Effects of fermentation duration on the flavour quality of large leaf black tea based on metabolomics
文献类型： 外文期刊
作者： Dong, Haiyu 1 ; Li, Yonghui 1 ; Lai, Xingfei 2 ; Hao, Mengjiao 2 ; Sun, Lingli 2 ; Li, Qiuhua 2 ; Chen, Ruohong 2 ; Li, Qian 3 ; Sun, Shili 2 ; Wang, Baijuan 1 ; Zhang, Zhenbiao 2 ; Liu, Xiaohui 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Tea Sci, Kunming 650201, 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, Minist Agr & Rural Affairs, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Food, Guangzhou 510610, Peoples R China
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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