Liang Jianfeng, Wu Hailin, Lu Mingfei, Li Ya
School of Food and Pharmaceutical Engineering, Wuzhou University, Wuzhou 543002, China.
Liupao Tea modern Industry College, Wuzhou University, Wuzhou 543002, China.
Food Chem X. 2024 Aug 23;23:101764. doi: 10.1016/j.fochx.2024.101764. eCollection 2024 Oct 30.
This study used headspace solid-phase microextraction-gas chromatography-mass spectrometry and multivariate statistical analysis to comprehensively analyze the volatile components in Liupao tea samples throughout fermentation. In total, 1009 volatile organic compounds were detected and identified, including terpenoids, heterocyclic compounds, esters, ketones, hydrocarbons, alcohols, aromatics, and acids. Principal component and hierarchical cluster analyses, characterize the volatile components of Liupao tea samples were characterized at various fermentation stages. Orthogonal partial least squares discriminant analysis identified 248 differentiating compounds (VIP ≥ 1, < 0.05, and |LogFC| ≥ 1.0) during fermentation. K-means clustering analysis showed that 11 metabolites increased significantly throughout the fermentation process, whereas 31 metabolites decreased continuously. Annotation of these differential compounds revealed significant changes in sensory flavor characteristics in "green, sweet, fruity, floral, and woody" flavors. The results demonstrated significant variations in the volatile components of Liupao tea fermentation, along with notable changes in flavor characteristics.
本研究采用顶空固相微萃取-气相色谱-质谱联用技术及多元统计分析方法，对六堡茶样品在整个发酵过程中的挥发性成分进行了综合分析。共检测并鉴定出1009种挥发性有机化合物，包括萜类化合物、杂环化合物、酯类、酮类、烃类、醇类、芳烃类和酸类。通过主成分分析和层次聚类分析，对六堡茶样品在不同发酵阶段的挥发性成分进行了表征。正交偏最小二乘法判别分析确定了发酵过程中的248种差异化合物（VIP≥1，<0.05，且|LogFC|≥1.0）。K均值聚类分析表明，在整个发酵过程中，11种代谢物显著增加，而31种代谢物持续减少。对这些差异化合物的注释揭示了“绿色、甜味、水果味、花香和木质味”等感官风味特征的显著变化。结果表明，六堡茶发酵过程中挥发性成分存在显著差异，风味特征也有明显变化。
