Chenpi flavor is shaped by volatile oils, flavonoids, and other components, with aging affecting aroma and taste.
Common Component Types
- Volatile oils: contribute citrus aroma and freshness;
- Flavonoids: contribute bitterness and lingering sweetness;
- Other minor components: add to overall flavor complexity.
Aging and Flavor Changes
During aging, the aroma becomes more restrained and bitterness tends to soften, resulting in a smoother taste.
Overall, chenpi flavor is the result of multiple components interacting over time.