverages around the world. The chemical ingredients and biological activities of tea have been summarized recently. The current review summarizes tea aroma compounds and their formation in green, black, and oolong tea. The flavor of tea can be divided i...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2015-03-01
|
| Series: | Food Science and Human Wellness |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S221345301500018X |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832548231151616000 |
|---|---|
| author | Chi-Tang Ho Xin Zheng Shiming Li |
| author_facet | Chi-Tang Ho Xin Zheng Shiming Li |
| author_sort | Chi-Tang Ho |
| collection | DOAJ |
| description | Besides water, tea is one of the most popular beverages around the world. The chemical ingredients and biological activities of tea have been summarized recently. The current review summarizes tea aroma compounds and their formation in green, black, and oolong tea. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). All of these aroma molecules are generated from carotenoids, lipids, glycosides, etc. precursors, and also from Maillard reaction. In the current review, we focus on the formation mechanism of main aromas during the tea manufacturing process. |
| format | Article |
| id | doaj-art-e5feed94811e4663bfd7893f36d5439a |
| institution | Kabale University |
| issn | 2213-4530 |
| language | English |
| publishDate | 2015-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj-art-e5feed94811e4663bfd7893f36d5439a2025-02-03T06:34:59ZengTsinghua University PressFood Science and Human Wellness2213-45302015-03-014192710.1016/j.fshw.2015.04.001Tea aroma formationChi-Tang Ho0Xin Zheng1Shiming Li2Department of Food Science, Rutgers University, New Brunswick, NJ 08901, USADepartment of Food Science, Rutgers University, New Brunswick, NJ 08901, USACollege of Life Sciences, Huanggang Normal University, Hubei 438000, ChinaBesides water, tea is one of the most popular beverages around the world. The chemical ingredients and biological activities of tea have been summarized recently. The current review summarizes tea aroma compounds and their formation in green, black, and oolong tea. The flavor of tea can be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). All of these aroma molecules are generated from carotenoids, lipids, glycosides, etc. precursors, and also from Maillard reaction. In the current review, we focus on the formation mechanism of main aromas during the tea manufacturing process.http://www.sciencedirect.com/science/article/pii/S221345301500018XTeaAromaFormationVolatileTaste |
| spellingShingle | Chi-Tang Ho Xin Zheng Shiming Li Tea aroma formation Food Science and Human Wellness Tea Aroma Formation Volatile Taste |
| title | Tea aroma formation |
| title_full | Tea aroma formation |
| title_fullStr | Tea aroma formation |
| title_full_unstemmed | Tea aroma formation |
| title_short | Tea aroma formation |
| title_sort | tea aroma formation |
| topic | Tea Aroma Formation Volatile Taste |
| url | http://www.sciencedirect.com/science/article/pii/S221345301500018X |
| work_keys_str_mv | AT chitangho teaaromaformation AT xinzheng teaaromaformation AT shimingli teaaromaformation |