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March 15, 2026FoodsOpen Access

Dynamic Evolution of Aroma Characteristics in Ripened Pu-Erh Tea During Industrial Fermentation: Insights from GC-MS and Flavor Wheel Analysis

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Authors

YGYiqing GuanQCQiuyue ChenNBNianguo Bo

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Overview

Analysis reveals complex aroma compound changes during fermentation of ripened Pu-erh tea, indicating potential for quality enhancement.

Key Points

  • To investigate the stage-dependent evolution of aroma compounds in ripened Pu-erh tea during fermentation.
  • Analyzed two independent batches of Pu-erh tea across three fermentation stages: raw, intermediate, and final.
  • Utilized HS-SPME/GC-MS for compound identification in conjunction with multivariate statistical analysis.
  • Developed a flavor wheel to depict changes in aroma profiles.
  • Identified 134 volatile organic compounds (VOCs), with hydrocarbons, alcohols, and esters being predominant.
  • Found 13 key aroma-active compounds contributing significantly to the tea's aroma.
  • Notable shifts in VOC levels, with fresh aromas decreasing and woody aromas increasing throughout fermentation.

Cite This Study

Guan et al. (2026) studied this question.

synapsesocial.com/papers/69b6069b83145bc643d1cc16https://doi.org/10.3390/foods15061014
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