Production, Quality, Flavor Characteristics and Health Benefits of Tea: 2nd Edition
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 10 November 2025 | Viewed by 62
Special Issue Editor
Interests: tea; processing techniques; aroma; flavor chemistry; quality regulation
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Following the success of the first volume of the Special Issue “Production, Quality, Flavor Characteristics and Health Benefits of Tea”, which advanced our understanding of tea processing innovations, quality control technologies, and the biochemical foundations of tea’s health properties, we are launching Volume II. The overwhelming engagement from the global scientific community underscores the timeliness and significance of this research theme. We now invite researchers to contribute original studies and critical reviews that further explore relevant topics to this Special Issue.
Tea is popular worldwide for its fascinating flavor characteristics and diverse health benefits. Processing technology plays a pivotal role in shaping the flavor characteristics and potential health benefits of tea. According to the differences in processing techniques, tea can be classified into six broad categories. Given the complexity of the processing technology of tea, it is particularly important to ensure appropriate quality control, and some innovative non-destructive testing technologies provide favorable prospects. Moreover, with the advancement and extensive application of metabolomics, proteomics, etc., the comprehension of tea chemistry and its health benefits necessitate enhancement.
Thus, this Special Issue will concentrate on pioneering areas like non-destructive monitoring strategies for quality control, the exploration of characteristic flavor constituents and the influence of processing technology on their formation, including the inherent correlation between flavor components and tea quality and the potential health benefits of tea. The results will provide robust scientific backing for enhancing tea processing, elevating tea quality and augmenting the nutritional value of tea.
Dr. Yanqin Yang
Guest Editor
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Keywords
- tea
- processing technology
- quality control
- non-destructive testing technology
- flavor
- aroma
- health benefits
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