Description of key aroma components of green tea and the influence of processing

Abstract

The aroma types of green tea can be classified as clean, chestnut-like, floral, and others. The concentration of various aroma compounds and the OAV determine the aroma emitted by green tea. Most of the aroma components in tea are formed through four chemical pathways: carotenoids as precursors, lipids as precursors, glycosides as precursors, and the Maillard reaction pathway. The manufacturing process of green tea usually involves spreading, fixation, rolling, and drying. Most of the changes in aroma composition occur during this process. Fixation is a crucial step, and the type of green tea obtained will vary depending on the fixation method used. Variations in processing methods and technological parameters can lead to changes in the major aromatic components. In recent years, research on the aroma components of green tea has gradually increased, but there has not been sufficient systematic elaboration on the changes that occur during its processing. In this paper, the key aroma components in various types of green tea were reviewed, and it summarizes the impact of technology on the aroma components in green tea. This provides a theoretical reference for subsequent research on the characteristics flavoring compositions in tea.