Effects of manufacturing on the volatile composition of raw Pu-erh tea with a focus on de-enzyming and autoclaving–compressing treatments

Variation in Volatile Compounds of Raw Pu-Erh Tea upon Steeping Process by Gas Chromatography–Ion Mobility Spectrometry and Characterization of the Aroma-Active Compounds in Tea Infusion Using Gas Chromatography–Olfactometry–Mass Spectrometry

“…The substances in the red frame were volatile compounds that were contained in all the three tested samples in high concentrations, including 1-octen-3-one, acetophenone, linalool, pentanol, octanol, benzaldehyde, ethyl acetate, geranyl acetate, and methyl benzoate (Figure ). Among these compounds, linalool, benzophenone, propanoic acid, and benzaldehyde were also identified in the RAPT infusion as reported in the previous study . In addition, great changes in volatiles were observed during the RAPT steeping process.…”

“…The tea materials were vacuum-packed and stored at room temperature until used. The RAPT infusion was prepared by a typical adopted method . In brief, 5 g of RAPT materials (sample P1) was steeped with 100 mL of boiling water for 5 min first, and the tea residues were similarly prepared with 75 mL of boiling water for the other two times (3 and 2 min, respectively).…”

“…Various analytical methods have been employed to characterize and identify aroma compounds of RIPT during the past decade. , As for RAPT, the predominant odorants are often described as floral, sweet, and green notes, and a complex variety of diverse odor compounds has been identified in the tea infusion in recent years . Manufacturing processes such as inactivating enzymes and autoclaving–compressing treatments have been proved to play a significant role in the formation of aroma characteristics of RAPT . Moreover, other factors, including steeping processes and storage conditions (e.g., temperature and years), also are of great importance to the phytochemicals and sensory attributes of tea infusions. , However, little information has been reported on the changes of aroma substances during the RAPT steeping process.…”

“…It does not belong to dark tea, and chemical profiling such as flavan-3-ols and their derivatives also significantly differed with the traditional green tea . During the past decade, a lot of research has been focused on the flavor and bioactive substances of RIPT, whereas the flavor compounds of RAPT, especially the flavor of infusion, have not sufficiently been investigated. , …”

Pear polyphenol oxidase enhances theaflavins in green tea soup through the enzymatic oxidation reaction

“…As a nonalcoholic beverage, tea is one of the most consumed beverages in the world and has a large consumer base due to its unique taste and health‐promoting effects (Fan et al, 2021). According to the different degrees of fermentation, tea can be divided into unfermented tea, slightly fermented tea, semi‐fermented tea, fully fermented tea and postfermented tea (D. Wang, Shi, et al, 2022).…”