Abstract:

Aroma is one of the most important parameters to indicate the character and quality of Pu-erh tea, and one of the
most important factors in capturing and developing consumer loyalty and determining its price. Pu-erh tea aroma is very
complex, but as far as we know, very few aroma active compounds have been identified from it. This paper reviews the
aroma analysis methods and aroma active compounds in Pu-erh tea. Some problems existing in the current research and
future research focuses are discussed.

Key words: Pu-erh tea, aroma active compounds, analysis methods