Food chemistryVolatile Organic CompoundsFlavoring AgentsGas Chromatography-Mass SpectrometryCamellia sinensisTea
Flavor evolution of Pu-erh tea (ripe tea): Quantitative characterization of volatile dynamics during natural aging.
Zhixia Wang, Dan Su, Hongtao Ren, Jia Zhou, Chuyi He, Yali Li, Hongjie Zhou, Zhonghua Liu, Jianan Huang
Published: 202610.1016/j.foodchem.2025.146419
Abstract
This study investigated the flavor evolution of RPT during natural aging using GC-MS and metabolomics approaches. We identified 114 volatile compounds and performed quantitative analysis. Metabolic pathway analysis implicated three pathways caffeine…
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