e-journal

Tea aroma formation

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Besides water, tea is one of the most popular beverages around the world. The chemical ingredients and biological activities of tea have beensummarized recently. The current review summarizes tea aroma compounds and their formation in green, black, and oolong tea. The flavor of teacan be divided into two categories: taste (non-volatile compounds) and aroma (volatile compounds). All of these aroma molecules are generatedfrom carotenoids, lipids, glycosides, etc. precursors, and also from Maillard reaction. In the current review, we focus on the formation mechanismof main aromas during the tea manufacturing process.

Keywords: Tea; Aroma; Formation; Volatile; Taste1

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science and Human Wellness

No. Panggil

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Penerbit

: Beijing Academy of Food Sciences., 2015

Deskripsi Fisik

Food Science and Human Wellness 4 (2015) 9–27

Bahasa

English

ISBN/ISSN

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Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

Food And Health

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

Lampiran Berkas

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