Flavor evolution in raw Pu-erh tea during manufacturing using different processing types

This study aimed to explore the relationship between the processing type and the flavor in raw Pu-erh tea (RPT). Liquid chromatography−mass, gas chromatography-mass spectrometry, and multivariate analyses were employed to measure the component of RPT and to determine the changes in the flavor evolution of RPT at processing type. Sensory evaluation indicated that the processing type enhanced the flavor of the RPT. Based on 12 detected taste-active compounds, PCA and heat map analysis showed the average content of 4 catechins (ECG、EGCG, EC, EGC) in RPTs was 132.27 mg/g, which was 21.19 mg/g less than sun-dried tea (SDT). Astringency and bitterness of RPT can be reduced by processing type. A total of 52 volatile compounds were perceived and 4 volatile components were identified as essential compounds related to PLS-DA (VIP >1, P