The Tobacco Quality and Safety Research Center of the Tobacco Research Institute of CAAS revealed the accumulation and transformation of aroma components of Pu’er tea during pile-fermentation based on sensomics and chemometrics methods. It provides basic data for the application research of Pu’er tea flavor enhancement. It could also provide new ideas for flavor, color and biological activity enhancement of cigar leaf fermentation.

Transformation of aroma components of Pu’er tea during pilefermentation