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Dynamic changes in composition during processing of Lonicerae japonicae flos black tea
Shuang Liu1, Hongjing Dong2, Heng Lu3
1Shandong Engineering Research Center for Innovation and Application of General Technology for Separation of Natural Products, Shandong Analysis and Test Center, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250014, China; School of pharmacy, Shandong University of Traditional Chinese Medicine, Jinan 250300, China.
Microbial communities drive the unique flavor and functional compounds in Lonicerae japonicae flos (LJF) black tea during fermentation. This study links specific bacteria to the formation of key aroma and health-promoting chemicals in LJF black tea.
Area of Science:
- Food Science
- Microbiology
- Analytical Chemistry
Background:
- Lonicerae japonicae flos (LJF) black tea is a fermented beverage.
- The role of microbial communities in LJF black tea processing is not fully understood.
- Understanding these microbial roles can optimize tea quality and production.
Purpose of the Study:
- To investigate the dynamic compositional changes during LJF black tea processing.
- To identify the microbial communities involved in these changes.
- To correlate microbial activity with the formation of functional and aroma components.
Main Methods:
- Gas Chromatography-Ion Mobility Spectrometry (GC-IMS) for aroma analysis.
- Liquid Chromatography-Mass Spectrometry (LC-MS) for chemical profiling.
- Microbiome sequencing for bacterial community analysis.
Main Results:
- Processing increased functional components like quinic acid, kaempferol, and luteolin.
- Key aroma compounds such as acetic acid ethyl ester, 1-hexanol, and nonanal were elevated.
- Bacterial genera including Bacillus, Staphylococcus, and Chryseobacterium were identified and linked to chemical profile development.
Conclusions:
- Microbial communities, particularly Bacillus, Staphylococcus, and Chryseobacterium, play a crucial role in LJF black tea fermentation.
- These microbes likely contribute to the distinct chemical and aroma profiles through hydrolysis and synthesis pathways.
- The findings provide insights into the microbial ecology of LJF black tea processing, enhancing understanding of its quality attributes.
