Characterization of the influence of extraction factors on instant Pu-erh tea: Focusing on changes in sensory quality and aroma profile

The objective of this study is to explore the influence of extraction factors, including extraction temperatures, extraction time, and tea-water ratios, on the sensory quality and aroma characteristics of instant Pu-erh tea (IPET). Sensory evaluation, quantitative descriptive analysis (QDA) and HS-S...

Full description

Saved in:

Bibliographic Details
Main Authors:	Guohe Chen, Yajie Xue, Guangmei Zhu, He Xie, Jing Zhang, Wanling Xiao, Chuyi He, Jianan Huang, Zhonghua Liu, Chao Wang
Format:	Article
Language:	English
Published:	Elsevier 2024-12-01
Series:	Food Chemistry: X
Subjects:	Instant Pu-erh tea Key odor-active compounds HS-SPME-GC × GC-TOF/MS Relative odor activity value
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157524008137
Tags:	Add Tag No Tags, Be the first to tag this record!

Similar Items

Characterization of aroma compounds of Pu-erh ripen tea using solvent assisted flavor evaporation coupled with gas chromatography-mass spectrometry and gas chromatography-olfactometry
by: Bei Wang, et al.
Published: (2022-05-01)

Characterization of Key Odorants During Processing of Minty-like Aroma ‘Rucheng Baimaocha’ Black Tea
by: Jian Ouyang, et al.
Published: (2025-05-01)

Quality Analysis of Instant Pu-erh Tea Produced by Liquid-State Fermentation with Pantoea camelliae Z09
by: XIE Yanxia, ZHU Yuanmin, YANG Zixi, XU Pan, SHI Chuan, YU Longjiang
Published: (2025-05-01)

Comprehensive Characterization of Aroma Profile of “Glutinous Rice” Flavor in <i>Pandanus amaryllifolius Roxb.</i> Using HS–SPME–GC–O–MS and HS-GC-IMS Technology Coupled with OAV
by: Kun Tang, et al.
Published: (2025-03-01)

Optimization of Odorous Compounds Analysis in Water Using Headspace-SPME and GC-MSD, and Detection Characteristics in the Nakdong River Basin
by: Heejong Son, et al.
Published: (2024-12-01)

Volatile Profiling of Tongcheng Xiaohua Tea from Different Geographical Origins: A Multimethod Investigation Using Sensory Analysis, E-Nose, HS-SPME-GC-MS, and Chemometrics
by: Ge Jin, et al.
Published: (2025-06-01)

Characterization of volatile profiles in cherry fruits: Integration of E-nose and HS-SPME-GC–MS
by: Chen Feng, et al.
Published: (2025-05-01)

The Analytical Investigation of Electrocoagulation of Perfume Profiles for the Odor-Active Compounds
by: Sorrawit Songsathitmetha, et al.
Published: (2024-05-01)

牦牛脂肪不同脱腥处理比较及其腥味物质分析Comparison of different deodorization methods for yak fat and its fishy odor substances analysis
by: 周佳，徐瑾，赵文俊，张丽，韩广兴，韩玲，余群力ZHOU Jia， XU Jin， ZHAO Wenjun， ZHANG Li， HAN Guangxing， HAN Ling， YU Qunli
Published: (2025-04-01)

Detection of composition of functional component theabrownins in Pu-erh tea by degradation method
by: Simin Hu, et al.
Published: (2022-05-01)

Assessment of Characteristic Flavor and Taste Quality of Sugarcane Wine Fermented with Different Cultivars of Sugarcane
by: Yuxia Yang, et al.
Published: (2024-12-01)

Characterization of Volatile Substances in Pu-erh Tea (Raw Tea) at Different Storage Times
by: Yang Liu, et al.
Published: (2025-02-01)

Analysis on Composition and Sensory Quality of Characteristic Flavor Substances in Different Cold-eating Rabbits
by: Ke DONG, et al.
Published: (2025-07-01)

Characterization of volatile compounds profiles and identification of key volatile and odor-active compounds in 40 sweetpotato (Ipomoea Batatas L.) varieties
by: Rong Zhang, et al.
Published: (2025-01-01)

Analysis of Aroma Composition in Pu-erh Ripen Tea with Different Producing Areas and Storage Durations
by: Hongyan YANG, et al.
Published: (2025-03-01)

Protective effect of Pu-erh tea polysaccharides and catechins compound on immunosuppressive mice
by: CHU Xi, ZHOU Yufei, LIU Ailing, ZHOU Miao, LI Dongfang, ZHANG Sheng
Published: (2025-06-01)

