title: Recent Advances in Volatiles of Teas.
abstract: Volatile compounds are important components of tea aroma, a key attribute of sensory quality. The present review examines the formation of aromatic volatiles of various kinds of teas and factors influencing the formation of tea volatiles, including tea cultivar, growing environment and agronomic practices, processing method and storage of tea. The determination of tea volatiles and the relationship of active-aroma volatiles with the sensory qualities of tea are also discussed in the present paper.
authors.affiliation: Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China. xqzheng@zju.edu.cn.
authors.forename: Xin-Qiang
authors.initials: XQ
authors.lastname: Zheng
authors.affiliation: Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China. qsli@zju.edu.cn.
authors.forename: Qing-Sheng
authors.initials: QS
authors.lastname: Li
authors.affiliation: Guizhou Tea and Tea Products Quality Supervision and Inspection Center, Zunyi 563100, China. gzzyzj_2009@vip.sina.com.
authors.forename: Li-Ping
authors.initials: LP
authors.lastname: Xiang
authors.affiliation: Tea Research Institute, Zhejiang University, # 866 Yuhangtang Road, Hangzhou 310058, China. yrliang@zju.edu.cn.
authors.forename: Yue-Rong
authors.initials: YR
authors.lastname: Liang
mesh_terms: D028241:Camellia sinensis / Q000737:chemistry; D004777:Environment; D015394:Molecular Structure; D010084:Oxidation-Reduction; D010936:Plant Extracts / Q000737:chemistry; D013649:Taste; D013662:Tea / Q000737:chemistry* / Q000592:standards; D055549:Volatile Organic Compounds / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D013662:Tea; D055549:Volatile Organic Compounds
keywords: Camellia sinensis; aroma; black tea; green tea; oolong tea; sensory quality; white tea