文献类型： 外文期刊
第一作者： Zheng, Pengcheng
作者： Zheng, Pengcheng;Feng, Lin;Gao, Shiwei;Xue, Jinjin;Wang, Shengpeng;Wang, Xueping;Ye, Fei;Gui, Anhui;Teng, Jing;Luo, Rui;Chen, Jia;Liu, Panpan;Liu, Zhonghua;Chen, Jia
作者机构：
关键词： Qingzhuan tea; Lipid metabolism; Unsaturated fatty acid; Olefinic aldehyde; Volatile compound; Qingzhuan tea; Lipid metabolism; Unsaturated fatty acid; Olefinic aldehyde; Volatile compound
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 30 卷
页码：
收录情况： SCI
摘要： This study systematically investigates lipid dynamics and their role in aroma formation during Qingzhuan tea (QZT) processing. Using UHPLC-MRM-MS/MS and GC-MS, we analyzed fatty acids (FAs) and oxidized fatty acids (OFAs) across seven processing stages, identifying 31 FAs and 55 OFAs. Polyunsaturated fatty acids (PUFAs), particularly alpha-linolenic acid (C18:3) and linoleic acid (C18:2), dominated the lipid profiles (43.7 %-60.1 %), exhibiting biphasic dynamics: a 5.3-fold increase during pile fermentation and natural aging (RT -> A12) followed by oxidative degradation (30.0 % reduction in QZT). Multivariate analysis revealed 76 differential lipids correlating with 22 key volatiles, including (E,E)-2,4-heptadienal and (E)-2-octenal. Metabolic pathway analysis mapped lipoxygenase/cyclooxygenase (LOX/COX)-mediated oxidation of C18:3/C18:2 to hydroperoxides, which were then cleaved by lyases into aldehydes. Isotope labeling confirmed cross-pathway interactions between linoleic and arachidonic acid metabolism, while modeling experiments validated enzymatic generation of C6-C9 aldehydes from lipid precursors. This work elucidates the biochemical basis of QZT's aged aroma, providing actionable insights for flavor modulation in fermented teas.
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