文献类型： 外文期刊
作者： Zheng, Pengcheng 1 ; Feng, Lin 1 ; Gao, Shiwei 1 ; Xue, Jinjin 1 ; Wang, Shengpeng 1 ; Wang, Xueping 1 ; Ye, Fei 1 ; Gui, Anhui 1 ; Teng, Jing 1 ; Luo, Rui 1 ; Chen, Jia 1 ; Liu, Zhonghua 2 ; Liu, Panpan 1 ;
作者机构： 1.Hubei Acad Agr Sci, Key Lab Tea Resources Comprehens Utilizat, Hubei Qingzhuan Tea Engn Res Ctr, Fruit & Tea Res Inst,Minist Agr & Rural Affairs, Wuhan 430064, Hubei, Peoples R China
2.Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China
3.Huazhong Agr Univ, Coll Hort & Forestry Sci, Wuhan 430070, Hubei, Peoples R China
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.
- 相关文献
作者其他论文 更多>>
-
A review: Integration of NIRS and chemometric methods for tea quality control-principles, spectral preprocessing methods, machine learning algorithms, research progress, and future directions
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Wang, Xueping;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Wang, Xueping;Zheng, Pengcheng;Li, Luqing;Ning, Jingming;Song, Zhiyu;Altaner, Clemens
关键词：Tea; Quality control; Near infrared spectroscopy; Machine learning; Non-destructive detection; Standardization
-
Effect of cultivar and process on the astringency of matcha based on flavonoids-targeted metabolomic analysis
作者：Xue, Jinjin;Liu, Panpan;Gui, Anhui;Wang, Xueping;Ye, Fei;Feng, Lin;Wang, Shengpeng;Teng, Jing;Gao, Shiwei;Zheng, Pengcheng;Xu, Yongquan
关键词：Astringency; Cultivar; Drying; Glycosylation modification; Flavonoids-targeted metabolomic
-
Effects of Roasting Process on Sensory Qualities, Color, Physicochemical Components, and Identification of Key Aroma Compounds in Hubei Strip-Shaped Green Tea
作者：Ye, Fei;Gui, Anhui;Liu, Panpan;Wang, Xueping;Wang, Shengpeng;Feng, Lin;Teng, Jin;Xue, Jinjin;Chen, Xun;Zheng, Pengcheng;Gao, Shiwei;Ye, Fei;Qiao, Xiaoyan;Mei, Yuanhong;Zhang, Binghua;Han, Hanshan;Liao, Anhua
关键词：Hubei strip-shaped green tea; roasting process; color; physicochemical components; aroma quantitation; odor activity value; HS-SPME-GC-MS-O
-
An efficient method for tracing the geographic origin of Enshi Yulu fresh tea leaves based on near infrared spectroscopy combined with synergy interval PLS and genetic algorithm
作者：Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Wang, Shengpeng;Feng, Lin;Liu, Panpan;Gui, Anhui;Gao, Shiwei;Teng, Jing;Ye, Fei;Wang, Xueping;Xue, Jinjin;Zheng, Pengcheng;Song, Zhiyu;Jiang, Zixiang
关键词：Fresh tea leaves; Geographic origin; Near infrared spectroscopy; Partial least squares; Genetic algorithm
-
Unlocking the secrets of Qingzhuan tea: A comprehensive overview of processing, flavor characteristics, and health benefits
作者：Liu, Panpan;Feng, Lin;Chen, Jia;Wang, Shengpeng;Wang, Xueping;Zheng, Pengcheng;Liu, Zhonghua;Chen, Jia;Han, Yanna;Ma, Mengjun
关键词：Qingzhuan tea; Flavor characteristics; Chemical composition; Microorganism; Health benefits
-
Effects of Microbial Proteins on Qingzhuan Tea Sensory Quality during Pile Fermentation
作者：Feng, Lin;Liu, Panpan;Wang, Shengpeng;Teng, Jing;Wang, Xueping;Zheng, Lin;Ye, Fei;Gui, Anhui;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng;Feng, Lin;Liu, Panpan;Wang, Shengpeng;Teng, Jing;Wang, Xueping;Zheng, Lin;Ye, Fei;Gui, Anhui;Xue, Jinjin;Gao, Shiwei;Zheng, Pengcheng
关键词：qingzhuantea; pile fermentation processes; proteome; metabolomic; tea leaves; microorganism
-
Analysis of the Changes in Volatile Components During the Processing of Enshi Yulu Tea
作者：Gui, Anhui;Ye, Fei;Xue, Jinjin;Wang, Shengpeng;Liu, Panpan;Wang, Xueping;Teng, Jing;Feng, Lin;Zheng, Pengcheng;Gao, Shiwei;Xiang, Jun
关键词：Enshi Yulu tea; steamed green tea; volatile components; variety
