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 …

Tea cultivar is crucial for oolong tea aroma quality. However, the aroma characteristics of
oolong tea made from different cultivars have rarely been studied. The aroma profiles of …

Aroma types of green teas associate with their commercial prices and consumer
acceptance, mainly including floral-like (HX), chestnut-like (LX), and fresh (QX) aromas …

Wuyi rock tea (WRT), is one kind of oolong tea and widely appreciated for its typical 'rock
flavor'. The odor characteristics of WRT during processing were comprehensive investigated …

To investigate the key aroma compounds in Laoshan green teas (Huangshan (S1),
Changling (S2), and Fangling (S3)), gas chromatography-mass spectrometry-olfactometry …

Some black teas demand high market prices. Black tea samples (306) collected from 10
geographic origins, including China (Guxi, Likou, Jinzipai, Guichi, Dongzhi, Changning …

Non-volatile metabolites significantly influence the color, taste, and aromatic qualities of
green tea. However, the evolutionary trajectories of non-volatile metabolites, and their …

Tea aroma is determined by the nature of the plant, the production processes, and many
other factors influencing its formation and release. The objective of this study was to …

Withering is a key process that affects the aroma of Keemun black tea (KBT). In this study,
the aroma composition of KBT through natural withering, sun withering, and warm-air …