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<p>Raw Pu-erh tea (RPT) is a traditional Chinese tea, and the mechanisms underlying the evolution of its chemical composition and sensory characteristics during long-term aging remain not fully understood. This study applied a multi-omics approach (including untargeted and targeted metabolomics) combined with electronic sensory technology to systematically investigate changes in chemical composition and sensory properties during the aging of RPT. The results showed that long-term aging led to decreases in most flavanols, flavonoids, amino acids, and nucleosides, while soluble sugars exhibited an increasing trend; meanwhile, certain phenolic acids, flavonoids, and alkaloids remained relatively stable throughout aging. These findings suggest that the aging process of RPT involves not only the degradation of major tea polyphenols and amino acids but also the accumulation or stabilization of specific characteristic metabolites, thereby gradually shaping the unique chemical profile of aged tea. Electronic sensory analysis was highly consistent with metabolomics results, indicating that aging renders RPT taste mellower and smoother. Overall, this integrated study reveals the coordinated evolution of chemical composition and sensory characteristics during long-term aging of RPT, providing new insights into the mechanisms underlying quality improvement.</p>

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Integration of multi-omics and electronic sensory technologies, reveals aging characteristics in raw Pu-erh tea

  • 期刊论文

  • 发表日期：

    2026年4月17日

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  • Ke Xiao,
  • Yiqiao Zhao,
  • Yinyan Chen,
  • Wei Zhao,
  • Jun Tan,
  • Zhonghua Liu,
  • Kunbo Wang,
  • Jianan Huang,
  • Mingzhi Zhu

摘要

Raw Pu-erh tea (RPT) is a traditional Chinese tea, and the mechanisms underlying the evolution of its chemical composition and sensory characteristics during long-term aging remain not fully understood. This study applied a multi-omics approach (including untargeted and targeted metabolomics) combined with electronic sensory technology to systematically investigate changes in chemical composition and sensory properties during the aging of RPT. The results showed that long-term aging led to decreases in most flavanols, flavonoids, amino acids, and nucleosides, while soluble sugars exhibited an increasing trend; meanwhile, certain phenolic acids, flavonoids, and alkaloids remained relatively stable throughout aging. These findings suggest that the aging process of RPT involves not only the degradation of major tea polyphenols and amino acids but also the accumulation or stabilization of specific characteristic metabolites, thereby gradually shaping the unique chemical profile of aged tea. Electronic sensory analysis was highly consistent with metabolomics results, indicating that aging renders RPT taste mellower and smoother. Overall, this integrated study reveals the coordinated evolution of chemical composition and sensory characteristics during long-term aging of RPT, providing new insights into the mechanisms underlying quality improvement.