Tea Chemistry: Flavor and Health

Dear Colleagues,

Tea is one of the most popular beverages in the world. The chemical composition of tea informs its bioactive and sensory properties; among the chemical components, polyphenols are particularly influential. So far, more than 1500 non-volatile chemicals and 700 volatile chemicals have been identified from tea leaves and their products. The quality of tea is also closely related to its chemical composition. A very small quantity of volatile substances can determine the flavor and characteristics of a tea. Therefore, the chemical research of tea has always led the research of tea quality, processing, deep processing, and product development. At present, black tea is the most consumed tea in the world, but green tea is the dominant tea consumed in China and other Asian countries. The chemical composition of these different tea types is different regarding structure and content. Some of tea’s chemical constituents are derived from the tea plant, but most of its unique chemicals are formed during its processing. These processes can be briefly classified as reactions under hot and humid conditions, enzymatic oxidation, microbial post-fermentation, etc. Some unique tea compounds discovered in recent years are closely related to this processing. The purpose of this Special Issue is to collect the latest research progress in tea chemistry, including analytical chemistry, metabolomics, natural organic chemistry, aroma chemistry, flavor chemistry and related health benefits.

Prof. Dr. Liang Zhang
Guest Editor

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• flavor chemistry
• analytical chemistry
• organic chemistry
• polyphenol oxidation
• taste chemistry
• tea processing
• tea fermentation
• tea post-fermentation