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

Aroma and flavour represent the key components of food that improves the organoleptic
characteristics of food and enhances the acceptability of food to consumers. Commercial …

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 …

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 …

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 …

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

Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and
from two different harvesting seasons (spring, autumn), were used to investigate the effect of …

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 …

Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects
chemical composition and sensory quality. However, the effect of roasting degree on LYT …

High-performance liquid chromatography (HPLC), headspace solid-phase microextraction-
gas chromatography-mass spectrometry (HS-SPME-GC–MS) and ultra-high performance …