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A Review by John C. Leffingwell, Ph.D.

This a part of our series on aroma materials produced by carotenoid degradation.

Tea (Thea sinensis or Camellia sinensis ) comes from a bush-like tree and has been valued for beverages for centuries. In many respects the processing of tea is analogous to the processing of tobacco. In fact the so-called fermentation utilized for manufacture of Black tea is similar in many respects to the process for curing Burley tobacco. While green tea does not undergo the fermentation (and retains much of the original "green" flavor [due largely to various cis-3-hexenyl esters], Black tea posseses many of the same carotenoid degradation products as tobacco. It is interesting that both Tea and tobacco contain alkaloids (nicotine in tobacco and caffeine in tea).


Green Tea in the field


Fermentation of "green tea leaves" for production of Black Tea

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Aldehydes - GRAS: Odor Properties and Molecular Visualization
Alkenols: Odor Properties and Molecular Visualization
Burnt Sugar Notes: Odor Properties and Molecular Visualization
delta-Lactones - GRAS: Odor Properties and Molecular Visualization
Esters - GRAS: Odor Properties and Molecular Visualization
gamma-Lactones - GRAS: Odor Properties and Molecular Visualization
Pyrazines - GRAS: Odor Properties and Molecular Visualization
Odor Thesholds of GRAS Flavor Chemicals
Olfaction - A Review

Carotenoids- Precursors of Important Fragrance & Flavor Constituents
Boronia - Aromas from Carotenoids
Saffron - Aromas from Carotenoids
Rose - Aromas from Carotenoids
Osmanthus - Aromas from Carotenoids
Tobacco - Aromas from Carotenoids
Lycopene - The Ultimate Phytochemical Nutraceutical?

Smoke Flavor I. -The Flavor of Hardwood Smoke
Smoke Flavor II. - Dark Fire-Cured Tobacco

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