Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China; National Research Center of Engineering Technology for Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, PR China.
Food Chem. 2021 May 15;344:128576. doi: 10.1016/j.foodchem.2020.128576. Epub 2020 Nov 7.
Fu brick tea is a typical post-fermentation tea known for its special flavor and health benefits. Liquid chromatography-mass spectrometry, and sensory evaluation with multivariate analysis were used to characterize the dynamic changes in metabolite profile and taste characteristics. Seventy-one compounds were identified as critical metabolites, catechins, flavonoids, phenolic acids, terpenoids and others. During the manufacturing process, these compounds exhibited sharp fluctuations in content, the intensities of astringency, bitterness, and sourness of the tea materials reduced greatly, but the mellow intensity increased sharply. Several catechins and phenolic acids were positively related to the 'astringent', 'bitter', and 'sour' tastes attributes. The fungal genera, Aspergillus, Candida, unclassified_o_Hypocreales, unclassified_o_Saccharomycetales and Wallemia and the bacterial genus, Klebsiella, were identified as core functional microorganisms linked to the metabolic variations during the process. Overall, these findings provided a more comprehensive understanding of the formation of the sensory characteristics in Fu brick tea during the manufacturing process.
茯砖茶是一种典型的后发酵茶，以其特殊的风味和保健功效而闻名。采用液相色谱-质谱联用技术和多变量分析的感官评价方法，对其代谢物谱和口感特征的动态变化进行了研究。共鉴定出 71 种关键代谢物，包括儿茶素、类黄酮、酚酸、萜类等。在加工过程中，这些化合物的含量波动剧烈，茶材的涩味、苦味和酸味强度大大降低，但醇厚强度急剧增加。一些儿茶素和酚酸与“涩味”、“苦味”和“酸味”等口感属性呈正相关。曲霉属、假丝酵母属、未分类_o_Hypocreales 属、未分类_o_Saccharomycetales 属、蜜环菌属和克雷伯氏菌属被鉴定为与加工过程中代谢变化相关的核心功能微生物。总的来说，这些发现为茯砖茶在加工过程中形成感官特征提供了更全面的认识。
