ArticleCurrent research in food science2025
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.
Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 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
- 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
- Revealing the mechanism of shaking/tumbling driving Wuyi rock tea Rougui to "fade green odor and reveal aroma" based on metabolomics and molecular docking technology.Food chemistry: X · 2026Article
- Aroma evolution of Anhua Qianliang tea across different storage years: Machine learning-assisted discrimination of storage stages and screening of marker volatile compounds.Food chemistry: X · 2026Article
- Elucidation of the key odorants contributing to the distinctive honey and sweet potato-like aroma in Wuyi black tea.Food chemistry: X · 2026Article
- Characterization of key aroma components of jasmine tea with diverse aroma types: Focus on jasmine tea scented with multipetal jasmine.Food chemistry: X · 2025Article
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8 authors.
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Abstract
Pu-erh tea undergoes significant flavor transformations during long-term natural storage. This study systematically examined changes in quality components and characteristic attributes of raw Pu-erh tea (RaPT) various storage stages through extensive sampling. The total contents of tea polyphenols including six catechins (i.e. C, EC, EGC, GC, ECG and EGCG), free amino acids decreased, while the total flavonoid content increased over time. Additionally, 363 volatile organic compounds (VOCs) were identified using HS-SPME/GC × GC-TOFMS. Multivariate statistical analysis, combined with quantitative descriptive analysis (QDA), revealed progressive changes in aroma profiles throughout RaPT storage. Based on these dynamic changes, RaPT storage duration was classified into three distinct stages. Thirty aged characteristic aroma compounds, predominantly associated with woody odor, were identified through Pearson's correlation analysis. Furthermore, by integrating molecular docking technology and aroma recombination experiments, 18 key VOCs responsible for the aged aroma characteristics of RaPT were confirmed. These findings elucidate their interaction mechanisms with olfactory receptors (ORs), providing new insights into the molecular basis of RaPT aroma evolution.
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