Horticulturae | Free Full-Text | The Chemistry, Sensory Properties and Health Benefits of Aroma Compounds of Black Tea Produced by Camellia sinensis and Camellia assamica
Black tea is frequently consumed worldwide and is renowned for having a distinctive scent. The volatile chemicals in tea are responsible for its aroma, which is important for sensory quality. The enzymatic and non-enzymatic processes that produce the compounds endowing black tea with its distinctive aroma are complex. Black tea is well known for its robust and complex aroma, which can vary based on the type of tea leaves used and processing technologies used. During the production of black tea, several intricate biological and chemical processes contribute to the aroma’s development. Dif...
Source: mdpi.com
