Sustainable Tea Processing Technology: Quality Formation, Sensory Flavor Improvement and Industrial Functional Tea Beverage Development
A Special Issue of Foods (ISSN 2304-8158) belonging to the section "Plant Foods".
Deadline for manuscript submissions: 31 January 2027 | Viewed by 109
Editors
Interests: exploration of tea flavor substances; targeted processing of tea; utilization of tea functional components
Interests: tea flavor chemistry; aroma release and utilization; processing and quality regulation
Interests: chemistry of tea processing; flavor chemistry of black tea; metabolomics; analytical chemistry; isolation and identification of natural products
Special Issue Information
Dear Colleagues,
We are pleased to announce the launch of a Special Issue titled "Sustainable Tea Processing Technology: Quality Formation, Sensory Flavor Improvement and Industrial Functional Tea Beverage Development". This Special Issue will bring together cutting-edge research that addresses the entire value chain of tea processing, ranging from raw material handling to final functional products, while emphasizing sustainability, quality enhancement, and health-oriented innovation.
The scope of this Special Issue covers a broad range of interdisciplinary topics, including, but not limited to, the following:
Metabolomics and flavoromics to elucidate dynamic changes in key flavor compounds throughout the processing chain and identify critical markers for quality regulation;
Novel physical and biological processing techniques (e.g., vibration withering, enzymatic treatments, and controlled fermentation) that enhance flavors or health functions, especially for low‑grade raw materials;
AI- and/or multi-omics-driven precision processing and quality control, which integrates machine learning with genomics, transcriptomics, proteomics, and metabolomics to enable data-driven quality control and real-time process optimization;
Green technologies for creating a low-carbon and circular economy, focusing on renewable energy adoption, waste reduction, and the valorization of processing by‑products;
Development and evaluation of functional teas and tea beverages, including, but not limited to, probiotic fermentation, bioavailability improvement, and the systematic assessment of their antioxidant, hypoglycemic, or gut microbiota-modulating effects.
Sustainable utilization of tea by‑products and non‑traditional tea resources, such as stems, summer/autumn leaves, and herbal alternatives, to expand ingredient diversity and product portfolios.
We welcome original research articles and reviews that offer novel insights or practical solutions. By showcasing innovative approaches ranging from fundamental chemistry to industrial applications, this Special Issue will drive the transformation towards a more sustainable, flavorful, and health‑oriented tea industry.
We look forward to receiving your valuable contributions.
Dr. Yan Liu
Dr. Zhihui Feng
Dr. Piaopiao Long
Dr. Jieqiong Wang
Guest Editors
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 250 words) can be sent to the Editorial Office for assessment.
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-anonymized 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 processing
- tea beverage
- quality formation
- sensory flavor
- flavoromics
- health functions
- by-product
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