Production, Quality, Flavor Characteristics and Health Benefits of Tea

Tea is popular worldwide for its fascinating flavor characteristics and diverse health benefits. Processing technology plays a pivotal role in shaping the flavor characteristics and potential health benefits of tea. According to the differences in processing techniques, tea can be classified into six broad categories. Given the complexity of the processing technology of tea, it is particularly important to ensure appropriate quality control, and some innovative non-destructive testing technologies provide favorable prospects. Moreover, with the advancement and extensive application of metabolomics, proteomics, etc., the comprehension of tea chemistry and its health benefits necessitate enhancement.Thus, this Special Issue will concentrate on pioneering areas like non-destructive monitoring strategies for quality control, the exploration of characteristic flavor constituents and the influence of processing technology on their formation, including the inherent correlation between flavor components and tea quality and the potential health benefits of tea. The results will provide robust scientific backing for enhancing tea processing, elevating tea quality and augmenting the nutritional value of tea.

Pagina's: 336, Hardcover, MDPI AG