Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea

SHU Xin; GAO Yanxiang

doi:10.13386/j.issn1002-0306.2021080311

Volume 43 Issue 15

Jul. 2022

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Science and Technology of Food Industry > 2022 > 43(15): 469-480. > DOI: 10.13386/j.issn1002-0306.2021080311

SHU Xin, GAO Yanxiang. Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea[J]. Science and Technology of Food Industry, 2022, 43(15): 469−480. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021080311.

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Research Progress on Extraction of Volatile Compounds and Analysis of Aroma Characteristics in Tea

SHU Xin,
GAO Yanxiang^,

Key Laboratory of Healthy Beverages, China National Light Industry, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

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Received Date: August 26, 2021
Available Online: May 23, 2022

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Abstract

Abstract

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.
- tea,
- volatile compounds,
- extraction,
- analytical methods,
- aroma characteristics

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References (118)

References

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