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Original Articles

VIII. Flavor of tea

Pages 477-525 | Published online: 03 Nov 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (6)

Chen Wang, Shidong Lv, Jianxin Wang, Xueli Qiu, Yuanshuang Wu & Qingxiong Meng. (2017) Processing technologies affect the aroma but not the taste of teas: A study of Yunnan Biluochun, Jiangsu Biluochun, and other regular green teas. International Journal of Food Properties 20:6, pages 1404-1421.
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Atsushi Takahashi, Tatsuro Watanabe, Takashi Fujita, Toshio Hasegawa, Michio Saito & Masami Suganuma. (2014) Green tea aroma fraction reduces β-amyloid peptide-induced toxicity in Caenorhabditis elegans transfected with human β-amyloid minigene. Bioscience, Biotechnology, and Biochemistry 78:7, pages 1206-1211.
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Quan V. Vuong, Costas E. Stathopoulos, Minh H. Nguyen, John B. Golding & Paul D. Roach. (2011) Isolation of Green Tea Catechins and Their Utilization in the Food Industry. Food Reviews International 27:3, pages 227-247.
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Jeong-Yong CHO, Masaharu MIZUTANI, Bun-ichi SHIMIZU, Tomomi KINOSHITA, Miharu OGURA, Kazuhiko TOKORO, Mu-Lien LIN & Kanzo SAKATA. (2007) Chemical Profiling and Gene Expression Profiling during the Manufacturing Process of Taiwan Oolong Tea “Oriental Beauty”. Bioscience, Biotechnology, and Biochemistry 71:6, pages 1476-1486.
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Seung-Jin MA, Masaharu MIZUTANI, Jun HIRATAKE, Kentaro HAYASHI, Kensuke YAGI, Naoharu WATANABE & Kanzo SAKATA. (2001) Substrate Specificity of β-Primeverosidase, A Key Enzyme in Aroma Formation during Oolong Tea and Black Tea Manufacturing. Bioscience, Biotechnology, and Biochemistry 65:12, pages 2719-2729.
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Wenfei GUO, Noriko SASAKI, Mitsunari FUKUDA, Akihito YAGI, Naoharu WATANABE & Kanzo SAKATA. (1998) Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita). Bioscience, Biotechnology, and Biochemistry 62:10, pages 2052-2054.
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Articles from other publishers (36)

