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Molecules
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Tea Processing and Flavor Research
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Tea Processing and Flavor Research

A special issue of Molecules (ISSN 1420-3049). This special issue belongs to the section "Flavours and Fragrances".

Deadline for manuscript submissions: 31 December 2024 | Viewed by 6516

Special Issue Editors

Prof. Dr. Zhonghua Liu

E-Mail Website
Guest Editor
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China
Interests: theory and technology of tea processing; tea comprehensive processing; tea biochemistry; health functions of tea; development of tea functional ingredients
Prof. Dr. Liang Zhang

E-Mail Website
Guest Editor
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China
Interests: tea; chemistry; flavor; fermentation; taste; polyphenols
Special Issues, Collections and Topics in MDPI journals
Prof. Dr. Yongquan Xu

E-Mail Website
Guest Editor
Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Biology, Genetics and Breeding of Special Economic Animals and Plants, Ministry of Agriculture and Rural Affairs, 9 South Meiling Road, Hangzhou 310008, China
Interests: tea flavor chemistry; tea beverage processing and quality control
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Tea, which is made from the leaves of Camellia sinensis L., is one of the most renowned flavored and functional beverages worldwide. The processing of tea leaves usually goes through several steps, such as withering, rolling, fermentation, postfermentation, and roasting (drying). There are many types of tea in the world, which cater for the diverse tastes of different consumers. Chinese tea products are usually categorized into six types, including green tea, white tea, yellow tea, oolong tea, black tea, and dark tea. Each type of tea has its own critical process and presents unique chemical composition. These chemical components include flavan-3-ols, purine alkaloids, flavonols, phenolic acids, tannins, saponins, and volatile compounds. Unique chemical composition leads to the featuring flavor in different types of tea. Significant progress has been made in tea processing and flavor research in recent years, including innovative technologies in tea processing, new flavor chemical compounds in tea, and new strategies and innovative technologies in the quality assessment of tea. Moreover, recent advancements in instrumental techniques (such as multidimensional chromatography–mass spectrometry, gas chromatography–olfactometry, and so on), as well as developments in chemometric analysis techniques, greatly promote the study of tea flavor chemistry.

We are pleased to invite colleagues to submit original research or review articles covering all aspects of tea processing and flavor research.

Prof. Dr. Zhonghua Liu
Prof. Dr. Liang Zhang
Prof. Dr. Yongquan Xu
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Molecules is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • processing theory and technology
  • six types of tea
  • flavor chemistry
  • flavor analysis
  • aroma and flavor perception

Published Papers (3 papers)

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Editorial

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3 pages, 692 KiB  
Editorial
Tea: From Historical Documents to Modern Technology
by Liang Zhang, Yongquan Xu and Zhonghua Liu
Molecules 2023, 28(7), 2992; https://doi.org/10.3390/molecules28072992 - 27 Mar 2023
Cited by 1 | Viewed by 1729
Abstract
Tea is among the most important beverages globally. The spread of tea from the East to West has not only affected lifestyles, but also promoted the exchange of exchange between the East and West. Tea processing, which is critical for the development of [...] Read more.
Tea is among the most important beverages globally. The spread of tea from the East to West has not only affected lifestyles, but also promoted the exchange of exchange between the East and West. Tea processing, which is critical for the development of tea flavor, includes multiple steps, such as withering, deactivation, rolling, fermentation (enzymatic oxidation) and post-fermentation. With the development of mechanical processing, tea has now become widely produced, both by hand-crafting and mechanical processing. Multiple components of tea, such as tea polyphenols, theanine, tea pigments and caffeine, have also been acquired by modern separation techniques. In traditional Chinese medicine, tea has long been documented as beneficial to health. Modern medical and nutritional studies have demonstrated that tea has many health benefits, acting to lower blood lipids, blood sugars, anti-inflammation, and anti-oxidation. To some extent, the activities of tea verified by modern medicine are consistent with the recordings in traditional medicine. Interdisciplinary theories, methods and techniques will contribute bridging knowledge contained within historical documents on tea and modern technology and science. Full article
(This article belongs to the Special Issue Tea Processing and Flavor Research)

Research

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21 pages, 1759 KiB  
Article
An In Vitro Catalysis of Tea Polyphenols by Polyphenol Oxidase
by Kunyi Liu, Qiuyue Chen, Hui Luo, Ruoyu Li, Lijiao Chen, Bin Jiang, Zhengwei Liang, Teng Wang, Yan Ma and Ming Zhao
Molecules 2023, 28(4), 1722; https://doi.org/10.3390/molecules28041722 - 10 Feb 2023
Cited by 4 | Viewed by 1596
Abstract
Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in [...] Read more.
Tea polyphenol (TPs) oxidation caused by polyphenol oxidase (PPO) in manufacturing is responsible for the sensory characteristics and health function of fermented tea, therefore, this subject is rich in scientific and commercial interests. In this work, an in vitro catalysis of TPs in liquid nitrogen grinding of sun-dried green tea leaves by PPO was developed, and the changes in metabolites were analyzed by metabolomics. A total of 441 metabolites were identified in the catalyzed tea powder and control check samples, which were classified into 11 classes, including flavonoids (125 metabolites), phenolic acids (67 metabolites), and lipids (55 metabolites). The relative levels of 28 metabolites after catalysis were decreased significantly (variable importance in projection (VIP) > 1.0, p < 0.05, and fold change (FC) < 0.5)), while the relative levels of 45 metabolites, including theaflavin, theaflavin-3′-gallate, theaflavin-3-gallate, and theaflavin 3,3′-digallate were increased significantly (VIP > 1.0, p < 0.05, and FC > 2). The increase in theaflavins was associated with the polymerization of catechins catalyzed by PPO. This work provided an in vitro method for the study of the catalysis of enzymes in tea leaves. Full article
(This article belongs to the Special Issue Tea Processing and Flavor Research)
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16 pages, 4876 KiB  
Article
Directed Accumulation of Nitrogen Metabolites through Processing Endows Wuyi Rock Tea with Singular Qualities
by Yang Liu, Zuopin Zhuo, Jing Tian, Bei Liu, Chen Shi, Ruineng Xu, Zilong Guo, Baoshun Liu, Jianghua Ye, Shian He, Wenchun Yang, Maoxing Xu, Lili Sun and Hong Liao
Molecules 2022, 27(10), 3264; https://doi.org/10.3390/molecules27103264 - 19 May 2022
Cited by 3 | Viewed by 1797
Abstract
The execution of specific processing protocols endows Wuyi rock tea with distinctive qualities produced through signature metabolic processes. In this work, tea leaves were collected before and after each of three processing stages for both targeted and untargeted metabolomic analysis. Metabolic profiles of [...] Read more.
The execution of specific processing protocols endows Wuyi rock tea with distinctive qualities produced through signature metabolic processes. In this work, tea leaves were collected before and after each of three processing stages for both targeted and untargeted metabolomic analysis. Metabolic profiles of processing stages through each processing stage of rotation, pan-firing and roasting were studied. Overall, 614 metabolites were significantly altered, predominantly through nitrogen- enriching (N) pathways. Roasting led to the enrichment of 342 N metabolites, including 34 lipids, 17 organic acids, 32 alkaloids and 25 amino acids, as well as secondary derivatives beneficial for tea quality. This distinctive shift towards enrichment of N metabolites strongly supports concluding that this directed accumulation of N metabolites is how each of the three processing stages endows Wuyi rock tea with singular quality. Full article
(This article belongs to the Special Issue Tea Processing and Flavor Research)
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