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.
Tea Research Institute of Shandong Academy of Agricultral Sciences.
Food Res Int. 2024 Nov;196:114978. doi: 10.1016/j.foodres.2024.114978. Epub 2024 Sep 5.
Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized. By optimizing HS-SPME methods, utilizing GC-MS, GC-O, sensory analysis, aroma recombination and omission experiments, and bacterial sequencing, we revealed the primary volatiles and bacterial communities in 41 samples from 7 major producing regions. A total of 63 volatiles and 32 odor-active compounds were quantitatively analyzed using GC-MS and GC-O, respectively. Sensory analyses discriminated the quality of the samples. Differential analysis indicated that poor aroma FBTs had either low volatile content or excessive "green" notes. Key odor-active compounds in high-quality aroma FBTs include 1-octen-3-ol, phenylethylalcohol, β-ionone, dihydroactindiolide, and 1,2,3-trimethoxybenzene. Sequencing results identified Bacillus, Pseudomonas, and Streptococcus as dominant genera. Functional prediction analyses suggest that bacteria contribute to the formation of FBT aroma. This study offers new insights into the quality characteristics of FBT.
茯砖茶（FBT）是中国多个地区生产的一种独特的发酵茶，其香气品质、关键香气活性化合物和细菌群落尚未得到很好的描述。通过优化 HS-SPME 方法，利用 GC-MS、GC-O、感官分析、香气重组和缺失实验以及细菌测序，我们揭示了来自 7 个主要产区的 41 个样本中的主要挥发物和细菌群落。使用 GC-MS 和 GC-O 分别定量分析了 63 种挥发性物质和 32 种气味活性化合物。感官分析区分了样品的质量。差异分析表明，香气不佳的茯砖茶要么挥发性物质含量低，要么有过多的“青味”。高质量香气茯砖茶的关键气味活性化合物包括 1-辛烯-3-醇、苯乙醇、β-紫罗兰酮、二氢茉莉酮酸内酯和 1,2,3-三甲氧基苯。测序结果表明，芽孢杆菌、假单胞菌和链球菌是主要的属。功能预测分析表明，细菌有助于茯砖茶香气的形成。本研究为茯砖茶的质量特征提供了新的见解。
