ArticleFood chemistry: X2025
Quantitative descriptive analysis, non-targeted metabolomics and molecular docking reveal the dynamic aging and taste formation mechanism in raw Pu-erh tea during the storage.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed.
- Mechanistic insights into taste modulation ofFood chemistry: X · 2026Article
- Metabolomic Profiling Delineates Stage-Associated Metabolic Remodelling in Cardiovascular-Kidney-Metabolic Syndrome.Diabetes/metabolism research and reviews · 2026Article
- The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea.Comprehensive reviews in food science and food safety · 2026Review
- Integrated metabolomics and molecular docking reveal fermentation-dependent flavonoid transformation and bitterness attenuation inFood chemistry: X · 2026Article
- New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity.Journal of advanced research · 2026Article
- Metabolomic Characterization of Sun-Dried Green Tea from Different Regions of Xishuangbanna.Foods (Basel, Switzerland) · 2026Article
- Non-Volatile Metabolic Reprogramming and Sensory Evolution of Anhua Qianliang Tea During Long-Term Storage.Foods (Basel, Switzerland) · 2026Article
- Decoding long-term aging of ripened Pu-erh tea: sensory equilibrium, metabolic pathways, and chemical markers.Food chemistry: X · 2026Article
- Study on bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology.Food chemistry: X · 2026Article
- Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times.Foods (Basel, Switzerland) · 2025Article
- Revealing the formation of aged aroma in raw Pu-erh tea during the storage through comprehensive two-dimensional gas chromatography coupled to time-of-flight mass spectrometry and molecular docking.Current research in food science · 2025Article
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Authors and funding
8 authors.
Funding
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Abstract
Natural storage promotes raw Pu-erh tea (RaPT) aging along with chemical conversion and flavor evolution. In this study, quantitative descriptive analysis (QDA) and UHPLC-Orbitrap-MS/MS-based non-targeted metabolomics were performed to illustrate dynamic changes of taste compounds across 18 RaPT samples during the storage. Multivariate statistical analyses effectively classified stored RaPT into three groups based on storage stages, confirming that storage duration, rather than environmental conditions, primarily influences the taste profile and the changes in non-volatile compounds. A total of 509 characteristic metabolites (VIP > 1.0,
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