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Journal of Tea Science ›› 2021, Vol. 41 ›› Issue (3): 285-301.doi: 10.13305/j.cnki.jts.2021.03.001

• Review •     Next Articles

Research Progress on the Volatile Compounds of Premium Roasted Green Tea

SHI Yali1,2, ZHU Yin1, MA Wanjun1,2, YANG Gaozhong1,2, WANG Mengqi3, SHI Jiang1, PENG Qunhua1, LIN Zhi1,*, LYU Haipeng1,*   

  1. 1. Key Lab of Tea Biology and Resources Utilization, Ministry of Agriculture, Tea Research Institute, Chinese of Agricultural Academy Sciences, Hangzhou 310008, China;
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China;
    3. Rizhao Tea Science Research Institute, Rizhao 276800, China
  • Received:2021-02-05 Revised:2021-03-17 Online:2021-06-15 Published:2021-06-15

Abstract: Aroma is one of the key indicators to evaluate tea quality, and aroma quality is formed by the complex interactions between different volatile compounds. Premium roasted green teas generally have characteristics of excellent flavor quality, and are the most typical and representative Chinese green tea. In recent years, studies on their volatile compounds had increased gradually and made good progress. However, there were very few systematic explanations on the composition characteristics in aroma compounds of diverse high-quality roasted green teas. Therefore, the present study summarized the research progression in volatile compounds of premium roasted green teas in recent twenty years, enumerated the aroma compounds, illuminated the common compounds, and further discussed the key aroma compounds. These results will provide scientific evidence for the flavor evaluation and aroma quality control for the premium roasted green tea.

Key words: roasted green tea, aroma, key aroma compounds, aroma type, research progress

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