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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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Enregistré dans:
Auteurs principaux: 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
Format: Artigo
Langue:Inglês
Publié: MDPI AG 2025-02-01
Collection:Foods
Sujets:
raw Pu-erh tea
ageing cycles
quality
flavour
OAV
Accès en ligne:https://www.mdpi.com/2304-8158/14/5/829
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