Metabolite formation is a biochemical and physiological feature of plants developed as an
environmental response during the evolutionary process. These metabolites help defend …

Background Tea has been a popular beverage for millennia because of its health benefits
and high-quality flavor and aroma. Oolong tea is a famous Chinese tea known for its elegant …

Aroma extract dilution analysis was performed on volatile fractions extracted from a freshly
prepared Dahongpao (DHP) tea infusion using solvent-assisted flavor evaporation, yielding …

The present study aimed to systematically investigate black tea aroma formation during the
fermentation period. In total, 158 volatile compounds were identified. Of these, most amino …

Rougui Wuyi rock tea (WRT) with the premium aroma is a subcategory of oolong tea.
Roasting is a unique process that provides a comprehensive aroma to WRT. The key aroma …

Dianhong tea (DHT) is popular for its pleasant caramel-like aroma. In this study, the aroma
profile of high-grade DHT have been studied using gas chromatography-mass spectrometry …

This study aims to investigate the influence of different harvesting seasons on the aroma of
black tea and the trend in the tea aroma variation. A total of 68 volatile substances was …

The formation of and dynamic changes in aroma during white tea processing have not
previously been systematically investigated. In this study, advanced comprehensive two …

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

Volatile compounds are important components of tea aroma, a key attribute of sensory
quality. The present review examines the formation of aromatic volatiles of various kinds of …