文献类型： 外文期刊
作者： Qiao, Xiaoyan 1 ; Zhang, Shuhan 2 ; He, Shengnan 2 ; Liu, Shouan 2 ;
作者机构： 1.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China
2.Jilin Univ, Coll Plant Sci, Lab Tea & Med Plant Biol, Changchun 130062, Peoples R China
3.Jilin Univ, Coll Plant Sci, Lab Mol Plant Pathol, Changchun 130062, Peoples R China
关键词： Colletotrichum camelliae; Urate oxidase; Black tea aroma; Descriptive sensory analysis; Autumn tea quality
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 184 卷
页码：
收录情况： SCI
摘要： Microbes can be used to improve the quality of fermented beverages and food. Colletotrichum camelliae is one of the most dominant fungi associated with tea leaves. In the present study, black tea produced from the autumn leaves of Yellowish Yinghong 9 was treated with C. camelliae urate oxidase (CcUOX) to determine whether this treatment could improve tea quality. The effects of recombinant CcUOX on several black tea quality parameters were assessed, such as liquor color, aroma, and levels of theabrownins, thearubigins, total polyphenols, catechins, caffeine, xanthine, and hypoxanthine. CcUOX treatment significantly affected the aroma composition and volatile compound profiles. Specifically, volatiles in the benzenoid/phenylpropanoid, fatty acid metabolism, and amino acid pathways were increased in CcUOX-treated black tea, whereas levels of volatiles in the terpineol and carotenoid pathways were reduced. This suggested that the balance of aroma constituents in Yellowish Yinghong 9 black tea was affected by treatment with CcUOX. The present study provides evidence that pre-treatment of black tea with a single enzyme from a common tea-associated microbe could significantly improve autumn tea quality, validating this method for use in further studies of tea improvement.
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