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Molecules 2016, 21(3), 338;

Recent Advances in Volatiles of Teas

Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China
Guizhou Tea and Tea Products Quality Supervision and Inspection Center, Zunyi 563100, China
Author to whom correspondence should be addressed.
Academic Editor: Luca Forti
Received: 6 February 2016 / Revised: 1 March 2016 / Accepted: 4 March 2016 / Published: 11 March 2016
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
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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. View Full-Text
Keywords: Camellia sinensis; aroma; sensory quality; green tea; oolong tea; black tea; white tea Camellia sinensis; aroma; sensory quality; green tea; oolong tea; black tea; white tea

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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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.

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