A critical review of key odorants in green tea: Identification and biochemical formation pathway

Peng Yin,Ya-Shuai Kong,Pan-Pan Liu,Jing-Jing Wang,Yao Zhu,Guang-Ming Wang,Mu-Fang Sun,Yi Chen,Gui-Yi Guo,Zhong-Hua Liu

Trends in Food Science & Technology（2022）

引用 27|浏览17

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摘要

•The volatile compounds contributing to green tea aroma were reviewed.•Key odorants identified by odor activity value and flavor dilution factor were summarized.•Proposed biochemical formation pathways of key odorants were discussed.•Key odorants are formed during green tea processing.

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关键词

Green tea,Odor activity value,Flavor dilution factor,Key odorants,Biochemical pathway

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