Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma

Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma

Volatile organic compounds (VOCs) are important for teas’ quality and act as a critical evaluative criterion in teas. The distinctive aromatic profile of tea not only facilitates tea classification but also has potential applications in aroma-driven product innovation. In this review, we summarized...

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Bibliographic Details
Main Authors: Qin Zeng, Huifeng Wang, Jiaojiao Tuo, Yumeng Ding, Hongli Cao, Chuan Yue
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Series:Foods
Subjects:
tea aroma
tea classification
VOCs identification
VOCs extraction and analysis
aroma applications
Online Access:https://www.mdpi.com/2304-8158/14/15/2574
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