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
To investigate the flavour evolution mechanism of raw Pu-erh tea (RPT) during storage, the volatile and non-volatile compounds of RPT with different storage years (1–10 years) from the same raw material origin, manufacturer, and storage location in Wenshan Prefecture, Yunnan Province, were systemati...
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2025-02-01
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| author | Jiayi Xu Xiujuan Deng Yamin Wu Miao Zhou Cen Du Qiaomei Wang Yuxin Xia Junjie He Wenxia Yuan Wendou Wu Hongxu Li Yankun Wang Tong Li Baijuan Wang |
| author_facet | Jiayi Xu Xiujuan Deng Yamin Wu Miao Zhou Cen Du Qiaomei Wang Yuxin Xia Junjie He Wenxia Yuan Wendou Wu Hongxu Li Yankun Wang Tong Li Baijuan Wang |
| author_sort | Jiayi Xu |
| collection | DOAJ |
| description | To investigate the flavour evolution mechanism of raw Pu-erh tea (RPT) during storage, the volatile and non-volatile compounds of RPT with different storage years (1–10 years) from the same raw material origin, manufacturer, and storage location in Wenshan Prefecture, Yunnan Province, were systematically analysed by HPLC, HS-SPME-GC-MS, and OAV. The results showed that both cluster analyses based on non-volatile and volatile compounds could classify RPT of different storage years into three ageing cycles, with key turning points in the third and eighth years of storage, which is also accompanied by the colour changing from green to orange or brown, the aroma changing from a faint scent to woody and ageing, the astringency diminishing, and the sweet and mellow increasing. Theophylline was identified as the potential marker of RPT stored 1–3 years, while (−)-catechin gallate, (−)-gallocatechin gallate, quercetin, and rutin as those for a storage of 9–10 years. The volatile compounds indicate a general trend of an initial increase followed by a decrease. Forty-four key aroma compounds (OAV ≥ 1) were identified. Eucalyptol, β-Caryophyllene, 2-Amylfuran, Copaene, Estragole, and α-Terpinene originated as potential markers for RPT stored 1–3 years, while (Z)-Linalool oxide (furanoid), α-Terpineol, Terpinen-4-ol, and cis-Anethol were for RPT stored 8–10 years. This study revealed the flavour characteristics and quality changes of RPT over the course of storage, and constructed a sensory flavour wheel, providing theoretical underpinnings for the quality control and assessment of RPT. |
| format | Article |
| id | doaj-art-e920b9ff72384dbd925af58b483da021 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-e920b9ff72384dbd925af58b483da0212025-08-20T02:05:09ZengMDPI AGFoods2304-81582025-02-0114582910.3390/foods14050829Characteristic Changes and Potential Markers of Flavour in Raw Pu-Erh Tea with Different Ageing Cycles Analysed by HPLC, HS-SPME-GC-MS, and OAVJiayi Xu0Xiujuan Deng1Yamin Wu2Miao Zhou3Cen Du4Qiaomei Wang5Yuxin Xia6Junjie He7Wenxia Yuan8Wendou Wu9Hongxu Li10Yankun Wang11Tong Li12Baijuan Wang13College of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaTea Distribution Association in Wenshan Prefecture, Wenshan 663000, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaYunnan Organic Tea Industry Intelligent Engineering Research Center, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaYunnan Key Laboratory of Crop Production and Smart Agriculture, Kunming 650201, ChinaCollege of Tea Science, Yunnan Agricultural University, Kunming 650201, ChinaTo investigate the flavour evolution mechanism of raw Pu-erh tea (RPT) during storage, the volatile and non-volatile compounds of RPT with different storage years (1–10 years) from the same raw material origin, manufacturer, and storage location in Wenshan Prefecture, Yunnan Province, were systematically analysed by HPLC, HS-SPME-GC-MS, and OAV. The results showed that both cluster analyses based on non-volatile and volatile compounds could classify RPT of different storage years into three ageing cycles, with key turning points in the third and eighth years of storage, which is also accompanied by the colour changing from green to orange or brown, the aroma changing from a faint scent to woody and ageing, the astringency diminishing, and the sweet and mellow increasing. Theophylline was identified as the potential marker of RPT stored 1–3 years, while (−)-catechin gallate, (−)-gallocatechin gallate, quercetin, and rutin as those for a storage of 9–10 years. The volatile compounds indicate a general trend of an initial increase followed by a decrease. Forty-four key aroma compounds (OAV ≥ 1) were identified. Eucalyptol, β-Caryophyllene, 2-Amylfuran, Copaene, Estragole, and α-Terpinene originated as potential markers for RPT stored 1–3 years, while (Z)-Linalool oxide (furanoid), α-Terpineol, Terpinen-4-ol, and cis-Anethol were for RPT stored 8–10 years. This study revealed the flavour characteristics and quality changes of RPT over the course of storage, and constructed a sensory flavour wheel, providing theoretical underpinnings for the quality control and assessment of RPT.https://www.mdpi.com/2304-8158/14/5/829raw Pu-erh teaageing cyclesqualityflavourOAV |
| spellingShingle | Jiayi Xu Xiujuan Deng Yamin Wu Miao Zhou Cen Du Qiaomei Wang Yuxin Xia Junjie He Wenxia Yuan Wendou Wu Hongxu Li Yankun Wang Tong Li Baijuan Wang 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 Foods raw Pu-erh tea ageing cycles quality flavour OAV |
| title | 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 |
| title_full | 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 |
| title_fullStr | 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 |
| title_full_unstemmed | 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 |
| title_short | 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 |
| title_sort | 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 |
| topic | raw Pu-erh tea ageing cycles quality flavour OAV |
| url | https://www.mdpi.com/2304-8158/14/5/829 |
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