Comprehensive Reviews in Food Science and Food Safety,
Journal Year:
2022,
Volume and Issue:
21(5), P. 3867 - 3909
Published: July 9, 2022
Abstract
Tea
is
among
the
most
consumed
nonalcoholic
beverages
worldwide.
Understanding
tea
flavor,
in
terms
of
both
sensory
aspects
and
chemical
properties,
essential
for
manufacturers
consumers
to
maintain
high
quality
products
correctly
distinguish
acceptable
or
unacceptable
products.
This
article
gives
a
comprehensive
review
on
aroma
off‐flavor
characteristics
associated
with
184
odorants.
Although
many
efforts
have
been
made
toward
characterization
flavor
compounds
different
types
tea,
modern
analytical
techniques
that
affect
results
analysis
not
compared
summarized
systematically
up
now.
Thus,
overview
mainly
provides
instrumental
taste
(i.e.,
extraction
enrichment,
qualitative,
quantitative,
chemometric
approaches)
as
well
descriptive
methodologies
which
helpful
researchers.
Flavor
developments
evolved
time‐saving,
portability,
real‐time
monitoring,
visualization
are
also
prospected
get
deeper
insight
into
influences
processing
formation
changes
compounds,
especially
desired
substances
present
at
(ultra)trace
amounts
Journal of Agricultural and Food Chemistry,
Journal Year:
2018,
Volume and Issue:
67(19), P. 5423 - 5436
Published: Nov. 7, 2018
While
the
Camellia
sinensis
cultivar
and
processing
method
are
key
factors
that
affect
tea
flavor
aroma,
chemical
changes
in
nonvolatile
components
associated
with
using
a
single
of
C.
have
not
been
reported.
Fresh
leaves
from
Longjing
43
were
subjected
to
six
methods
evaluated
by
targeted
untargeted
chromatographic
procedures.
On
basis
assessment
total
catechin
content,
three
clusters
identified:
yellow–green,
oolong–white–dark,
black.
However,
principal
component
analysis
metabolome
identified
four
phenotypes:
green–yellow,
oolong,
black–white,
dark.
Differences
non-catechin
included
amino
acids
γ-aminobutyric
acid,
which
increased
white
tea,
dihydroxyphenylalanine,
valine,
betaine,
theophylline,
dark
tea.
Overall,
this
study
wide
range
chemicals
affected
commonly
used
potentially
bioactivity
various
types.
Current Biology,
Journal Year:
2024,
Volume and Issue:
34(4), P. 868 - 880.e6
Published: Feb. 1, 2024
The
flavor
profile
of
tea
is
influenced
not
only
by
different
varieties
but
also
the
surrounding
soil
environment.
Recent
studies
have
indicated
regulatory
role
microbes
residing
in
plant
roots
nutrient
uptake
and
metabolism.
However,
impact
this
mechanism
on
quality
remains
unclear.
In
study,
we
showed
that
a
consortium
isolated
from
enhanced
ammonia
facilitated
synthesis
theanine,
key
determinant
taste.
Variations
were
observed
composition
microbial
populations
colonizing
rhizosphere
across
seasons
varieties.
By
comparing
root
microorganisms
high-theanine
variety
Rougui
with
low-theanine
Maoxie,
identified
specific
group
potentially
modulate
nitrogen
metabolism,
subsequently
influencing
theanine
levels
tea.
Furthermore,
constructed
synthetic
community
(SynCom)
mirroring
microbe
population
found
roots.
Remarkably,
applying
SynCom
resulted
significant
increase
content
plants
imparted
greater
tolerance
to
deficiency
Arabidopsis.
Our
study
provides
compelling
evidence
supporting
use
as
functional
fertilizers
enhance
quality.
