Dynamic changes in metabolites during the manufacture of three distinct flavor types of Tieguanyin

文献类型： 外文期刊

第一作者： Zeng, Lin

作者： Zeng, Lin;Fu, Yan-Qing;Li, Yuan-Chao;Gao, Ying;Wang, Fang;Xu, Yong-Quan;Li, Yuan-Chao;Gao, Shui-lian;Gao, Shui-lian;Liu, Jin-Long

作者机构：

关键词： Tieguanyin; Processing procedure; Flavor characteristic; Metabolomics; Substance basis

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 487 卷

页码：

收录情况： SCI

摘要： The formation mechanisms for different aroma types of Tieguanyin was investigated. In this study, the same fresh leaves were processed into three Tieguanyin samples with distinct aroma types (fresh floral scent, flower and fruit scent, sweet fruity scent). Based on sensory evaluation and metabolomic analysis, the dynamic changes of aroma-and taste-related compounds in three Tieguanyin tea samples during processing process were investigated. Sensory evaluation results demonstrated that subtle variations in processing parameters resulted in distinct flavor types of Tieguanyin. Metabolomic analysis identified 199 taste-related metabolites and 82 aroma-related compounds. The fresh floral-scented Tieguanyin had more catechins and L-theanine. Linalool, 1-octanol, and benzeneacetaldehyde were identified as the key contributors to the overall aroma of Tieguanyin. Short time (340 min) of shaking and heavy fixation (260 degrees C, 5.5 min) produced fresh floral scented Tieguanyin tea. These findings provide a theoretical basis for the comprehensive understanding of flavor formation of Tieguanyin tea.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序