储存时间对成熟的普埃尔茶的质量和微生物群体的影响
Liuyu Li1, Yiqiao Zhao1, Yilong Li1
1National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Key Laboratory of Tea Science of Ministry of Education, Ministry of Agriculture and Rural Affairs of China, Changsha 410128, China.
Food chemistry: X
|January 14, 2026
概括
长期储存通过改变化学成分和微生物群落来提高成熟普埃尔茶 (RPT) 的质量. 陈旧的RPT由于特定的挥发性化合物和微生物活动而产生了特有的木质气味.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 长期储存显著影响成熟普埃尔茶 (RPT) 的质量和感官属性.
- 了解RPT老化过程中的化学和微生物变化对于质量控制和开发至关重要.
研究的目的:
- 在长期存储 (0-15年) 期间,研究RPT中的化学成分和微生物群落继承.
- 为了确定关键的化合物和微生物属,负责RPT.特有的老化香味和风味.
主要方法:
- 使用HPLC,GC-MS,UHPLC-Orbitrap-MS和GC×GC-TOFMS的组合向和非向的代谢学和飞行学.
- 电子感官评估以将化学配置文件与香味特征相关联.
- 微生物学分析以确定主导的微生物属及其作用.
主要成果:
- 随着年龄的增长,catechin和咖啡因水平下降.
- 挥发性概况发生了变化,化物/酒精减少,碳化合物增加,导致老化香味.
- 1,2,3-trimethoxybenzene和 (+) -cedrol被确定为"木质"香气的主要贡献者.
- 阿斯伯吉卢和细菌是占主导地位的属,影响了代谢物分解和合成.
结论:
- 长期储存会导致RPT中发生显著的化学和微生物变化,从而产生独特的风味和香味特征.
- 特定的挥发性化合物和微生物活动是老化过程中RPT质量演变的关键驱动因素.
- 研究结果提供了通过受控老化过程优化RPT生产和质量的见解.
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