Research Progress on the Volatile Compounds of Premium Roasted Green Tea

SHI Yali; ZHU Yin; MA Wanjun; YANG Gaozhong; WANG Mengqi; SHI Jiang; PENG Qunhua; LIN Zhi; LYU Haipeng

doi:10.13305/j.cnki.jts.2021.03.001

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

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Research Progress on the Volatile Compounds of Premium Roasted Green Tea

SHI Yali^1,2, ZHU Yin¹, MA Wanjun^1,2, YANG Gaozhong^1,2, WANG Mengqi³, SHI Jiang¹, PENG Qunhua¹, LIN Zhi^1,*, LYU Haipeng^1,*

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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

aroma / aroma type / key aroma compounds / research progress / roasted green tea

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SHI Yali, ZHU Yin, MA Wanjun, YANG Gaozhong, WANG Mengqi, SHI Jiang, PENG Qunhua, LIN Zhi, LYU Haipeng. Research Progress on the Volatile Compounds of Premium Roasted Green Tea[J]. Journal of Tea Science. 2021, 41(3): 285-301 https://doi.org/10.13305/j.cnki.jts.2021.03.001

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