Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …

Background Green tea, which is non-fermented, has the longest production history in China
and the rest of the world. Due to the unique processing techniques, green tea has the lowest …

Over-fired drying, a crucial process in the production of Lu'an Guapian (LAGP) tea, greatly
enriches the tea's aroma. In this study, the aroma compounds of LAGP tea processed …

With the development of metabolomics analytical techniques, relevant studies have
increased in recent decades. The procedures of metabolomics analysis mainly include …

Wuyi rock tea (WRT) is famous for its long history and unique characteristic of floral, fruity
and nutty flavors. This study investigated the aroma characteristics of WRTs prepared from …

Volatile organic compounds (VOCs) of walnut oil (WO) samples obtained from 5 ripening
stages were analyzed by headspace-gas chromatography-ion mobility spectrometry (HS-GC …

An optimized yellowing process for yellow tea (YT) was recently developed. The study found
that the optimized yellowing process caused a significant increase in sweet and floral …

Cordyceps militaris (C. militaris) has been approved and widely used in healthy food. The
present study aimed to improve the flavor of summer Keemun black tea (KBT) using C …

Aroma is one of the most outstanding quality characteristics of Qingzhuan tea (QZT), but its
formation is still unclear. Thus, the volatile organic compounds (VOCs) during the whole …

Longjing tea is renowned for its fresh aroma and high value. However, during storage, the
emergence of an off-flavor known as “stale odor” can significantly impact the flavor quality …