Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics

文献类型： 外文期刊

第一作者： Dong, Haiyu

作者： Dong, Haiyu;Li, Yonghui;Wang, Baijuan;Liu, Xiaohui;Lai, Xingfei;Hao, Mengjiao;Sun, Lingli;Li, Qiuhua;Chen, Ruohong;Sun, Shili;Zhang, Zhenbiao;Li, Qian

作者机构：

关键词： Black tea; Fermentation; Taste quality; Composition; Metabolomics

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 444 卷

页码：

收录情况： SCI

摘要： Fermentation durations are crucial in determining the quality of black tea flavour. The mechanism underlying the degradation of black tea flavour caused by inappropriate fermentation duration remains unclear. In this study, the taste of black teas with different fermentation durations (BTFs) was analysed using sensory evaluation, electronic tongue, and metabolomics. The results revealed significant differences in 46 flavour profile components within the BTFs. Notably, metabolites such as gallocatechin gallate, gallocatechin, and epigallocatechin were found to be primarily reduced during fermentation, leading to a reduction in the astringency of black tea. Conversely, an increase in D-mandelic acid and guanine among others was observed to enhance the bitter flavour of black tea, while 3-Hydroxy-5-methylphenol nucleotides were found to contribute to sweetness. Furthermore, succinic acid and cyclic-3 ',5 '-adenine nucleotides were associated with diminished freshness. This study offers a theoretical foundation for the regulation of flavour quality in large leaf black tea.

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