ReviewFoods (Basel, Switzerland)2024
Tea Quality: An Overview of the Analytical Methods and Sensory Analyses Used in the Most Recent Studies.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 29 papers.
What it found
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Who cites it
29 citing papers in PubMed.
- Comparative transcriptomic and metabolomic profiling of forest tea and terrace tea in Sandu, Guizhou, China.Food chemistry. Molecular sciences · 2026Article
- Exploration on appropriate brewing conditions ofFood chemistry: X · 2026Article
- Multimodal Transformer Fusion of PTR-ToF-MS Volatiles and Targeted Non-Volatile Metabolites Enables Data-Driven Grading of Baimudan White Tea.Rapid communications in mass spectrometry : RCM · 2026Article
- Dissolution Behavior of Mineral Elements in Dahongpao Tea, Its Association with Flavor Quality, and Potential Contribution of Infusions to Dietary Reference Intakes.Foods (Basel, Switzerland) · 2026Article
- Preparation-Route-Associated Differences in Color and Non-Volatile Metabolite Profiles ofFoods (Basel, Switzerland) · 2026Article
- Non-Volatile Metabolic Reprogramming and Sensory Evolution of Anhua Qianliang Tea During Long-Term Storage.Foods (Basel, Switzerland) · 2026Article
- In Vitro Bioactivity, Polyphenols, Antioxidant Properties, and Sensory Quality of Al-Qassim Berry-Enhanced Matcha Tea as a Function of Extraction Temperature.Foods (Basel, Switzerland) · 2026Article
- Linking Tea Aroma Chemistry to Quality Grades via a Single MOS Gas Sensor: Classical Machine Learning vs. Deep Learning.Sensors (Basel, Switzerland) · 2026Article
- Predicting and Co-Optimizing the Taste and Aroma of Green Tea During Spreading Using the TabPFN Model.Foods (Basel, Switzerland) · 2026Article
- Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models.Foods (Basel, Switzerland) · 2026Article
- Characterization of Non-Volatile and Volatile in Flat Green Teas Processed by Green, Yellow, and Purple-Colored Leaves Using Multi-Sensory Analysis and Metabolomics.Foods (Basel, Switzerland) · 2026Article
- Process Optimization and Quality Characterization ofFoods (Basel, Switzerland) · 2026Article
- Multi-Granularity Domain Adversarial Learning for Cross-Domain Tea Classification Using Electronic Nose Signals.Foods (Basel, Switzerland) · 2026Article
- The Ability of Vibrational Spectroscopy to Analyze Holistically the Food Matrix-Moving Away from the Concept of Individual Compounds.Methods and protocols · 2026Review
- Influence of leaf tenderness on the aroma and taste characteristics of green tea fromFood chemistry: X · 2026Article
- Comparative analysis of physiological and psychological effects of viewing and drinking flower tea.Scientific reports · 2026Article
- Electrochemical Sensors as a Tool for Taste Perception in Pharmaceutical Products: Advances and Perspectives.Biosensors · 2026Review
- European Teas (Antioxidants (Basel, Switzerland) · 2026Article
- Unraveling the impacts of different processing methods on hawk tea's volatiles and flavor via non-targeted Volatilomics approach.Food chemistry: X · 2026Article
- The physiochemical characteristics and metabolic components ofFood chemistry: X · 2026Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tea, one of the world's most consumed beverages, has a rich variety of sensory qualities such as appearance, aroma, mouthfeel and flavor. This review paper summarizes the chemical and volatile compositions and sensory qualities of different tea infusions including black, green, oolong, dark, yellow, and white teas based on published data over the past 4 years (between 2021 and 2024), largely focusing on the methodologies. This review highlights the relationships among the different processing methods of tea and their resulting chemical and sensory profiles. Environmental and handling factors during processing, such as fermentation, roasting, and drying are known to play pivotal roles in shaping the unique flavors and aromas of different types of tea, each containing a wide variety of compounds enhancing specific sensory characteristics like umami, astringency, sweetness, and fruity or floral notes, which may correlate with certain groups of chemical compositions. The integration of advanced analytical methods, such as high-performance liquid chromatography (HPLC) and gas chromatography-mass spectrometry (GC-MS), with traditional sensory analysis techniques was found to be essential in the evaluation of the chemical composition and sensory attributes of teas. Additionally, emerging approaches like near-infrared spectroscopy (NIRS) and electronic sensory methods show potential in modern tea evaluation. The complexity of tea sensory characteristics necessitates the development of combined approaches using both analytical methods and human sensory analysis for a comprehensive and better understanding of tea quality.
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