Unveiling the chemical composition of unique flavor profiles in raw Pu-erh tea from different Tea-Producing Mountains

The Chinese proverb “One mountain, one flavor” reflects that raw pu-erh tea (RPT) from different tea-producing mountains (TPMs) possesses distinct flavor profiles. However, limited research has been conducted on the chemical composition underlying distinct flavor profiles. In this study, sensory evaluation and main phytochemical compositions revealed diverse aromas of RPTs from 26 TPMs. A total of 225 volatile compounds were analyzed qualitatively and quantitatively by comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry, including hydrocarbon compounds, ketones, alcohols, and aldehydes. Furthermore, twenty-one common key odor-active compounds, potentially influencing the regional flavor, were identified by gas chromatography-olfactometry and odor activity value. Multivariate statistical analysis showed that geographical factors—longitudes, latitudes, counties, and elevations—account for 37.02 % of the aroma profile variance, implying the possible influence of other potential factors. The study results serve as a reference for a better understanding of the correlation between the RPT flavor characteristics and geographical attributes in TPMs. •Raw Pu-erh teas derived from 26 tea-producing mountains of the Pu’er region exhibited differences in flavor compounds.•A total of 21 common key odor-active compounds that affect aroma profile in different raw pu-erh teas were identified.•Multivariate statistical analysis and RDA analysis elucidated the effects of geographical factors on aroma profiles.•The county level provided the highest explanatory power for the differences in aroma types.