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Correlation analysis between key volatile compounds and core functional bacterial community during Sichuan black tea
Si-Yu Liao1, Shuang Yang1, Bin-Lin Li1
1College of Horticulture, Tea Refining and Innovation Key Laboratory of Sichuan Province, Sichuan Agricultural University, Chengdu 611130, China.
Food Chemistry: X
|November 25, 2024
Summary
Microbial communities in black tea processing influence aroma compounds. Specific bacteria like Pedobacter and Sphingomonas contribute key enzymes for flavor development in Sichuan black tea.
Area of Science:
- Food Microbiology
- Biochemistry
- Tea Science
Background:
- Microorganisms play a role in black tea processing, but their impact on aroma is not fully understood.
- Key volatile compounds (KVCs) contribute to the characteristic aroma of black tea.
Purpose of the Study:
- To identify key volatile compounds (KVCs) in Sichuan black tea (SBT).
- To investigate the dominant bacterial genera during SBT processing.
- To elucidate the role of specific bacteria and their enzymes in SBT aroma formation.
Main Methods:
- Identification of 132 KVCs in SBT, including linalool and p-cymene.
- Analysis of bacterial communities using principal components analysis (PCoA) and analysis of similarities (Anoism).
- Enzyme analysis focusing on amino acid conversion and glycoside hydrolysis.
Main Results:
- Linalool and p-cymene were identified as key contributors to SBT's citrus-like and sweet aroma.
- Methylobacterium-Methylorubrum, Allorhizobium-Neorhizobium-Pararhizobium-Rhizobium, Pedobacter, Acidovorax, and Sphingomonas were dominant bacterial genera.
- Pedobacter and Sphingomonas were identified as core bacteria influencing aroma through enzyme secretion.
Conclusions:
- Bacterial communities undergo subtle shifts during SBT processing.
- Specific enzymes secreted by Pedobacter and Sphingomonas, such as kynureninase and aminotransferase, are crucial for aroma development.
- This study provides insights into the microbial mechanisms underlying black tea aroma formation.
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