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Identification of non-volatile compounds during the pile fermentation process of Liupao tea using widely targeted
Ya Li1, Jianfeng Liang1, Lili Liang1
1School of Food and Pharmaceutical Engineering (Liupao Tea modern Industry College), Wuzhou University, Wuzhou, 543002 China.
Abstract:
Pile fermentation plays a crucial role in the formation of the unique flavor of Liupao tea, which can effectively reduce the bitterness of the tea and promote the formation of red tea soup. In this study, the non-volatiles changes of Liupao tea during pile fermentation processing were fully analyzed by UPLC-QTOF-MS/MS. A total of 271 metabolites with significant differences were identified in Liupao tea during pile fermentation(P < 0.01, VIP > 1), and their trends were grouped into 10 subclasses by K-means analysis. Three differential metabolites Choline Alfoscerate, N1-Methyl-4-pyridone-5-carboxamide, and 2-Aminovalienone were shared among the three different pile fermentation periods. The results provided valuable information for understanding the dynamic changes of non-volatile substances during the pile fermentation process of Liupao tea.
Supplementary Information:
The online version contains supplementary material available at 10.1007/s13197-024-06036-7.
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