Journal of Tea Science Research, 2024, Vol.14, No.4, 238-248 http://hortherbpublisher.com/index.php/jtsr 242 Moreover, the sweetness of tea can also be influenced by temperature. The addition of aroma compounds like geraniol and β-ionone has been shown to enhance the sweetness of black tea infusions, indicating an odor-taste interaction that can be temperature-sensitive (Yu et al., 2021). The chemical composition of tea, including the balance of bitter, astringent, and sweet compounds, is thus intricately linked to the brewing temperature, which can either enhance or diminish these sensory attributes. 5.2 Alterations in aroma The aroma of tea is another critical sensory attribute that is profoundly affected by temperature. Different steeping temperatures can lead to significant variations in the aroma profile of tea. For example, black tea steeped at 95 °C was found to have a more pleasant aroma with mild green, roast, and fruity notes, while steeping at 80°C resulted in a sweeter fragrance with floral characteristics. Lower temperatures (60 °C and 70 °C) reinforced woody and fatty aromas (Wang et al., 2019). This variation is due to the differential extraction of volatile compounds at various temperatures, which include alcohols, aldehydes, hydrocarbons, and other aroma-contributing substances. Roasting processes also play a crucial role in shaping the aroma profile of tea. For instance, heavy roasting of green tea significantly decreases catechins and flavonol glycosides while increasing aldehydes, ketones, furans, and pyrroles/pyrazines, leading to distinct nutty, roasty, and burnt odors (Zhu et al., 2021). Similarly, the roasting degree of large-leaf yellow tea (LYT) affects its flavor quality, with old fire roasting producing strong roasted, nutty, and woody odors, and retaining high levels of volatiles and heterocyclic compounds. These findings highlight the complex interplay between temperature, chemical composition, and aroma in tea. 5.3 Overall sensory experience The overall sensory experience of tea, encompassing both taste and aroma, is intricately linked to the temperature at which the tea is brewed or processed. Higher temperatures tend to enhance the extraction of both non-volatile and volatile compounds, leading to a more intense and complex sensory profile. For instance, the sensory profiles of black tea infusions are significantly influenced by brewing conditions, with higher temperatures leading to greater variations in non-volatile compounds and a more pronounced impact on volatile compounds (Yu et al., 2021). This results in a richer and more diverse sensory experience, combining enhanced bitterness, astringency, and sweetness with a complex aroma profile. Furthermore, the interaction between taste and aroma compounds can significantly alter the overall sensory perception of tea. The presence of specific aroma compounds, such as geraniol and β-ionone, can enhance the sweetness of tea, demonstrating the importance of odor-taste interactions. Additionally, the roasting process, which involves high temperatures, can create unique flavor profiles by altering the chemical composition of the tea, leading to distinct sensory attributes such as nutty, roasty, and floral notes (Guo et al., 2021). These findings underscore the critical role of temperature in shaping the comprehensive sensory experience of tea, making it a key factor in tea quality and consumer preference. 6 Regional Case Study: Effect of Rising Temperatures on “Anji Baicha” Quality in Zhejiang Province 6.1 Background on “Anji Baicha” “Anji Baicha”, a renowned variety from Zhejiang Province, is celebrated for its unique flavor profile and delicate aroma. This tea is derived from the Camellia sinensis plant, specifically from a rare cultivar known as Baiye No. 1. The tea leaves are characterized by their pale, almost white appearance, which is a result of the specific growing conditions and processing methods used. “Anji Baicha” is typically harvested in early spring, when the leaves are tender and rich in amino acids, contributing to its sweet and umami flavor. The tea is highly prized not only for its taste but also for its health benefits, which include high levels of antioxidants and other beneficial compounds (Lou et al., 2020). The unique climatic conditions of Zhejiang Province, with its cool, misty environment, have historically been ideal for cultivating “Anji Baicha”. The region's microclimate, characterized by moderate temperatures and ample
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