Tanvir Hossain, Shohag Chandra Das, Md Akhtarujjaman, Mohammad Abbas Uddin & Sultana Bedoura. (2023) Eco-friendly dyeing of cotton fabric using used tea bag extracts: A comprehensive study on pH, fabric cationisation, and computational analysis. Current Research in Green and Sustainable Chemistry, pages 100387.
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Deepesh ParasharAjay Kumar MeenaManoj Sharma. (2023) Flavonoids - A Review on Natural Antioxidants. Research Journal of Pharmacy and Technology, pages 4952-4958.
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Yanping Lin, Ying Wang, Yibiao Huang, Huanlu Song & Ping Yang. (2023) Aroma Identification and Classification in 18 Kinds of Teas (Camellia sinensis) by Sensory Evaluation, HS-SPME-GC-IMS/GC × GC-MS, and Chemometrics. Foods 12:13, pages 2433.
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Ping Yang, Haili Wang, Qingqing Cao, Huanlu Song, Yongquan Xu & Yanping Lin. (2023) Aroma-active compounds related to Maillard reaction during roasting in Wuyi Rock tea. Journal of Food Composition and Analysis 115, pages 104954.
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M G Campo & G M Corral. (2022) Structural, dynamic, and hydration properties of quercetin and its aggregates in solution. Journal of Physics: Condensed Matter 34:29, pages 294001.
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Dongjoo Kim & Yu Wang. (2022) Health‐beneficial aroma and taste compounds in a newly developed kombucha using a Huanglongbing‐tolerant mandarin hybrid. Journal of Food Science 87:6, pages 2595-2615.
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Ping Yang, Mingguang Yu, Huanlu Song, Yongquan Xu, Yanping Lin & Michael Granvogl. (2021) Characterization of Key Aroma-Active Compounds in Rough and Moderate Fire Rougui Wuyi Rock Tea ( Camellia sinensis ) by Sensory-Directed Flavor Analysis and Elucidation of the Influences of Roasting on Aroma . Journal of Agricultural and Food Chemistry 70:1, pages 267-278.
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Ping Yang, Huanlu Song, Yanping Lin, Tianyang Guo, Lijin Wang, Michael Granvogl & Yongquan Xu. (2021) Differences of characteristic aroma compounds in Rougui tea leaves with different roasting temperatures analyzed by switchable GC-O-MS and GC × GC-O-MS and sensory evaluation . Food & Function 12:11, pages 4797-4807.
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Jing Zhang, Joshua Van Mullem, Disney Ribeiro Dias & Rosane Freitas Schwan. (2021) The chemistry and sensory characteristics of new herbal tea‐based kombuchas. Journal of Food Science 86:3, pages 740-748.
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Lanting Zeng, Xiaochen Zhou, Xinguo Su & Ziyin Yang. (2020) Chinese oolong tea: An aromatic beverage produced under multiple stresses. Trends in Food Science & Technology 106, pages 242-253.
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Fatemeh Ferdosian, Mehdi Ebadi, Ramin Z. Mehrabian, Maziar A. Golsefidi & Ali V. Moradi. (2019) Application of Electrochemical Techniques for Determining and Extracting Natural Product (EgCg) by the Synthesized Conductive Polymer Electrode (Ppy/Pan/rGO) Impregnated with Nano-Particles of TiO2. Scientific Reports 9:1.
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Ponnusamy Ponmurugan, Shivaji Kavitha, Mani Suganya & Balasubramanian Mythili Gnanamangai. 2018. Tea - Chemistry and Pharmacology [Working Title]. Tea - Chemistry and Pharmacology [Working Title].
Tunyaluk Bouphun, Xu Wei, Wu Dan, Renliang Zhao & Zhu Qi. (2018) Dynamic Changes in Chemical Constituents during Processing of Miang (Thai Fermented Tea Leaf) in Various Degree of Tea leaf Maturity. ETP International Journal of Food Engineering, pages 178-185.
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Toshio Hasegawa, Yuka Hayakawa, Piyaporn Chueamchaitrakun, Atsushi Takahashi, Kenta Nakajima & Takashi Fujihara. (2017) The Aroma Profiles of Thai Green Teas Derived from Two Varieties, Chinese and Assam. Natural Product Communications 12:8, pages 1934578X1701200.
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Yaling Guo & Lingling Lai. (2016) Analysis on Quality Indicators of Taste and Infusion Color and Discrimination of Famous and Superior Green Tea with Different Appearances in Fujian Province, PR China. Journal of Food Processing and Preservation 40:5, pages 1084-1092.
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Toshio Hasegawa, Yuta Shimada, Hiroki Saito, Takashi Fujihara, Kenji Haraguchi, Atsushi Takahashi & Kenta Nakajima. (2016) Characteristic Aroma Features of Tencha and Sencha Green Tea Leaves Manufactured by Different Processes. Natural Product Communications 11:8, pages 1934578X1601100.
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Ershad Sheibani, Susan E. Duncan, David D. Kuhn, Andrea M. Dietrich & Sean F. O'Keefe. (2016) SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea. Journal of Food Science 81:2, pages C348-C358.
