State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China.
State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei, PR China; International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, PR China.
Adv Food Nutr Res. 2023;106:129-218. doi: 10.1016/bs.afnr.2023.03.001. Epub 2023 Jun 16.
As one of the most consumed non-alcoholic beverages in the world, tea is acclaimed for its pleasant flavor and various health benefits. Different types of tea present a distinctive flavor and bioactivity due to the changes in the composition and proportion of respective compounds. This article aimed to provide a more comprehensive understanding of tea flavor (including aroma and taste) and the character of tea in preventing and alleviating diseases. The recent advanced modern analytical techniques for revealing flavor components in tea, including enrichment, identification, quantitation, statistics, and sensory evaluation methodologies, were summarized in the following content. Besides, the role of tea in anti-cancer, preventing cardiovascular disease and metabolic syndrome, anti-aging and neuroprotection, and regulating gut microbiota was also listed in this article. Moreover, questions and outlooks were mentioned to objectify tea products' flavor quality and health benefits on a molecular level and significantly promote our understanding of the comprehensive value of tea as a satisfactory health beverage in the future.
作为世界上消费最多的非酒精饮料之一，茶以其宜人的风味和多种健康益处而备受赞誉。不同类型的茶由于各自化合物的组成和比例的变化而呈现出独特的风味和生物活性。本文旨在更全面地了解茶的风味（包括香气和味道）以及茶在预防和缓解疾病方面的特点。总结了近年来揭示茶中风味成分的先进现代分析技术，包括富集、鉴定、定量、统计和感官评价方法。此外，本文还列出了茶在抗癌、预防心血管疾病和代谢综合征、抗衰老和神经保护以及调节肠道微生物群中的作用。还提到了一些问题和展望，以便从分子水平客观地评价茶产品的风味质量和健康益处，从而在未来更深入地了解茶作为一种令人满意的健康饮料的综合价值。
