Characterization of the Volatile Sensometabolome of High-quality Green Teas and Studies on Changes in Tea Leaves Induced by the Manufacturing Process von Mario Flaig | ISBN 9783843941358

Characterization of the Volatile Sensometabolome of High-quality Green Teas and Studies on Changes in Tea Leaves Induced by the Manufacturing Process

von Mario Flaig
Buchcover Characterization of the Volatile Sensometabolome of High-quality Green Teas and Studies on Changes in Tea Leaves Induced by the Manufacturing Process | Mario Flaig | EAN 9783843941358 | ISBN 3-8439-4135-1 | ISBN 978-3-8439-4135-8

Characterization of the Volatile Sensometabolome of High-quality Green Teas and Studies on Changes in Tea Leaves Induced by the Manufacturing Process

von Mario Flaig
The aroma is a major driver for the acceptance of green tea beverages influencing both the quality and the market value of the tea variety. By application of the Sensomics approach the key aroma compounds in freshly prepared beverages of high-quality green teas (pan-fired, steamed, and roasted) were identified and differences in the overall aroma profiles were elucidated on a molecular basis. Quantitative measurements of selected aroma compounds in fresh and processed tea leaves revealed significant changes in odor activities of single components induced by withering and pan-firing, two important processing steps in Chinese green tea manufacturing.