Liang Yueming, Liu Zhusheng, Pang Yuelan, Li Min, Zheng Shengmeng, Pan Fujing, Guo Chunyu, Wu Qianhua, Chen Ting, Li Qiang, Liu Zhonghua
Key Laboratory of Karst Dynamics, Ministry of Natural and Resources & Guangxi Zhuangzu Autonomy Region, Institute of Karst Geology, Chinese Academy of Geological Sciences, Guilin 541000, China; Guilin Karst Geology Observation and Research Station of Guangxi/Guangxi Pingguo Karst Ecosystem National Field Scientific Observation and Research Station, Guilin 541004, China; International Research Centre on Karst under the Auspices of UNESCO, National Center for International Research on Karst Dynamic System and Global Change, Guilin 541000, China; Pingguo Guangxi, Karst Ecosystem, National Observation and Research Station, Pingguo 531406, China.
Guangxi Research Institute of Tea Science, Guilin 541000, China; Guangxi Field Scientific Observation and Research Station for tea resources, Guilin 541000, China.
Food Chem. 2025 Apr 1;470:142697. doi: 10.1016/j.foodchem.2024.142697. Epub 2024 Dec 28.
Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and Illumina Nova6000 analysis. A total of 18 differential flavour compounds were significantly altered with Liupao tea storage duration, particularly after 9 years of storage. Flavour compounds with sweet notes increased, while those associated with pungent note decreased. The composition and diversity of bacteria remarkable changed after 9 years of tea storage. Six core functional bacteria were identified as contributing to the flavour characteristics of Liupao tea during long-term storage. Our findings provide novel insights that bacteria drive the formation of flavour characteristics during Liupao tea storage duration, and Liupao tea stored for more than 9 years have the best flavour.
六堡茶的长期储存有利于提升其风味和商业价值。尽管细菌群落会影响六堡茶的风味，但其在储存过程中的影响仍不明确。通过顶空固相微萃取结合气相色谱-质谱联用仪（HS-SPME-GC-MS）和Illumina Nova6000分析来测定香气成分和细菌群落。共有18种差异风味化合物随着六堡茶储存时间的延长而发生显著变化，尤其是在储存9年后。带有甜味的风味化合物增加，而与刺激性气味相关的化合物减少。茶叶储存9年后，细菌的组成和多样性发生了显著变化。鉴定出六种核心功能细菌对六堡茶长期储存期间的风味特征有贡献。我们的研究结果提供了新的见解，即细菌在六堡茶储存期间推动风味特征的形成，储存超过9年的六堡茶风味最佳。
