The Aroma-Active Compounds of Teas
A special issue of Beverages (ISSN 2306-5710). This special issue belongs to the section "Tea, Coffee, Water, and Other Non-Alcoholic Beverages".
Deadline for manuscript submissions: 5 November 2025 | Viewed by 79
Special Issue Editor
Interests: green technologies, in particular, supercritical fluid extraction; bioactive compounds obtained from natural sources for pharmaceutical, food, and cosmetic applications; biomass exploitation potential
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Tea, a globally cherished beverage, owes much of its sensory appeal to its diverse aroma-active compounds, which play a crucial role in defining quality, preference, and sensory experience. This Special Issue of Beverages will explore the diverse and complex world of aroma-active compounds in teas, covering aspects such as their chemical composition, biosynthesis, sensory impact, and analytical techniques.
Key topics include (but are not limited to) the following:
- The identification and quantification of key volatile compounds in different tea varieties (green, black, oolong, white, and herbal teas);
- The influence of cultivation on the development of volatile compounds;
- The influence of processing methods (fermentation, drying, or roasting) on aroma formation;
- Analytical techniques (such as GC-MS, GC-O, and sensory analysis) used for studying tea volatiles;
- The role of precursors, enzymes, and microbial interactions in aroma development;
- Effects of storage, aging, and environmental factors on tea aroma stability;
- Consumer perception and cultural appreciation of tea aroma.
For this Special Issue, we welcome original research, reviews, and case studies that enhance our understanding of the chemistry and sensory science behind tea aroma. Contributions from multidisciplinary fields, such as food chemistry, sensory analysis, and plant sciences are also highly encouraged. By offering a comprehensive view of tea's aromatic essence, this Special Issue will deepen our understanding of tea aroma and foster innovation in the production and enjoyment of teas worldwide.
Dr. Maria João Cebola
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Beverages is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 1600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- tea aroma
- aroma-active compounds
- volatile compounds
- processing method
- biosynthesis of aroma compounds
- aging and storage effects
- consumer perception of tea aroma
- flavor chemistry
- analytical techniques
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