Description of key aroma components of green tea and the influence of processing

IF 4 2区农林科学 Q2 CHEMISTRY, APPLIED

Journal of Food Composition and Analysis Pub Date : 2025-02-17 DOI:10.1016/j.jfca.2025.107367

Jian Zhang, Congcong Zhao, Jiaxing Lv, Guo Qiu, Hongyu Tian

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引用次数: 0

Abstract

The aroma types of green tea can be classified as clean, chestnut-like, floral, and others. The concentration of various aroma compounds and the OAV determine the aroma emitted by green tea. Most of the aroma components in tea are formed through four chemical pathways: carotenoids as precursors, lipids as precursors, glycosides as precursors, and the Maillard reaction pathway. The manufacturing process of green tea usually involves spreading, fixation, rolling, and drying. Most of the changes in aroma composition occur during this process. Fixation is a crucial step, and the type of green tea obtained will vary depending on the fixation method used. Variations in processing methods and technological parameters can lead to changes in the major aromatic components. In recent years, research on the aroma components of green tea has gradually increased, but there has not been sufficient systematic elaboration on the changes that occur during its processing. In this paper, the key aroma components in various types of green tea were reviewed, and it summarizes the impact of technology on the aroma components in green tea. This provides a theoretical reference for subsequent research on the characteristics flavoring compositions in tea.

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来源期刊

Journal of Food Composition and Analysis 工程技术-食品科技

CiteScore

6.20

自引率

11.60%

发文量

601

审稿时长

53 days

期刊介绍： The Journal of Food Composition and Analysis publishes manuscripts on scientific aspects of data on the chemical composition of human foods, with particular emphasis on actual data on composition of foods; analytical methods; studies on the manipulation, storage, distribution and use of food composition data; and studies on the statistics, use and distribution of such data and data systems. The Journal''s basis is nutrient composition, with increasing emphasis on bioactive non-nutrient and anti-nutrient components. Papers must provide sufficient description of the food samples, analytical methods, quality control procedures and statistical treatments of the data to permit the end users of the food composition data to evaluate the appropriateness of such data in their projects. The Journal does not publish papers on: microbiological compounds; sensory quality; aromatics/volatiles in food and wine; essential oils; organoleptic characteristics of food; physical properties; or clinical papers and pharmacology-related papers.