Characterization of the Volatile Sensometabolome of High-quality Green Teas and Studies on Changes in Tea Leaves Induced by the Manufacturing Process

Beschreibung

The aroma is a major driver for the acceptance of green tea beverages influencing both the quality and the market value of the tea variety. By application of the Sensomics approach the key aroma compounds in freshly prepared beverages of high-quality green teas (pan-fired, steamed, and roasted) were identified and differences in the overall aroma profiles were elucidated on a molecular basis. Quantitative measurements of selected aroma compounds in fresh and processed tea leaves revealed significant changes in odor activities of single components induced by withering and pan-firing, two important processing steps in Chinese green tea manufacturing.

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Mario Flaig

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green tea aroma Sensomics

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