{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,31]],"date-time":"2026-08-31T01:48:41Z","timestamp":1788140921373,"version":"build-2803163510"},"reference-count":45,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T00:00:00Z","timestamp":1733011200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,12]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The assessment of aroma plays a crucial role in determining the characteristics and quality of Pu\u2010erh tea. The volatile compounds present in Pu\u2010erh raw tea sourced from five regions in Yunnan Province have been studied using gas chromatography\u2010mass spectrometry (GC\u2010MS) in conjunction with headspace solid phase microextraction (HS\u2010SPME). A total of 69 aroma\u2010active compounds were identified, with alcohols, ketones, and aldehydes being the predominant component types. Furthermore, notable variations were observed among four pairs of volatile terpenoid enantiomers. Significant discrimination was achieved using orthogonal partial least squares discrimination analysis (\n                      <jats:italic>R<\/jats:italic>\n                      (\n                      <jats:italic>x<\/jats:italic>\n                      <jats:sup>2<\/jats:sup>\n                      )\u00a0=\u00a00.926,\n                      <jats:italic>R<\/jats:italic>\n                      (\n                      <jats:italic>y<\/jats:italic>\n                      <jats:sup>2<\/jats:sup>\n                      )\u00a0=\u00a00.843,\n                      <jats:italic>Q<\/jats:italic>\n                      <jats:sup>2\u00a0<\/jats:sup>\n                      =\u00a00.501). Moreover, 33 important differential compounds were identified based on variable importance in the projection values (VIP\u00a0&gt;\u00a01.0) and one\u2010way ANOVA analysis (\n                      <jats:italic>p<\/jats:italic>\n                      \u00a0&lt;\u00a00.05). Subsequently, a KEGG pathway analysis was conducted, revealing enrichment pathways primarily focused on the mevalonate pathway, steroid biosynthesis, and fatty acid biosynthesis. Ultimately, the key volatile compounds and major aroma\u2010contributing compounds were successfully identified.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.17562","type":"journal-article","created":{"date-parts":[[2024,12,1]],"date-time":"2024-12-01T23:01:48Z","timestamp":1733094108000},"page":"9198-9213","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":7,"title":["Characterization of primary aroma compounds in Pu\u2010erh raw tea sourced from various regions using gas chromatography\u2010mass spectrometry and headspace solid\u2010phase microextraction"],"prefix":"10.1111","volume":"89","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6092-9151","authenticated-orcid":false,"given":"Lijuan","family":"Du","sequence":"first","affiliation":[{"name":"Institute of Quality Standards &amp; Testing Technique Yunnan Academy of Agricultural Science  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yanping","family":"Ye","sequence":"additional","affiliation":[{"name":"Institute of Quality Standards &amp; Testing Technique Yunnan Academy of Agricultural Science  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jinliang","family":"Shao","sequence":"additional","affiliation":[{"name":"Institute of Quality Standards &amp; Testing Technique Yunnan Academy of Agricultural Science  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yutong","family":"Wang","sequence":"additional","affiliation":[{"name":"Institute of Quality Standards &amp; Testing Technique Yunnan Academy of Agricultural Science  Kunming China"},{"name":"Faculty of Food Science and Technology Yunnan Agricultural University  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Guolei","family":"Zhu","sequence":"additional","affiliation":[{"name":"Key Laboratory of State Forestry and Grassland Adiministration on Highly\u2010Efficient Utilization of Forestry Biomass Resources in Southwest China Southwest Forestry University  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hua","family":"Jiang","sequence":"additional","affiliation":[{"name":"Yunnan Huaying Technology Company Limited  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hongcheng","family":"Liu","sequence":"additional","affiliation":[{"name":"Institute of Quality Standards &amp; Testing Technique Yunnan Academy of Agricultural Science  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhenhuan","family":"Liu","sequence":"additional","affiliation":[{"name":"Institute of Quality Standards &amp; Testing Technique Yunnan Academy of Agricultural Science  Kunming China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,12]]},"reference":[{"key":"e_1_2_7_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2022.132463"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2022.113755"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1038\/s41598\u2010022\u201008872\u2010z"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2024.115741"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.4122"},{"key":"e_1_2_7_7_1","volume-title":"Study on quality related chemical constituents in the processing of Pu\u2010erh raw tea","author":"Fan X. 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