Widely targeted metabolomic analysis reveals metabolite changes induced by incorporating black tea fermentation techniques in oolong tea processing for quality improvement

文献类型： 外文期刊

第一作者： Hao, Mengjiao

作者： Hao, Mengjiao;Lai, Xingfei;Li, Qiuhua;Cao, Junxi;Sun, Lingli;Chen, Ruohong;Zhang, Zhenbiao;Lai, Zhaoxiang;Sun, Shili;Li, Qian

作者机构：

关键词： Oolong tea; Short fermentation; Wrap-rolling; Astringency; Widely targeted metabolome

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 459 卷

页码：

收录情况： SCI

摘要： Oolong tea, a semi-fermented tea, has a prominent fruity and floral aroma, resembling green tea's astringency and pungency but lacking black tea's mellowness. Oolong tea incorporating black tea fermentation techniques (OT-IBTFT) not only retained its excellent floral and fruity aroma but also reduced astringency and enriched taste. However, metabolite changes remain unknown. In this study, widely targeted metabolomic analysis showed OT-IBTFT reduced prunin, gallocatechin, methyl gallate, and increased loliolide by changing the flavonoid biosynthesis and biosynthesis of secondary metabolites pathways, thereby reducing the astringency and increasing the mellow taste and richness to improve oolong tea quality. In addition, Wrap-rolling 5 times increased fermentation, improving the color and aroma of oolong tea by increasing theaflavic acid and 2-furoic acid, is more significant than wrap-rolling once. In conclusion, these findings provide a theoretical basis for the improvement of oolong tea processing techniques and flavor and quality control.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序