An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea

Teng Wang; Nianguo Bo; Yiqing Guan; Dihan Yang; Qiuyue Chen; Yanhui Guan; Songzhi Liu; Zhihui Wang; Hongxing Duan; Yan Ma; Ming Zhao

doi:10.1016/j.fochx.2025.102278

An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea

Food Chem X. 2025 Feb 15:26:102278. doi: 10.1016/j.fochx.2025.102278. eCollection 2025 Feb.

Authors

Teng Wang^{1

2}, Nianguo Bo^{1

2}, Yiqing Guan^{1

2}, Dihan Yang^{1

2}, Qiuyue Chen^{1

2}, Yanhui Guan², Songzhi Liu³, Zhihui Wang⁴, Hongxing Duan¹, Yan Ma¹, Ming Zhao^{1

2}

Affiliations

¹ College of Tea Science & College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
² 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.
³ Pu'er Pushan Tea Co., Ltd, Pu'er, Yunnan 665000, China.
⁴ West Yunnan University of Applied Sciences College of Tea (pu'er)Pu'er, Yunnan 665000, China.

Abstract

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.

Keywords: Ancient plant ripened pu-erh tea; Characteristic volatile compounds; Flavor wheel; Sensory characteristics; Taste quality.