Zhou Jingtao, Qin Muxue, Zhu Junyu, Ntezimana Bernard, Jiang Xinfeng, Zhang De, Yu Zhi, Chen Yuqiong, Ni Dejiang
National Key Laboratory of Germplasm Innoavtion and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China; Hubei Hongshan Laboratory, Wuhan, Hubei 430070, PR China.
National Key Laboratory of Germplasm Innoavtion and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Food Chem. 2025 Mar 15;468:142241. doi: 10.1016/j.foodchem.2024.142241. Epub 2024 Dec 11.
Fermentation is a key process in Congou black tea, but there is limited research on the changes in flavor factors and their interrelationships during different fermentation stages under industrial production. This study applies sensory evaluation and metabolomics techniques to explore the interactions between flavors. Sensory evaluation indicated that the 4-h fermented sample exhibited the best overall performance. The experiment of adding aroma substances further revealed the significant effects of sweet aroma and green odor on taste of sweetness and astringency. Additionally, 532 flavor compounds were identified using high-resolution liquid chromatography-mass spectrometry and gas chromatography-mass spectrometry. Moreover, significant differences were observed in the volatile compounds derived from flavonoids, amino acids, and fatty acids of samples with different fermentation degrees. Furthermore, weighted co-expression network analysis of flavor compounds showed that the oxidation of polyphenols, especially catechins, plays an important regulatory role in content changes of volatile and other non-volatile compounds during fermentation.
发酵是工夫红茶的关键过程，但在工业生产中，关于不同发酵阶段风味因子的变化及其相互关系的研究有限。本研究应用感官评价和代谢组学技术来探索风味之间的相互作用。感官评价表明，发酵4小时的样品总体表现最佳。添加香气物质的实验进一步揭示了甜香和青气对甜味和涩味口感的显著影响。此外，使用高分辨率液相色谱 - 质谱联用仪和气相色谱 - 质谱联用仪鉴定出532种风味化合物。而且，不同发酵程度样品中源自黄酮类、氨基酸和脂肪酸的挥发性化合物存在显著差异。此外，风味化合物的加权共表达网络分析表明，多酚尤其是儿茶素的氧化在发酵过程中挥发性和其他非挥发性化合物含量变化中起重要调节作用。
