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Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang
Jinping Zhou1, Laifeng Chen1, Fan Zhang2
1College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.
Foods (Basel, Switzerland)
|March 13, 2025
Summary
Bulang pickled tea fermentation alters taste and metabolites. Key microbial and chemical changes occur by the second month, impacting antioxidant properties and flavor profiles.
Area of Science:
- Food Science
- Microbiology
- Analytical Chemistry
Background:
- Bulang pickled tea is a traditional fermented product with unique sensory characteristics.
- Understanding the dynamic changes during fermentation is crucial for quality control and product development.
Purpose of the Study:
- To investigate the dynamic changes in physicochemical properties and non-volatile metabolites during Bulang pickled tea fermentation.
- To correlate microbial communities with taste characteristics and identify key metabolites responsible for antioxidant activity.
Main Methods:
- Sensory evaluation, physicochemical analysis, and ultra-performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS).
- Multivariate statistical analysis, including Mantel test, was used to analyze microbial and metabolite data.
- Identification of 35 differential non-volatile metabolites, with a focus on those related to antioxidant activity.
Main Results:
- Taste attributes like bitterness, astringency, and sourness increased with fermentation.
- Peak levels of lactic acid bacteria, aerobic bacteria, titratable acidity, soluble sugar, polyphenols, and flavonoids were observed at two months.
- Antioxidant capacity and hydroxyl radical scavenging capacity increased throughout fermentation, with morin, malvidin, and 7-methylxanthine showing strong activity.
Conclusions:
- Microbial communities, particularly lactic acid bacteria and fungi, significantly influence the taste characteristics of Bulang pickled tea.
- Fermentation drives significant changes in non-volatile metabolites, contributing to the tea's antioxidant properties.
- This study provides comprehensive insights into the biochemical transformations and functional attributes of Bulang pickled tea.
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