Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
文献类型： 外文期刊
作者： Yang, Wanying 1 ; Chen, Ruohong 2 ; Sun, Lingli 2 ; Li, Qiuhua 2 ; Lai, Xingfei 2 ; Zhang, Zhenbiao 2 ; Lai, Zhaoxiang 2 ; Hao, Mengjiao 2 ; Li, Qian 3 ; Lin, Sen 3 ; Ni, He 1 ; Sun, Shili 2 ;
作者机构： 1.South China Normal Univ, Sch Life Sci, Guangdong Prov Key Lab Biotechnol Plant Dev, Guangzhou 510631, Peoples R China
2.Guangdong Acad Agr Sci, Tea Res Inst, Guangdong Prov Key Lab Tea Plant Resources Innovat, Guangzhou 510640, Peoples R China
3.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Minist Agr & Rural Affairs,Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc, Guangzhou 510610, Peoples R China
关键词： dark tea; quality; taste; pile-fermentation; metabolomics; microbiomics
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 4 期
页码：
收录情况： SCI
摘要： The pile-fermentation conditions and raw materials used play a vital role in determining the stability and quality of dark tea. In this study, sensory quality evaluation, metabolomics, and microbiomics techniques were used to investigate the effect of pile-fermentation duration on the taste quality of single-cultivar large-leaf dark tea (SLDT) and its underlying metabolite and microbial mechanisms. The study revealed that a 60-day duration resulted in a better SLDT sensory quality, with astringency and bitterness significantly reduced and sweetness increased. Catechins and theaflavins with ester structures, L-epicatechin, methyl gallate, protocatechuic acid, gallic acid, salicin, chlorogenic acid, and neochlorogenic acid were key taste metabolites contributing to the reduction of astringency and bitterness. Salicylic acid and D-sorbitol helped form the sweetness. Correlation analysis found out Aspergillus, Thermomyces, Bacillus, Staphylococcus, and Micrococcaceae were core functional microorganisms linked to these metabolites, helping to foster the higher quality of SLDT. Microorganisms shaped the taste quality of SLDT through metabolic processes and enzyme secretion during pile-fermentation. This study provided insights into the metabolite basis and microbiological mechanisms of SLDT taste formation and offered guidance for optimizing production processes to improve the stability and quality of dark tea.
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