ArticleFood chemistry: X2025
An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea.
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 12 papers.
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Who cites it
12 citing papers in PubMed.
- Effects of Plucking Standards and Processing Methods on the Quality Characteristics of Summer Tea Leaves.Food science & nutrition · 2026Article
- Exploration on appropriate brewing conditions ofFood chemistry: X · 2026Article
- 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
- Study on the Functional, Physiological, and Sensory Properties of Coffee Leaf Dark Tea Processed Using the Pile Fermentation Method of Pu-Erh Tea.Foods (Basel, Switzerland) · 2026Article
- From fragrance wheel to functional genes: a multi-omics investigation into fragrance type formation in ornamentalHorticulture research · 2026Article
- Region-specific aroma profiles of dark tea: Differences in key odorants are driven by solid-state fermentation with threeFood chemistry: X · 2026Article
- Influence of leaf tenderness on the aroma and taste characteristics of green tea fromFood chemistry: X · 2026Article
- Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis.Foods (Basel, Switzerland) · 2026Article
- Investigation of Volatile Compounds in Varied Types of Gardenia White Teas Utilizing HS-SPME-GC-MS and Multivariate Analysis.Metabolites · 2025Article
- Microbial succession drives flavor development in low-salt fermented bamboo shoots: A correlation analysis of physicochemical dynamics and metabolic pathways.Food chemistry: X · 2025Article
- CV-YOLOv10-AR-M: Foreign Object Detection in Pu-Erh Tea Based on Five-Fold Cross-Validation.Foods (Basel, Switzerland) · 2025Article
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Authors and funding
11 authors.
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Abstract
Ripened pu-erh tea derived from sun-dried green tea leaves of ancient tea plants (APRPT) is recognized for its premium quality and unique flavor profile, yet its characteristic flavor chemistry remains insufficiently elucidated. Here, five representative APRPTs were collected and characterized by integrating flavoromics and chemometric approaches. The APRPTs exhibited a thick, reddish infusion color, a mellow taste, and a strong, long-lasting mushroom aroma. Theabrownins, soluble sugars, caffeine, and gallic acid were identified as characteristic taste components and were responsible for the reddish infusion color and mellow taste. Additionally, 39 characteristic volatile compounds were identified in APRPT, and a flavor wheel for APRPT was developed based on 11 aroma types. Notably, 1-octen-3-ol, 6-methyl-5-hepten-2-one, and (E,E)-3,5-octadien-2-one were responsible for the mushroom aroma. These results provide a theoretical foundation for further studies on APRPT quality development.
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