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Simon O. Ochanda, John K. Wanyoko & Henrik K. Ruto. (2015) Effect of Spices on Consumer Acceptability of Purple Tea (<i>Camellia sinensis</i>). Food and Nutrition Sciences 06:08, pages 703-711.
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Pravin Vasantrao Gadkari & Manohar Balaraman. (2015) Catechins: Sources, extraction and encapsulation: A review. Food and Bioproducts Processing 93, pages 122-138.
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Wahyu Supartono, Anggoro Cahyo Sukartiko, Henry Yuliando & Novita Erma Kristanti. (2015) Possibility of Some Indigenous Spices as Flavor Agent of Green Tea. Agriculture and Agricultural Science Procedia 3, pages 62-66.
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Amanda Kowalsick, Nicole Kfoury, Albert RobbatJrJr, Selena Ahmed, Colin Orians, Timothy Griffin, Sean B. Cash & John Richard Stepp. (2014) Metabolite profiling of Camellia sinensis by automated sequential, multidimensional gas chromatography/mass spectrometry reveals strong monsoon effects on tea constituents. Journal of Chromatography A 1370, pages 230-239.
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S.P.J. Namal Senanayake. (2013) Green tea extract: Chemistry, antioxidant properties and food applications – A review. Journal of Functional Foods 5:4, pages 1529-1541.
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K. Sowndhararajan, S. Marimuthu & S. Manian. (2013) Integrated control of blister blight disease in tea using the biocontrol agent Ochrobactrum anthropi strain BMO-111 with chemical fungicides . Journal of Applied Microbiology 114:5, pages 1491-1499.
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Kaikai Li, Xianggang Shi, Xiaorong Yang, Yuanyuan Wang, Chuangxing Ye & Zhongyi Yang. (2012) Antioxidative activities and the chemical constituents of two Chinese teas, Camellia kucha and C. ptilophylla . International Journal of Food Science & Technology 47:5, pages 1063-1071.
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Bornali Gohain, Sangeeta Borchetia, Priyadarshini Bhorali, Niraj Agarwal, L. P. Bhuyan, A. Rahman, K. Sakata, M. Mizutani, B. Shimizu, G. Gurusubramaniam, R. Ravindranath, M. C. Kalita, M. Hazarika & Sudripta Das. (2012) Understanding Darjeeling tea flavour on a molecular basis. Plant Molecular Biology 78:6, pages 577-597.
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B. A. Goodman, J. Ferreira Severino & K. F. Pirker. (2012) Reactions of green and black teas with Cu( ii ) . Food Funct. 3:4, pages 399-409.
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Kunbo Wang, Fang Liu, Zhonghua Liu, Jianan Huang, Zhongxi Xu, Yinhua Li, Jinhua Chen, Yushun Gong & Xinghe Yang. (2011) Comparison of catechins and volatile compounds among different types of tea using high performance liquid chromatograph and gas chromatograph mass spectrometer. International Journal of Food Science & Technology 46:7, pages 1406-1412.
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Quan V. Vuong, John B. Golding, Minh Nguyen & Paul D. Roach. (2010) Extraction and isolation of catechins from tea. Journal of Separation Science 33:21, pages 3415-3428.
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Kunbo Wang, Fang Liu, Zhonghua Liu, Jianan Huang, Zhongxi Xu, Yinhua Li, Jinhua Chen, Yushun Gong & Xinghe Yang. (2010) Analysis of chemical components in oolong tea in relation to perceived quality. International Journal of Food Science & Technology 45:5, pages 913-920.
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Kunbo Wang & Jianyun Ruan. (2009) Analysis of chemical components in green tea in relation with perceived quality, a case study with Longjing teas. International Journal of Food Science & Technology 44:12, pages 2476-2484.
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A. Borthakur, R. K. Dutta, S. Borchetia & Sudripta Das. 2007. Biotechnology and Sustainable Agriculture 2006 and Beyond. Biotechnology and Sustainable Agriculture 2006 and Beyond 235 258 .
Kenji KUMAZAWA. (2006) Flavor Chemistry of Tea and Coffee Drinks. Food Science and Technology Research 12:2, pages 71-84.
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Gary Reineccius. 2005. Flavor Chemistry and Technology, Second Edition. Flavor Chemistry and Technology, Second Edition 203 259 .
Kanzo Sakata, Naoharu Watanabe & Taiichi Usui. 2004. Food for Health in the Pacific Rim. Food for Health in the Pacific Rim 93 105 .
C. Dufresne & E. Farnworth. (2000) Tea, Kombucha, and health: a review. Food Research International 33:6, pages 409-421.
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M. Kawakami. 1997. Plant Volatile Analysis. Plant Volatile Analysis 211 229 .

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