Flavor Quality and Lipid-Lowering Function of Mixed Fermented Pu-erh Tea with Various Monascus Species
by: Xiaomin Chen, et al.
Published: (2025-05-01)

Aroma analysis of rum prepared by rapid aging process
by: HAO Yadong, WANG Shiyu, CHEN Jinxiu, CUI Yang, LI Jingming
Published: (2025-01-01)

Characterization of the key aroma compounds in four varieties of pomegranate juice by gas chromatography-mass spectrometry, gas chromatography-olfactometry, odor activity value, aroma recombination, and omission tests
by: Cong Lu, et al.
Published: (2023-01-01)

Construction and Sensory Characteristics of the Flavor Wheel of Raw Pu-erh Tea
by: Chunhua ZHANG, et al.
Published: (2025-08-01)

The New Aristocrat of Wuyi Rock Tea: Chemical Basis of the Unique Aroma Quality of “Laocong Shuixian”
by: Yucheng Zheng, et al.
Published: (2025-05-01)

Characterization of volatile compounds in mozzarella cheeses made from bovine and buffalo milk by different aroma extraction and identification methods
by: Zhijie Yang, et al.
Published: (2025-04-01)

Effect of Inoculation with Debaryomyces hansenii on the Microbial Community and Quality of Pu-erh Tea during Fermentation
by: WANG Teng, BO Nianguo, SHA Gen, LU Wanyang, MA Yan, ZHAO Ming,
Published: (2025-03-01)

Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAV
by: Jiayi Xu, et al.
Published: (2025-02-01)

Relationship between Changes in Physicochemical Properties with Antioxidant and Antitumor Activity Changes in Vitro of Different Purified Fractions of Pu-erh Tea Polysaccharides
by: Yilong WU, et al.
Published: (2025-06-01)

Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains
by: Xinyi Zhang, et al.
Published: (2024-12-01)

Bacterial community and quality characteristics of Pu-erh tea fermented by Weizmannia coagulans
by: XIAO Yanqin, LI Ruoyu, LIU Kunyi, WANG Teng, LEI Xin, SHA Gen, CHEN Siqin, LI Bin, MA Yan, ZHAO Ming
Published: (2025-01-01)

Enhanced Fermentation of Pu-Erh Tea with <i>Aspergillus niger</i>: Quality and Microbial Community Analysis
by: Jingchuan Zheng, et al.
Published: (2024-11-01)

Effect of Roasting Level on the Development of Key Aroma-Active Compounds in Coffee
by: Andrea M. Obando, et al.
Published: (2024-10-01)

Body Volatilome Study Strategy for COVID-19 Biomarker Identification Considering Exogenous Parameters
by: Elsa Boudard, et al.
Published: (2024-11-01)

Analysis of Key Aroma Presenting Substances in Yak Milk Lala from Different Regions of Tibet Based on HS-SPME-GC-MS and OAV
by: Chuang DONG, et al.
Published: (2025-05-01)

Detection and analysis of VOCs in chili pepper based on HS-SPME-GC × GC-TOFMS and HS-SPME-GC-MS techniques
by: Chenxi Ji, et al.
Published: (2024-01-01)

Association analysis of an anti-obesity mechanism and key ripened Pu-erh tea bioactive components by mimicking human general tea drinking
by: Junyu Liu, et al.
Published: (2025-02-01)

The Impact of Entomological Sample Handling Techniques on a Single Larva Odor Profile
by: Ana Zoe Monogan, et al.
Published: (2025-05-01)

Comprehensive Characterization of the Odor-Active Compounds in Different Processed Varieties of Yunnan White Tea (<i>Camellia sinensis</i>) by GC×GC-O-MS and Chemometrics
by: Junaid Raza, et al.
Published: (2025-01-01)

Comprehensive Characterization and Comparison of Aroma Profiles of <i>Tricholoma matsutake</i> Soup During the Cooking Process by HS-GC-IMS and HS-SPME-GC-MS
by: Ni-Na Yan, et al.
Published: (2025-04-01)

Exploring the Metabolome and Antimicrobial Properties of <i>Capsicum annuum</i> L. (Baklouti and Paprika) Dried Powders from Tunisia
by: Annalisa Serio, et al.
Published: (2024-11-01)

Volatile metabolomics highlights tea trichome's positive contribution to aroma and quality of white tea
by: Dandan Qi, et al.
Published: (2025-01-01)

Optimization of fermentation process and analysis of volatile flavor compounds in walnut male flower rice wine
by: HU Bokai, ZHANG Dongya, YAN Ye
Published: (2024-12-01)

Comprehensive aroma profiles and the underlying molecular mechanisms in six grape varieties with different flavors
by: Guang Wu, et al.
Published: (2025-04-01)