Ye Jianghua, Luo Yangxin, Wang Yulin, Zhang Qi, Zhang Shuqi, Gu Junbin, Liao Yankun, Wang Tingting, Jia Xiaoli, Wang Haibin
College of Tea and Food, Wuyi University, Wuyishan 354300, China.
College of Life Science, Longyan University, Longyan 364012, China.
Foods. 2024 Dec 8;13(23):3955. doi: 10.3390/foods13233955.
During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui () was selected as the research object to investigate the effects of withering and fermentation on metabolites and taste characteristics in tea leaves. The findings revealed that a total of 1249 metabolites were detected in Rougui leaves at various processing stages, of which only 40 key metabolites were significantly altered. The process of withering and fermentation is crucial to increase the content of organic acids, plumerane, alkaloids, nucleotides and derivatives, amino acids and derivatives, and free fatty acids in the leaves of Rougui and to decrease the content of saccharides, phenolic acids, flavonols, flavones, and flavanols, which in turn enhances the mellowness, fresh and brisk taste, and aroma of tea and attenuates the saccharides, bitterness, and astringency. Withering and fermentation had the greatest effect on the bitterness and astringency of Rougui taste characteristics, followed by mellowness. It can be seen that withering and fermentation were extremely important for the development of Rougui's special taste characteristics. The present study provides important support for optimizing Rougui processing and the formation of its special taste characteristics.
在武夷岩茶的生产过程中，萎凋和发酵在茶叶的初制加工中起着关键作用，极大地影响着其独特口感特征的形成。本研究选取肉桂茶作为研究对象，探究萎凋和发酵对茶叶中代谢物及口感特征的影响。研究结果表明，在肉桂茶不同加工阶段的叶片中共检测到1249种代谢物，其中仅有40种关键代谢物发生了显著变化。萎凋和发酵过程对于提高肉桂茶叶片中有机酸、羽扇烷、生物碱、核苷酸及其衍生物、氨基酸及其衍生物和游离脂肪酸的含量，以及降低糖类、酚酸、黄酮醇、黄酮和黄烷醇的含量至关重要，进而提升了茶叶的醇厚感、鲜爽口感和香气，并减轻了甜味、苦味和涩味。萎凋和发酵对肉桂茶口感特征中的苦味和涩味影响最大，其次是醇厚感。由此可见，萎凋和发酵对肉桂茶独特口感特征的形成极为重要。本研究为优化肉桂茶加工工艺及其独特口感特征的形成提供了重要支持。
