Abstract: Tea aroma is an important part in the sensory evaluation and commercial description of tea. During preharvest growth and postharvest processing, tea synthesizes, accumulates and releases aroma compounds in response to various stress factors. The accumulation of aroma compounds is beneficial to improve tea aroma quality and to develop the stress defense mechanism. This paper reviews recent progress in understanding the mechanism of the regulation of aroma compounds metabolism in tea in response to biological stress factors such as leaf-eating pests and pathogen infection, as well as abiotic stress factors such as environmental factors and processing and evaluates its application value in practice. We believe that this review provides a theoretical basis for improving tea aroma quality and preventing tea plant diseases and insect pests.

Key words: tea aroma; stress response; regulation mechanism; tea processing; pest and disease control