ArticleFrontiers in nutrition2023
Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) to reveal the flavor characteristics of ripened Pu-erh tea by co-fermentation.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 14 papers.
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14 citing papers in PubMed, 22 citations in OpenAlex.
- Multi-omics insights into floral-fruity aroma formation during Pu'er tea fermentation inoculated with a synthetic fungal community.NPJ science of food · 2026Article
- Metabolomic and Sensory Insights into the Aging Mechanism of Ripened Pu-Erh Tea over Nine Years.Molecules (Basel, Switzerland) · 2026Article
- Keystone microbial taxa in the formation of stale aroma during pile fermentation of ripened Pu-erh tea.NPJ science of food · 2026Article
- Integrative metabolomic and transcriptomic analysis reveals the genetic basis of terpenoid-mediated aroma diversity in Ocimum species.Functional & integrative genomics · 2026Article
- Flavor Formation in Goat Meat: A Lipid-Centric Comparative Study of High-Altitude and Low-Altitude Breeds.Foods (Basel, Switzerland) · 2026Article
- An Exploratory Study on the Influence of Frying on Chemical Constituent Transformation and Antioxidant Activity in Ziziphi Spinosae Semen: A Multimodal Analytical Strategy Based on UPLC-Q-TOF-MS and GC-IMS.Foods (Basel, Switzerland) · 2025Article
- Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product.Foods (Basel, Switzerland) · 2025Article
- Fungal community composition and function in different Chinese post-fermented teas.Scientific reports · 2025Article
- Influence of tobacco Flower bud extract on microbial community and aroma quality during cigar leaves fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Article
- Effect of microbial communities on flavor profile of Hakka rice wine throughout production.Food chemistry: X · 2024Article
- Analysis of the key aroma components of Pu'er tea by synergistic fermentation with three beneficial microorganisms.Food chemistry: X · 2024Article
- Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value.Foods (Basel, Switzerland) · 2023Article
- Evaluation of the Attractant Effect ofInsects · 2023Article
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9 authors at 3 institutions in 1 country.
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Abstract
Introduction: Pu-erh tea is a geographical indication product of China. The characteristic flavor compounds produced during the fermentation of ripened Pu-erh tea have an important impact on its quality. Methods: Headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity value (OAV) is used for flavor analysis. Results: A total of 135 volatile compounds were annotated, of which the highest content was alcohols (54.26%), followed by esters (16.73%), and methoxybenzenes (12.69%). Alcohols in ripened Pu-erh tea mainly contribute flower and fruit sweet flavors, while methoxybenzenes mainly contribute musty and stale flavors. The ripened Pu-erh tea fermented by Discussion: This study demonstrated the content changes of ripened Pu-erh tea's flavor compounds in the fermentation process, and revealed the optimal fermentation time. This will be helpful to further understand the formation mechanism of the characteristic flavor of ripened Pu-erh tea and guide the optimization of the fermentation process of ripened Pu-erh tea.
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