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Updated: Jul 16, 2026

Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
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Non-Volatile Metabolic Reprogramming and Sensory Evolution of Anhua Qianliang Tea During Long-Term Storage

Mengzhen Xia1,2,3, Zhichao Lin1,2,3, Meihui Huang1,2,3

  • 1Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China.

Foods (Basel, Switzerland)
|July 15, 2026
PubMed
Summary

Aging Anhua Qianliang tea transforms its quality through metabolic changes. Key metabolites like polyphenols and amino acids decrease, while others like phenylpropanoids and lipids change, impacting sensory properties and tea maturation.

Keywords:
Anhua Qianliang tealong-term storagephysicochemical analysissensory evaluationuntargeted metabolomics

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