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Article Abstract
There is a lack of theoretical evidence regarding the transformation of the aroma of Pu-erh tea (raw tea) during long-term storage. In this study, we comprehensively investigate the aroma characteristics of Pu-erh tea (raw tea) from the same manufacturer, stored for different storage times (7-21 years). Sensory evaluation and qualitative and quantitative analysis of volatile substances were performed on the experimental samples. The results showed that the aroma of Pu-erh tea (raw tea) changed from fruity/floral to smoky and fragrance during the storage process. A total of 290 volatiles were identified by HS-SPME/GC×GC-Q-TOF-MS. The key substances for the fruity/floral aroma are fenchene, (E)-1,2,3-trimethyl-4-propenyl-Naphthalene, (+/--theaspirane, and decanal, and the key substances for the smoky aroma were 2-ethyl-Furan, camphene, 1-methyl-4-(1-methylethenyl)-Benzene, and cis--Ocimene. The key aroma substances for the fragrance aroma are 1-methyl-4-(1-methylethylidene)-Cyclohexene, -Terpinene, trans--Ocimene, (E,E)-2,4-Heptadienal, octanal, 2,5-Dimethoxyethylbenzene, 2,4-Dimethylanisole, 1,2,3-Trimethoxybenzene, and 3,4-Dimethoxytoluene. This study helps us to understand further the aroma changes of Pu-erh tea (raw tea) during long-term storage.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC11898881 | PMC |
| http://dx.doi.org/10.3390/foods14050840 | DOI Listing |
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