Green leaf volatile complex

Cyclopentenoid Fatty Acids Fluoro Fatty Acids Other Unusual Lipids Metabolically Altered Fatty Acids The Green Leaf Volatile Complex Functions of Fatty Acids and Their Derivatives in Plants Jasmonic Acid and Related Compounds The Requirement for Unsaturated Fatty Acids in the Diet of Animals... 

Fig. 2.23. Proposed biosynthesis of green leaf volatile complex.

Tea oxidation is generally referred to as fermentation because of the erroneous early conception of black tea production as a microbial process.66 Not until 1901 was there recognition of the process as one dependent on an enzymically catalyzed oxidation.67 This step and further reactions result in the conversion of the colorless flavanols to a complex mixture of orange-yellow to red-brown substances and an increase in the amount and variety of volatile compounds. Extract of oxidized leaf is amber-colored and less astringent than the light yellow-green extract of fresh leaf and the flavor profile is considerably more complex. 

---