Impact of long-term storage on chemical and sensory evolution of Taiwanese native teas: a three-year study
Journal
Journal of Food Composition and Analysis
Journal Volume
147
Start Page
108005
ISSN
0889-1575
Date Issued
2025-11
Author(s)
Huang, Hsuan-Han
Lu, Jheng-Jhe
Hsiao, Meng-Chin
Chang, Cheng-Huag
Chien, Ching-Hua
Huang, Siao-Yi
Kuo, Chih-Chun
Tsai, Hsien-Tsung
Su, Tsung-Chen
Chou, Catherine Pei-Wern
Abstract
The flavor of tea is a harmonious blend of aroma and taste. The same tea exhibits significantly different flavor profiles after being stored for varying durations. In this study, ten Taiwanese native teas, categorized in terms of fermentation level, were evaluated for changes in their aroma compounds, taste and pH within the 0–36 months of storage period. It has to be noted that extended storage time has cumulative effects concerning stale or impurity odors, thus negatively affecting the sensory profile. Overall, green tea becomes less fresh, oolong tea grows richer and smoother and black tea becomes even more silky with time. From a broader perspective, this study examined the changes in aroma compounds and taste attributes of Taiwanese native teas, with particular emphasis on green, floral, sweet, fruity, and roasted aromas, as well as bitter, sour, and astringent off-flavors during storage. Among the key findings, β-ionone and α-ionone, known for their woody and stale-like odor notes, increased consistently across all tea types during storage. Moreover, honey-like aromas, hotrienol in Oriental Beauty and honey-flavor black tea decreased significantly after three months, indicating early-stage deterioration occurs in these high-value teas.
Subjects
Aroma compounds
Chemical composition
Flavor and taste
Taiwanese native teas
Tea storage
SDGs
Publisher
Elsevier BV
Type
journal article