National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China.
School of Chemistry and Environmental Science, Xiangnan University, Chenzhou 423000, China.
Food Chem. 2024 May 30;441:138367. doi: 10.1016/j.foodchem.2024.138367. Epub 2024 Jan 7.
Anhua dark teas (DTs), including Tianjian tea, Qianliang tea, Hei brick tea, and Fu brick tea, are unique fermented teas from China's Anhua County; yet their chemical composition differences remain unclear. Herein, metabolomics, volatolomics, and electronic sensory assessments were employed to analyze and compare chemical compositions and sensory characteristics of five types of Anhua DTs. All of these teas were derived from identical tea materials. Chemical compositions differed significantly among Anhua DTs, with Tianjian tea remarkable. Long-lasting fermentation and complex processing methods led to transformation of multiple compounds, particularly catechins. Eighteen volatile compounds with OVA > 1 were key aroma contributors in Anhua DTs. Internal transcribed spacer and 16S ribosomal DNA sequencing showed that Eurotium, Pseudomonas, and Bacillus are dominant microorganisms in Anhua DTs. Furthermore, this study unveiled notable differences in chemical compositions between Anhua DTs and five other traditional types of tea. This research enhances our understanding of Anhua DTs processing.
安化黑茶（DTs）包括天尖茶、千两茶、黑砖茶和茯砖茶，是中国安化县特有的发酵茶；然而，它们的化学成分差异尚不清楚。本研究采用代谢组学、挥发物组学和电子感官评估方法分析和比较了 5 种安化 DTs 的化学成分和感官特性。所有这些茶都来自相同的茶叶原料。安化 DTs 的化学成分差异显著，其中天尖茶最为显著。长时间的发酵和复杂的加工方法导致了多种化合物的转化，特别是儿茶素。18 种挥发性化合物的 OVA 值大于 1，是安化 DTs 的主要香气贡献者。内部转录间隔区和 16S 核糖体 DNA 测序显示，曲霉属、假单胞菌属和芽孢杆菌属是安化 DTs 中的优势微生物。此外，本研究还揭示了安化 DTs 与其他 5 种传统茶类之间在化学成分上的显著差异。该研究加深了我们对安化 DTs 加工的理解。
