Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times

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成果类型：

期刊论文

作者：

Liu, Yang;Wang, Zhixia;Zhang, Xinyi;Chen, Hongyu;Ruan, Dianrong;...

通讯作者：

Huang, Jianan;Liu, ZH

作者机构：

[Wang, Zhixia; Bai, Silei; Zhang, Xinyi; Liu, Zhonghua; Liu, Yang; Huang, Jianan; Chen, Hongyu; Huang, JN] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Ruan, Dianrong] Yunnan Six Tea Mt Tea Ind Co Ltd, Kunming 650000, Peoples R China.

[Bai, Silei; Liu, Zhonghua; Huang, Jianan; Huang, JN] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Bai, Silei; Liu, Zhonghua; Huang, Jianan; Huang, JN] Hunan Agr Univ, Coinnovat Ctr Educ Minist Utilizat Bot Funct Ingre, Changsha 410128, Peoples R China.

[Bai, Silei; Liu, Zhonghua; Huang, Jianan; Huang, JN] Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

通讯机构：

[Liu, ZH ; Huang, JN] H

Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

Hunan Agr Univ, Coinnovat Ctr Educ Minist Utilizat Bot Funct Ingre, Changsha 410128, Peoples R China.

Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Pu-erh tea;fruity/floral aroma;smoky aroma;storage time

期刊：

Foods

ISSN：

2304-8158

年：

2025

卷：

期：

页码：

840

DOI：

10.3390/foods14050840

基金类别：

the National Tea Industry Technology System of China—Functional Component Utilization#&#&#CARS-19 the efficient utilization of special tea resources in Yunnan Province#&#&#2022xczx-348 Yunnan Six Tea Mountain Tea Industry Co. Ltd.

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

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 th...

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Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times

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