Advances in impact of oolong tea manufacturing processes on aromatic compounds

  • FENG Wei ,
  • ZHAO Yafei ,
  • ZHANG Xue ,
  • BAI Ruihua ,
  • HUANG Yi
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  • 1(Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China)
    2(China National Bamboo Research Center,Hangzhou 310012, China)

Received date: 2025-06-10

  Revised date: 2025-08-20

  Online published: 2026-01-12

Abstract

Oolong tea, a semi-fermented tea characterized by its distinctive floral and fruity aroma, exhibits aroma quality that is highly dependent on precise processing regulation.This review summarizes the categories and characteristics of key aroma compounds in oolong tea, along with the predominant aroma components across different cultivars.It consolidates the impact of processing steps-including withering, tossing (or shaking), heat fixation, rolling, and drying-on aroma constituent formation, while elucidating the biosynthetic pathways of critical aroma substances and their stress response mechanisms, thereby providing a theoretical foundation for process optimization and targeted aroma quality modulation.Current challenges in oolong tea processing include significant variations in stress response thresholds among cultivars,difficulties in achieving precise control and standardization of process parameters,limited understanding of synergistic/antagonistic interactions between aroma components,and insufficient exploration of novel aroma profiles generated through cross-process synergies.Future research should focus on utilizing omics technologies to deeply dissect stress response networks and implementing fine-tuned regulation at each processing stage to enable directed synthesis of aroma compounds, laying the groundwork for developing oolong teas with personalized flavor profiles.

Cite this article

FENG Wei , ZHAO Yafei , ZHANG Xue , BAI Ruihua , HUANG Yi . Advances in impact of oolong tea manufacturing processes on aromatic compounds[J]. Food and Fermentation Industries, 2025 , 51(24) : 428 -438 . DOI: 10.13995/j.cnki.11-1802/ts.043541

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