ArticleFoods (Basel, Switzerland)2023
Analysis of Volatile Profile and Aromatic Characteristics of Raw Pu-erh Tea during Storage Based on GC-MS and Odor Activity Value.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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9 citing papers in PubMed.
- The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.Comprehensive reviews in food science and food safety · 2026Review
- Metabolomic Characterization of Sun-Dried Green Tea from Different Regions of Xishuangbanna.Foods (Basel, Switzerland) · 2026Article
- Metabolomic and Sensory Insights into the Aging Mechanism of Ripened Pu-Erh Tea over Nine Years.Molecules (Basel, Switzerland) · 2026Article
- Effects of Region, Processing, and Their Interaction on the Elemental Profiles of Pu-Erh Tea.Foods (Basel, Switzerland) · 2025Article
- Chemistry of Mezcal: Volatile Profile of Artisanal Mezcal Made from Wild Agaves of Oaxaca.Foods (Basel, Switzerland) · 2025Article
- Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV.Foods (Basel, Switzerland) · 2025Article
- Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains.Food chemistry: X · 2024Article
- Characterization of primary aroma compounds in Pu-erh raw tea sourced from various regions using gas chromatography-mass spectrometry and headspace solid-phase microextraction.Journal of food science · 2024Article
- Variation in the Aroma Composition of Jasmine Tea with Storage Duration.Foods (Basel, Switzerland) · 2024Article
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Abstract
Volatile constituents are critical to the flavor of tea, but their changes in raw Pu-erh tea (RAPT) during storage have not been clearly understood. This work aimed to investigate the volatile composition and their changes at various storage durations. The volatile profile of RAPT was determined using headspace solid-phase microextraction in combination gas chromatography-mass spectrometry. A total of 130 volatile compounds were identified in RAPT samples, and 64 of them were shared by all samples. The aroma attributes of RAPT over a storage period ranging from 0 to 10 years were assessed through the combination of odor activity value (OAV), aroma characteristic influence(ACI) value, and multivariate statistical analysis. The results revealed that RAPT exhibited a distinct floral and fruity aroma profile after storage for approximately 3-4 years. A notable shift in aroma was observed after 3-4 years of storage, indicating a significant turning point. Furthermore, the likely notable shift after 10 years of storage may signify the second turning point. According to the odor activity value (OAV ≥ 100), eight key volatile compounds were identified: linalool, α-terpineol, geraniol, trans-β-ionone, α-ionone, (E,E)-2,4-heptadienal, 1-octanol, and octanal. Combining OAV (≥100) and ACI (≥1), five compounds, namely linalool, (E,E)-2,4-heptadienal, (Z)-3-hexen-1-ol, 2,6,10,10-tetramethyl-1-oxaspiro [4.5]dec-6-ene, and octanal, were identified as significant contributors to the aroma. The results offer a scientific foundation and valuable insights for understanding the volatile composition of RAPT and their changes during storage.
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