chenpi aging
process / process-chenpi-aging
陳皮の熟成
Long-term aging of chenpi. Traditionally, "the older, the better" is described as applying.
On this page (7 sections)
Reading the bitterness
Chenpi (aged mandarin peel) recorded as being of the same cultivar, origin, season, and initial processing, aged for 2, 10, and 25 years, was compared by 12 experienced assessors on a 6-point scale. The longer-aged groups were higher in bitterness, astringency, sweetness, and richness, and lower in sourness (each p<0.05). However, this is a study that cross-sectionally compared stored products of different ages, and there is no statement that a single batch was tracked for 25 years. The methods for sampling and presenting the samples for human evaluation are also not specified in the text.
The same 3 age groups were also examined with an electronic tongue. In the liquid obtained by steeping 3.0 g of chenpi in 200 mL of boiling water for 3 minutes, removing it, and steeping it again in another 200 mL for 3 minutes, the bitterness sensor response placed the 2-year and 10-year products in the same significance-letter group, with the 25-year product in a separate, higher group (p<0.05). This is an instrument response, not the bitterness strength itself as perceived by humans. It does not show a difference between the 2-year and 10-year products, or an effect of storage duration alone.
Sources for this overview
Checked for this overview: Supports the same cultivar, same origin, same season, and same initial processing; the 2/10/25-year ages; the 12 assessors; the 6-point QDA; the direction of the taste changes with p<0.05; and the limitations that this is a cross-sectional comparison with no statement of tracking and no stated presentation method. / Supports the electronic-tongue steeping of 3.0 g in 200 mL for 3 minutes, repeated twice; the bitterness-response significance-letter groups (2-year/10-year group a, 25-year group b); and the limitations that this is not human sensory data and does not establish storage duration alone as the cause.
Follow the connections
Chenpi →is produced through→ chenpi aging
Structured claims — open a section to read each claim's confidence, evidence and limits
Sensory (2)
Scope: Xu et al. 2025; QDA of 3 aging-duration groups recorded as being of the same cultivar, same origin, same season, and same initial processing.
Note: This is a cross-sectional comparison of age groups, with no statement that the same lot was tracked. The specific sampling and presentation methods for the human sensory samples are not specified in the Methods, and the 3 g/200 mL electronic-tongue condition is not carried over to it.
Show data
process-chenpi-aging —has_sensory_response→ "When 12 assessors evaluated Citrus reticulata “Chachi” aged for 2, 10, and 25 years on a 6-point scale, the longer-aged groups were higher in bitterness, astringency, sweetness, and richness, and lower in sourness (each p<0.05)."Scope: Xu et al. 2025; electronic-tongue measurement of a liquid obtained by steeping 3.0 g in 200 mL of boiling water for 3 minutes, 2 times.
Note: This is an instrument sensor response, not intensity as perceived by humans. No significant difference is shown between the 2-year and 10-year products. This is a cross-sectional comparison of 3 age groups and does not establish storage duration alone as the cause.
Show data
process-chenpi-aging —was_observed_with→ "When the 2-year, 10-year, and 25-year products were extracted in hot water and measured with an electronic tongue, the bitterness sensor response placed the 2-year and 10-year products in the same significance-letter group, with the 25-year product in a separate, higher group (p<0.05)."How processing and cooking change it (1)
Scope: Chenpi (Citri Reticulatae Pericarpium)
Show data
ingredient-chenpi-cn-aged —is_produced_through→ process-chenpi-aging