Aroma characterisation of Pu-erh tea using headspace-solid phase microextraction combined with GC/MS and GC-olfactometry

► Sixty-six major volatile compounds were identified from Chinese Pu-erh tea. ► Twenty-nine potent odorants were identified as contributor to Pu-erh tea odours. ► The most abundant aroma component in Pu-erh tea was 1,2,3-trimethoxybenzene. ► Methoxy-phenolic compounds play a vital role in the special flavour of Pu-erh tea.