ArticleFoods (Basel, Switzerland)2026
Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Linking Tea Aroma Chemistry to Quality Grades via a Single MOS Gas Sensor: Classical Machine Learning vs. Deep Learning.Sensors (Basel, Switzerland) · 2026Article
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15 authors.
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Abstract
Ripened Pu-erh tea (RPT) experiences notable aroma transformations during industrial pile fermentation, yet the stage-dependent evolution of key aroma compounds remains poorly understood. This study analyzed two independent industrial batches of RPT across three fermentation stages: raw material (RM), intermediate fermentation (IF), and final fermentation (FF). Using HS-SPME/GC-MS coupled with multivariate statistical analysis and relative odor activity values (rOAVs), 134 volatile organic compounds (VOCs) were identified, with hydrocarbons, alcohols, and esters as predominant classes. In total, 13 key aroma-active compounds (rOAVs > 1) were found to be major contributors to RPT's characteristic aroma. During early fermentation, relative levels of VOCs responsible for fresh and green aromas (e.g., linalool,
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