Tea Chemistry, Flavor, and Aroma: Mechanisms, Sensory Attributes, and Processing Optimization
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 5 June 2026 | Viewed by 20
Special Issue Editor
Interests: intelligently processed black tea; strip/needle green tea; microbial fermentation; maillard products; pigment derivates
Special Issue Information
Dear Colleagues,
Tea (Camellia sinensis) is one of the most consumed beverages globally, cherished for its vast spectrum of complex flavors and aromas. The sensory profile of tea is the result of an intricate interplay between the chemical composition of the fresh leaf and the profound biochemical transformations that occur during processing. Understanding the mechanisms that govern the formation of key flavor and aroma compounds is essential for quality control and innovation within the tea industry.
This Special Issue invites submissions of original research and review articles that explore the chemistry behind tea's sensory attributes. We welcome submissions focusing on the identification and quantification of a wide range of flavor molecules, from small volatile and non-volatile compounds—such as polyphenols, amino acids, monosaccharides, and carotenoids—to larger macromolecules like flavor peptides, proteins, and polysaccharides, which collectively define the characteristic taste and aroma profiles of different tea types. Of particular interest are studies that connect instrumental analysis with sensory evaluation, elucidating the specific contributions of individual compounds to perceived qualities like astringency, bitterness, umami, sweetness, and floral or fruity notes.
Furthermore, this Special Issue will highlight the critical role of processing in shaping the final chemical landscape of tea. We encourage the submission of manuscripts that explore the optimization of processing steps—including withering, fixation, rolling, oxidation, and drying—to enhance desirable sensory characteristics. Research on novel processing technologies, the influence of terroir and cultivar on flavor precursors, and the application of metabolomics or other advanced analytical techniques to unravel the complexities of tea chemistry are also highly welcome. This Special Issue aims to advance our collective understanding of tea science, from the leaf to the cup, providing a valuable resource for researchers and industry professionals alike.
Dr. Jiang Shi
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. Foods 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 2900 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 chemistry
- tea quality
- tea processing optimization
- flavor compounds
- aroma profile
- sensory evaluation
- bioactive compound
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