{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,10]],"date-time":"2026-04-10T12:50:55Z","timestamp":1775825455936,"version":"3.50.1"},"reference-count":40,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2018,8,2]],"date-time":"2018-08-02T00:00:00Z","timestamp":1533168000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Pu\u2019er tea produced from Camellia sinensis var. assamica is a widely appreciated and consumed beverage that can be divided into two kinds of tea depending on the different fermentation processed used, the special sensory characteristics, and their chemical composition. However, authentication seems to be very important for such teas, as they are traded to comparatively high prices, especially in Europe. The results for selected biochemical markers showed that aged raw pu\u2019er tea contained 210.2 mg GAE\/g polyphenols, of which 2.2 mg\/g were gallic acid, 16.1 mg\/g theogallin, 35.1 mg\/g (\u2212)-epigallocatechin gallate, and 40.1 mg\/g (\u2212)-epicatechin gallate, on average. Young ripened pu\u2019er tea contained about 104.6 mg GAE\/g polyphenols, of which 5.5 mg\/g gallic acid, 0.9 mg\/g theogallin, 0.7 mg\/g (\u2212)-epigallocatechin gallate, and 1.8 mg\/g (\u2212)-epicatechin gallate, on average. An additional objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds. Infusions of nineteen commercial teas (from pu\u2019er cakes) were obtained at different time-temperature ratios for studying the content of bioactive compounds (flavan-3-ols, flavonols, caffeoylquinic acids, methylxanthines). Brewing at 90 \u00b0C for 5 min was the best condition to obtain a high content of total polyphenols in ripened pu\u2019er tea. Principal component analysis and hierarchical cluster analysis showed, that young ripened and aged raw pu\u2019er tea can be successfully differentiated by the analyzed chemical compounds. Principal component analysis results indicated that young ripened pu\u2019er tea has higher contents of gallic acid, quercetin, and kaempferol than aged raw pu\u2019er tea.<\/jats:p>","DOI":"10.3390\/molecules23081931","type":"journal-article","created":{"date-parts":[[2018,8,3]],"date-time":"2018-08-03T03:03:15Z","timestamp":1533265395000},"page":"1931","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":25,"title":["Bioactive Compound Fingerprint Analysis of Aged Raw Pu\u2019er Tea and Young Ripened Pu\u2019er Tea"],"prefix":"10.3390","volume":"23","author":[{"given":"Vasilisa","family":"Pedan","sequence":"first","affiliation":[{"name":"Zurich University of Applied Sciences, Life Sciences and Facility Management, 8820 W\u00e4denswil, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sascha","family":"Rohn","sequence":"additional","affiliation":[{"name":"Hamburg School of Food Science, Institute of Food Chemistry, University of Hamburg, Grindelallee 117, 20146 Hamburg, Germany"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9000-8828","authenticated-orcid":false,"given":"Mirjam","family":"Holinger","sequence":"additional","affiliation":[{"name":"Research Institute of Organic Agriculture (FiBL), Ackerstrasse 113, 5070 Frick, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tilo","family":"H\u00fchn","sequence":"additional","affiliation":[{"name":"Zurich University of Applied Sciences, Life Sciences and Facility Management, 8820 W\u00e4denswil, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7009-6357","authenticated-orcid":false,"given":"Irene","family":"Chetschik","sequence":"additional","affiliation":[{"name":"Zurich University of Applied Sciences, Life Sciences and Facility Management, 8820 W\u00e4denswil, Switzerland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2018,8,2]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Hung, P.-Y. 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