Wang Teng, Bo Nianguo, Guan Yiqing, Yang Dihan, Chen Qiuyue, Guan Yanhui, Liu Songzhi, Wang Zhihui, Duan Hongxing, Ma Yan, Zhao Ming
College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
The Key Laboratory of Medicinal Plant Biology of Yunnan Province, National & Local Joint Engineering Research Center on Germplasm Innovation & Utilization of Chinese Medicinal Materials in Southwestern China, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
Food Chem X. 2025 Feb 15;26:102278. doi: 10.1016/j.fochx.2025.102278. eCollection 2025 Feb.
Ripened pu-erh tea derived from sun-dried green tea leaves of ancient tea plants (APRPT) is recognized for its premium quality and unique flavor profile, yet its characteristic flavor chemistry remains insufficiently elucidated. Here, five representative APRPTs were collected and characterized by integrating flavoromics and chemometric approaches. The APRPTs exhibited a thick, reddish infusion color, a mellow taste, and a strong, long-lasting mushroom aroma. Theabrownins, soluble sugars, caffeine, and gallic acid were identified as characteristic taste components and were responsible for the reddish infusion color and mellow taste. Additionally, 39 characteristic volatile compounds were identified in APRPT, and a flavor wheel for APRPT was developed based on 11 aroma types. Notably, 1-octen-3-ol, 6-methyl-5-hepten-2-one, and (E,E)-3,5-octadien-2-one were responsible for the mushroom aroma. These results provide a theoretical foundation for further studies on APRPT quality development.
由古茶树晒青毛茶制成的成熟普洱茶（APRPT）以其高品质和独特风味而闻名，但其特征风味化学仍未得到充分阐明。在此，收集了五种具有代表性的APRPT，并通过整合风味组学和化学计量学方法进行表征。APRPT呈现出浓郁的红棕色茶汤、醇厚的口感和强烈持久的蘑菇香气。茶褐素、可溶性糖、咖啡因和没食子酸被确定为特征性滋味成分，它们赋予了茶汤红棕色和醇厚的口感。此外，在APRPT中鉴定出39种特征挥发性化合物，并基于11种香气类型构建了APRPT的风味轮。值得注意的是，1-辛烯-3-醇、6-甲基-5-庚烯-2-酮和（E,E）-3,5-辛二烯-2-酮是蘑菇香气的主要成分。这些结果为进一步研究APRPT品质形成提供了理论基础。
