Jia Xiaoli, Wang Yuhua, Li Qisong, Zhang Qi, Zhang Ying, Lin Shaoxiong, Cheng Pengyuan, Chen Meihui, Du Mengru, Ye Jianghua, Wang Haibin
College of Tea and Food, Wuyi University, Wuyishan, China.
College of Life Science, Fujian Agriculture and Forestry University, Fuzhou, China.
Front Bioeng Biotechnol. 2023 May 16;11:1193095. doi: 10.3389/fbioe.2023.1193095. eCollection 2023.
Fermentation is extremely important for the formation of the special flavor of Wuyi rock tea. This study determined volatile metabolite contents using GC-MS technique and futher analyzed their odor characteristics during the traditional deep fermentation technology of Wuyi rock tea. The results showed that 17 characteristic compounds significantly changed during the first stage of the preliminary processing, namely fresh leaves, withering and fermentation. The key to the formation of floral aroma lied in dihydromyrcenol, and the woody aroma derived from six terpenoids, and their synthesis depended on dihydromyrcenol content. The fruity aroma was dominated by six esters, and the fruity aroma mainly came from (Z) -3-hexen-1-yl butyrate, (E) -3-hexen-1-yl butyrate and 5-Hexenyl butyrate. This study provided an important theoretical and practical basis for improving the preliminary processing of Wuyi rock tea.
发酵对武夷岩茶独特风味的形成极为重要。本研究采用气相色谱 - 质谱联用（GC - MS）技术测定挥发性代谢物含量，并进一步分析其在武夷岩茶传统深度发酵工艺中的香气特征。结果表明，在初制的第一阶段，即鲜叶、萎凋和发酵过程中，有17种特征化合物发生了显著变化。花香形成的关键在于二氢月桂烯醇，木质香气源自六种萜类化合物，它们的合成依赖于二氢月桂烯醇的含量。果香主要由六种酯类主导，果香主要来自（Z）-3 - 己烯 - 1 - 基丁酸酯、（E）-3 - 己烯 - 1 - 基丁酸酯和5 - 己烯基丁酸酯。本研究为改进武夷岩茶的初制工艺提供了重要的理论和实践依据。
