Evidence map›Paper›PMID 39850937›Full record

ArticleFood chemistry: X2024

Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains.

Xinyi Zhang, Hongyu Chen, Yang Liu, Xingchang Ou, Lun Liu, Jian Ouyang, Ronggang Jiang, Xiaoqin Yi, Ligui Xiong, Jianan Huang and 1 more

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PubMed Full text at PMC Publisher
In one paragraph

Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

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5 · Who and what money

Authors and funding

11 authors.

Xinyi ZhangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Hongyu ChenKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Yang LiuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Xingchang OuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Lun LiuPu'er Tea and Coffee Industry Development Center, Pu'er 665099, China.
Jian OuyangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Ronggang JiangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Xiaoqin YiKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Ligui XiongKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Jianan HuangKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.
Zhonghua LiuKey Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The Chinese proverb "One mountain, one flavor" reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited research has been conducted on the chemical composition underlying distinct flavor profiles. In this study, sensory evaluation and main phytochemical compositions revealed diverse aromas of RPTs from 26 TPMs. A total of 225 volatile compounds were analyzed qualitatively and quantitatively by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry, including hydrocarbon compounds, ketones, alcohols, and aldehydes. Furthermore, twenty-one common key odor-active compounds, potentially influencing the regional flavor, were identified by gas chromatography-olfactometry and odor activity value. Multivariate statistical analysis showed that geographical factors-longitudes, latitudes, counties, and elevations-account for 37.02 % of the aroma profile variance, implying the possible influence of other potential factors. The study results serve as a reference for a better understanding of the correlation between the RPT flavor characteristics and geographical attributes in TPMs.

Indexed as

Flavor profilesGeographical attributesMultivariate statistical analysisRaw pu-erh teaVolatile compounds

Identifiers

PMID39850937
PMCPMC11754136

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