Volatile Organic Compounds in Teas: Identification, Extraction, Analysis, and Application of Tea Aroma
Qin Zeng, Huifeng Wang, Jiaojiao Tuo, Yumeng Ding, Hongli Cao, Chuan Yue
Abstract
Volatile organic compounds (VOCs) are important for teas' quality and act as a critical evaluative criterion in teas. The distinctive aromatic profile of tea not only facilitates tea classification but also has potential applications in aroma-driven product innovation. In this review, we summarized the tea aroma from tea classification, VOCs extraction methodologies, and VOCs detection techniques. Moreover, the potential utilization of tea aroma in the future, such as applications in essential oil refinement, food flavor enhancement, and functional fragrance for personal health care, was proposed. Our review will provide a solid foundation for further investigations in tea aroma and offer significant insights into the development and application of tea fragrance.