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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| Format: | Article |
| Language: | English |
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MDPI AG
2025-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/15/2574 |
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| author | Qin Zeng Huifeng Wang Jiaojiao Tuo Yumeng Ding Hongli Cao Chuan Yue |
| author_facet | Qin Zeng Huifeng Wang Jiaojiao Tuo Yumeng Ding Hongli Cao Chuan Yue |
| author_sort | Qin Zeng |
| collection | DOAJ |
| description | 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 the tea aroma from tea classification, VOCs extraction methodologies, and VOCs detection techniques. Moreover, the potential utilization of tea aroma in the future, such as applications in essential oil refinement, food flavor enhancement, and functional fragrance for personal health care, was proposed. Our review will provide a solid foundation for further investigations in tea aroma and offer significant insights into the development and application of tea fragrance. |
| format | Article |
| id | doaj-art-e7fb8431291d4538ad0c1c009ae9e7e1 |
| institution | Kabale University |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e7fb8431291d4538ad0c1c009ae9e7e12025-08-20T04:00:50ZengMDPI AGFoods2304-81582025-07-011415257410.3390/foods14152574Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea AromaQin Zeng0Huifeng Wang1Jiaojiao Tuo2Yumeng Ding3Hongli Cao4Chuan Yue5Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, ChinaIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, ChinaIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, ChinaIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, ChinaIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, ChinaIntegrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City, College of Food Science, Southwest University, Chongqing 400715, ChinaVolatile 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 the tea aroma from tea classification, VOCs extraction methodologies, and VOCs detection techniques. Moreover, the potential utilization of tea aroma in the future, such as applications in essential oil refinement, food flavor enhancement, and functional fragrance for personal health care, was proposed. Our review will provide a solid foundation for further investigations in tea aroma and offer significant insights into the development and application of tea fragrance.https://www.mdpi.com/2304-8158/14/15/2574tea aromatea classificationVOCs identificationVOCs extraction and analysisaroma applications |
| spellingShingle | Qin Zeng Huifeng Wang Jiaojiao Tuo Yumeng Ding Hongli Cao Chuan Yue Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma Foods tea aroma tea classification VOCs identification VOCs extraction and analysis aroma applications |
| title | Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma |
| title_full | Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma |
| title_fullStr | Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma |
| title_full_unstemmed | Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma |
| title_short | Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma |
| title_sort | volatile organic compounds in teas identification extraction analysis and application of tea aroma |
| topic | tea aroma tea classification VOCs identification VOCs extraction and analysis aroma applications |
| url | https://www.mdpi.com/2304-8158/14/15/2574 |
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