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This review systematically summarizes the material basis of Pu\u2010erh tea flavor, focusing on key taste, sensation and aroma compounds such as tea polyphenols, alkaloids, amino acids, and volatiles. A major highlight of this review is its integration of molecular sensory science, detailing taste, sensation, and odor perception mechanisms mediated by key receptors. The interplay between flavor compounds is explored to decode the complexity of Pu\u2010erh tea's flavor profile. The transformation pathways of these components during critical processing steps are elucidated, highlighting microbial succession and enzymatic reactions that drive the evolution of sensory attributes like bitterness, sweetness, and aged aroma. Advanced analytical methods, including quantitative descriptive analysis, electronic nose\/tongue, and computational approaches like molecular docking, are discussed for their roles in bridging chemical data with flavor perception. Despite advancements, challenges remain, such as clarifying the molecular basis of sweet aftertaste and optimizing numerically controlled fermentation. This review provides a multidisciplinary framework for future research, emphasizing the convergence of metabolomics, sensory neuroscience, and artificial intelligence to advance Pu\u2010erh tea flavor science.\n                  <\/jats:p>","DOI":"10.1111\/1541-4337.70440","type":"journal-article","created":{"date-parts":[[2026,3,14]],"date-time":"2026-03-14T11:34:39Z","timestamp":1773488079000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Unveiling the Complexity of Pu\u2010Erh Tea Flavor: Integrating Chemistry, Processing, and Sensory Neuroscience"],"prefix":"10.1111","volume":"25","author":[{"given":"Hongjiang","family":"Zheng","sequence":"first","affiliation":[{"name":"Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City\/College of Food Science Southwest University  Chongqing China"},{"name":"Chongqing Key Laboratory of Speciality Food Co\u2010Built by Sichuan and Chongqing Southwest University  Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rongbosen","family":"Yue","sequence":"additional","affiliation":[{"name":"Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City\/College of Food Science Southwest University  Chongqing China"},{"name":"Chongqing Key Laboratory of Speciality Food Co\u2010Built by Sichuan and Chongqing Southwest University  Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jielin","family":"Jiang","sequence":"additional","affiliation":[{"name":"College of Food Science Southwest University  Chongqing China"},{"name":"Yunnan TAETEA Group Co., Ltd.  Yunnan China"},{"name":"Menghai Tea Factory  Yunnan China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liyong","family":"Luo","sequence":"additional","affiliation":[{"name":"Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City\/College of Food Science Southwest University  Chongqing China"},{"name":"Chongqing Key Laboratory of Speciality Food Co\u2010Built by Sichuan and Chongqing Southwest University  Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3860-7724","authenticated-orcid":false,"given":"Liang","family":"Zeng","sequence":"additional","affiliation":[{"name":"Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City\/College of Food Science Southwest University  Chongqing China"},{"name":"Chongqing Key Laboratory of Speciality Food Co\u2010Built by Sichuan and Chongqing Southwest University  Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3677-9290","authenticated-orcid":false,"given":"Yan","family":"Liu","sequence":"additional","affiliation":[{"name":"Integrative Science Center of Germplasm Creation in Western China (CHONGQING) Science City\/College of Food Science Southwest University  Chongqing China"},{"name":"Chongqing Key Laboratory of Speciality Food Co\u2010Built by Sichuan and Chongqing Southwest University  Chongqing China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,3,14]]},"reference":[{"key":"e_1_2_13_2_1","doi-asserted-by":"publisher","DOI":"10.1039\/C2FO00006G"},{"key":"e_1_2_13_3_1","doi-asserted-by":"publisher","DOI":"10.1523\/JNEUROSCI.23\u201030\u201009947.2003"},{"key":"e_1_2_13_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0092\u20108674(00)80706\u20100"},{"key":"e_1_2_13_5_1","doi-asserted-by":"publisher","DOI":"10.3969\/j.issn.1000\u20103150.2019.02.012"},{"key":"e_1_2_13_6_1","doi-asserted-by":"publisher","DOI":"10.1038\/72053"},{"key":"e_1_2_13_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.carbpol.2016.08.022"},{"key":"e_1_2_13_8_1","doi-asserted-by":"publisher","DOI":"10.7506\/spkx1002\u20106630\u201020210412\u2010171"},{"key":"e_1_2_13_9_1","doi-asserted-by":"publisher","DOI":"10.13386\/j.issn1002\u20100306.2011.10.059"},{"key":"e_1_2_13_10_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2019.108642"},{"key":"e_1_2_13_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2006.08.002"},{"key":"e_1_2_13_12_1","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2011.606929"},{"key":"e_1_2_13_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135678"},{"issue":"7","key":"e_1_2_13_14_1","first-page":"1","article-title":"Mechanism of Pu\u2010Erh Tea Taste Formation","volume":"43","author":"Deng S. 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