Production, Quality, Flavor Characteristics and Health Benefits of Tea
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Plant Foods".
Deadline for manuscript submissions: 30 November 2024 | Viewed by 101
Special Issue Editor
Special Issue Information
Dear Colleagues,
Tea is popular all over the world 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 is classified into six broad categories. Given the complexity of the processing technology of tea, it is particularly important to do a good job in 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 health benefits necessitate enhancement.
Thus, this Special Issue will concentrate on pioneering areas like non-destructive monitoring strategies for quality control, exploration of characteristic flavor constituents and the influence of processing technology on their formation, the inherent correlation between flavor components and tea quality, and the potential health benefits of tea. The results are anticipated to provide robust scientific backing for enhancing tea processing, elevating tea quality, and augmenting the nutritional value of tea.
Dr. Yanqin Yang
Guest Editor
Manuscript Submission Information
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Keywords
- tea
- processing technology
- quality control
- non-destructive testing technology
- flavor
- aroma
- health benefits
