ArticleFoods (Basel, Switzerland)2025
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.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Unraveling the Diversity of Characteristic Aroma Components in Huangjin Green Tea Across Different Flavor Categories.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 bitterness reduction and aroma enrichment of Kejia green tea based on storage duration through UPLC-MS/GC-MS technology.Food chemistry: X · 2026Article
- The Effects of Microencapsulation Technology on the Flavor Quality ofMolecules (Basel, Switzerland) · 2025Article
- Effect of key flavor compounds in fermented soymilk on sensory attributes: Integrating electronic sensory technology with GC-MS analysis.Food chemistry: X · 2025Article
- Flavor Characteristics of Sun-Dried Green Tea in Different Regions of Yunnan: Metabolite Basis and Soil Influencing Factors.Foods (Basel, Switzerland) · 2025Article
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14 authors.
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Abstract
To investigate the flavour evolution mechanism of raw Pu-erh tea (RPT) during storage, the volatile and non-volatile compounds of RPT with different storage years (1-10 years) from the same raw material origin, manufacturer, and storage location in Wenshan Prefecture, Yunnan Province, were systematically analysed by HPLC, HS-SPME-GC-MS, and OAV. The results showed that both cluster analyses based on non-volatile and volatile compounds could classify RPT of different storage years into three ageing cycles, with key turning points in the third and eighth years of storage, which is also accompanied by the colour changing from green to orange or brown, the aroma changing from a faint scent to woody and ageing, the astringency diminishing, and the sweet and mellow increasing. Theophylline was identified as the potential marker of RPT stored 1-3 years, while (-)-catechin gallate, (-)-gallocatechin gallate, quercetin, and rutin as those for a storage of 9-10 years. The volatile compounds indicate a general trend of an initial increase followed by a decrease. Forty-four key aroma compounds (OAV ≥ 1) were identified. Eucalyptol, β-Caryophyllene, 2-Amylfuran, Copaene, Estragole, and α-Terpinene originated as potential markers for RPT stored 1-3 years, while (Z)-Linalool oxide (furanoid), α-Terpineol, Terpinen-4-ol, and cis-Anethol were for RPT stored 8-10 years. This study revealed the flavour characteristics and quality changes of RPT over the course of storage, and constructed a sensory flavour wheel, providing theoretical underpinnings for the quality control and assessment of RPT.
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