Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea
Tea aroma plays an important role in its quality and preference. A fully analysis of tea aroma characteristics will help guide tea processing and further improve its quality. Extracting and identifying volatile compounds in different types of tea are critical steps to analyze its aroma characteristi...
| Main Authors: | , |
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| Format: | Article |
| Language: | zho |
| Published: |
The editorial department of Science and Technology of Food Industry
2022-08-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080311 |
| _version_ | 1811307794715901952 |
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| author | Xin SHU Yanxiang GAO |
| author_facet | Xin SHU Yanxiang GAO |
| author_sort | Xin SHU |
| collection | DOAJ |
| description | Tea aroma plays an important role in its quality and preference. A fully analysis of tea aroma characteristics will help guide tea processing and further improve its quality. Extracting and identifying volatile compounds in different types of tea are critical steps to analyze its aroma characteristics. To this end, this paper mainly introduce the commonly used extraction methods for tea volatile compounds, the analytical methods of key aroma substances are summarized, and the aroma characteristics of six major tea categories are also overviewed based on research progress domestic and abroad, aiming to provide a theoretical basis for the in-depth study of tea aroma. |
| first_indexed | 2024-04-13T09:10:40Z |
| format | Article |
| id | doaj.art-0395d5ba7d1747408a65a505287093f3 |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:10:40Z |
| publishDate | 2022-08-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-0395d5ba7d1747408a65a505287093f32022-12-22T02:52:52ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-08-01431546948010.13386/j.issn1002-0306.20210803112021080311-15Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in TeaXin SHU0Yanxiang GAO1Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaKey Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaTea aroma plays an important role in its quality and preference. A fully analysis of tea aroma characteristics will help guide tea processing and further improve its quality. Extracting and identifying volatile compounds in different types of tea are critical steps to analyze its aroma characteristics. To this end, this paper mainly introduce the commonly used extraction methods for tea volatile compounds, the analytical methods of key aroma substances are summarized, and the aroma characteristics of six major tea categories are also overviewed based on research progress domestic and abroad, aiming to provide a theoretical basis for the in-depth study of tea aroma.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080311teavolatile compoundsextractionanalytical methodsaroma characteristics |
| spellingShingle | Xin SHU Yanxiang GAO Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea Shipin gongye ke-ji tea volatile compounds extraction analytical methods aroma characteristics |
| title | Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea |
| title_full | Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea |
| title_fullStr | Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea |
| title_full_unstemmed | Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea |
| title_short | Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea |
| title_sort | research progress on extraction of volatile compounds and analysis of aroma characteristics in tea |
| topic | tea volatile compounds extraction analytical methods aroma characteristics |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021080311 |
| work_keys_str_mv | AT xinshu researchprogressonextractionofvolatilecompoundsandanalysisofaromacharacteristicsintea AT yanxianggao researchprogressonextractionofvolatilecompoundsandanalysisofaromacharacteristicsintea |