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在工业规模的发酵过程中,黑茶中挥发性和非挥发性代谢特征的动态演变

Qian Pu¹, Mingjin Li¹, Anlan Qu¹

¹National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Tea Science Department of College of Horticulture and Forestry of Huazhong Agricultural University, Wuhan 430070, China.

|May 4, 2025

概括

发酵显著影响了黑茶 (CTCBT) 的质量化合物. 关键的挥发性化合物增加,增强气味和抑制异味,而非挥发性代谢物如黄和氨基酸受到调节.

科学领域:

食品科学食品科学食品科学
农业化学农业化学
植物生物化学植物生物化学

背景情况:

发酵过程对于开发黑茶特有的风味和香气至关重要.
了解粉碎-撕裂-卷曲黑茶 (CTCBT) 发酵过程中的特定生化变化对于质量控制至关重要.

研究的目的:

研究CTCBT发酵过程中挥发性和非挥发性化合物的动态变化.
阐明发酵对CTCBT中芳香和味道化合物的形成的影响.

主要方法:

对九种特征性挥发性化合物的选和定量.
使用先进的分析技术识别68种不同的非挥发性代谢物.
代谢途径的分析,包括黄酸,氨基酸和核酸分解的生物合成.

主要成果:

在发酵过程中,挥发性化合物含量通常会增加,例如乙醇,2,4-乙醇和瓜亚科尔等特定化合物有助于甜味香味.
增加的六和 (2E) -六抑制了淡味的产生.
发酵调节了黄和氨基酸生物合成,茶叶多降解,氨基酸化和核酸分解,影响了整体味道.

结论:

发酵是形成理想的挥发性化合物和调节CTCBT中非挥发性代谢物的关键驱动因素.
该研究提供了对CTCBT发酵过程中质量相关化合物的生物化学演变的全面了解.
这些发现可以指导优化CTCBT生产的策略,以实现卓越的感官配置文件.

关键词:

有特征的化合物.粉碎撕裂卷曲的黑茶黑茶动态变化动态变化酶性氧化是一种酶性氧化.代谢学代谢学代谢学

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