Recent Advances in Volatiles of Teas
AbstractVolatile 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. View Full-Text
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Zheng, X.-Q.; Li, Q.-S.; Xiang, L.-P.; Liang, Y.-R. Recent Advances in Volatiles of Teas. Molecules 2016, 21, 338.
Zheng X-Q, Li Q-S, Xiang L-P, Liang Y-R. Recent Advances in Volatiles of Teas. Molecules. 2016; 21(3):338.Chicago/Turabian Style
Zheng, Xin-Qiang; Li, Qing-Sheng; Xiang, Li-Ping; Liang, Yue-Rong. 2016. "Recent Advances in Volatiles of Teas." Molecules 21, no. 3: 338.
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