Xiao Leike, Yang Chenghongwang, Zhang Xilu, Wang Yuanliang, Li Zongjun, Chen Yulian, Liu Zhonghua, Zhu Mingzhi, Xiao Yu
College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.
College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128, China.
Food Chem X. 2023 Jul 28;19:100811. doi: 10.1016/j.fochx.2023.100811. eCollection 2023 Oct 30.
In this study, the solid-state fermentation (SSF) of dark tea was carried out using LK-1, which was isolated from Fu brick tea (FBT). The effects of SSF with on volatile organic compounds (VOCs), non-volatile metabolites, and antioxidant activities of dark tea was investigated. A total of 45 VOCs were identified, primarily consisting of ketones (18), hydrocarbons (8), aldehydes (7), and alcohols (6). Following fermentation, the content of key odor active substances such as linalool, β-ionone, and 3,5-octadiene-2-one significantly increased, resulting in an enhanced floral and fruity aroma of dark tea. Furthermore, new flavor substances like geranyl isovalerate and decanal were produced during SSF, enriching the aroma profile of dark tea. Non-ester catechins demonstrated a drastic increase, while ester catechins remarkably decreased after SSF. Furthermore, SSF led to a slight decrease in the total polyphenols content and antioxidant activity of dark tea. There is a close relationship between VOCs and the main non-volatile metabolites during SSF. Overall, this study highlighted the great impact of SSF with on the metabolites of dark tea and provided valuable insights into the role of bacteria in shaping the metabolite profile of FBT.
在本研究中，使用从茯砖茶（FBT）中分离出的LK-1对黑茶进行固态发酵（SSF）。研究了SSF对黑茶挥发性有机化合物（VOCs）、非挥发性代谢产物和抗氧化活性的影响。共鉴定出45种VOCs，主要包括酮类（18种）、烃类（8种）、醛类（7种）和醇类（6种）。发酵后，芳樟醇、β-紫罗兰酮和3,5-辛二烯-2-酮等关键气味活性物质的含量显著增加，使黑茶的花香和果香增强。此外，在SSF过程中产生了新的风味物质，如异戊酸香叶酯和癸醛，丰富了黑茶的香气特征。非酯型儿茶素显著增加，而酯型儿茶素在SSF后显著减少。此外，SSF导致黑茶的总多酚含量和抗氧化活性略有下降。SSF过程中VOCs与主要非挥发性代谢产物之间存在密切关系。总体而言，本研究突出了SSF对黑茶代谢产物的重大影响，并为细菌在塑造FBT代谢产物谱中的作用提供了有价值的见解。
