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

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. • Ancient plant ripened pu-erh tea has a strong and long-lasting mushroom aroma. • Theabrownins, soluble sugar, caffeine, and gallic acid are the characteristic taste components. • Thirty-nine characteristic volatile compounds with odor activity values >1 were identified. • 1-octen-3-ol, (E,E)-3,5-octadien-2-one, and 6-methyl-5-hepten-2-one are responsible for the mushroom aroma.