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 …

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 characterize the key odorants of floral aroma green tea (FAGT) and reveal its dynamic
evolution during processing, the volatile metabolites in FAGT during the whole processing …

Background Plant-based meat analogues (PBMA) are promising to address the issue of
imbalance between global meat supply and demand. PBMA can contribute to an …

There is a claim that fresh tea leaves plucked in summer (FTL-S) are not suitable for green
tea processing, but there is no scientific evidence to support this claim. The aroma properties …

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 …

Aroma is one of the key factors in evaluating tea quality. However, the dominant aroma
components of black teas with different aroma characteristics are still unknown. In this study …

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 …