Tea is the second most consumed beverage in the world. Most teas are produced from a single plant, Camellia sinensis; the variations in smell and taste result in great part from the different manufacturing (fermentation and roasting) processes used to create the final product. The type of tea produced (black, green, white, oolong, and puer) depends on the amount of fermentation (oxidation) allowed to occur and resulting differences in chemical composition. The chemicals within the tea leaves produce the varying tastes and smells that appeal to our senses. Flavor compounds include a variety of catechins, as well as methylxanthine alkaloids, that also have well-known physiological effects. Aroma compounds include volatile molecules stemming from non-volatile precursors in the leaves that undergo a series of enzymatic or non-enzymatic oxidation reactions.<br/>Our project aims to analyze the concentration of theaflavins, catechins, and methylxanthines in teas using high performance liquid chromatography to establish whether there is an association between the different chemical concentrations and fermentation methods. We are also determining the tea volatile compounds through headspace analysis via gas chromatography coupled with mass spectrometry in multiple oolong cultivars to expand our understanding of the relationship between different types of tea leaves and their aroma profiles.

Investigation of tea chemistry

2019 Spring National Meeting

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