在白茶储存期间微生物和黄/氨基酸的动态变化和相关性分析
Jianming Zhang1, Wei Xin2, Yiping Zou3
1Research Management Service, Wuyi University, Wuyishan 354300, China.
Food chemistry
|June 6, 2024
概括
白茶的味道随着年龄的增长而变化,这是由于黄和氨基酸的变化. 微生物群落,特别是真菌,在储存期间在这些转变中发挥着关键作用.
科学领域:
- 食品化学 食品化学
- 微生物学 微生物学
- 茶叶科学 科学 茶叶科学
背景情况:
- 白茶的风味随着长时间的储存而显著演变,但根本的机制尚未完全理解.
- 黄酸和氨基酸是影响茶的感觉特征的关键化合物.
- 了解这些变化对于优化白茶质量和老化过程至关重要.
研究的目的:
- 为了研究存储1至7年的Shoumei白茶的黄类和氨基酸概况的变化.
- 确定老白茶中存在的核心微生物群落 (细菌和真菌).
- 探索微生物组成与风味相关化合物的变化之间的相关性.
主要方法:
- 在白茶样本中对46种黄和40种氨基酸进行定量分析,这些样本年龄为1,3,5年和7年.
- 高通量测序用于表征细菌和真菌的操作分类学单位 (OTU).
- 相关性分析将微生物群落与植物化学变化联系起来.
主要成果:
- 特定的氨基酸 (L-三,L-甲,L-甲) 与年轻茶 (1-3岁) 的新鲜味道有关.
- 黄类化合物 (奎尔丁,鲁丁,赫斯佩里丁) 与老茶 (5-7年) 的老化香味和风味有关.
- 一个稳定的核心微生物群,具有比细菌更丰富的真菌,在所有储存时间内都被确定.
结论:
- 微生物群落,特别是真菌,在白茶储存期间参与了黄和氨基酸的生物转化.
- 微生物和植物化学物质之间的相互作用驱动着老化白茶的特征性风味发展.
- 这项研究为管理白茶风味随时间变化的复杂过程提供了新的见解.
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