Dynamic changes in metabolic compounds and their effects on flavor quality of Fuliang black tea and green tea during processing
文献类型： 外文期刊
作者： Dong, Fang 1 ; Lai, Hongkun 3 ; Sun, Qifang 4 ; Yu, Wenjie 1 ; Zhang, Gaowei 3 ; Du, Shijuan 5 ; Zhuang, Shuai 1 ; Liu, Tao 1 ; Li, Yan 6 ; Fan, Xiaoqing 6 ; Xie, Feng 2 ; Luo, Liping 1 ;
作者机构： 1.Beijing Technol & Business Univ, Key Lab Geriatr Nutr & Hlth, Minist Educ, Beijing 100048, Peoples R China
2.Jiangxi Acad Agr Sci, Inst Hort Sci, Nanchang 330200, Peoples R China
3.Nanchang Univ, Sch Life Sci, Nanchang 330031, Peoples R China
4.Nanchang Univ, State Key Lab Food Sci & Resources, Nanchang 330047, Peoples R China
5.Shimadzu China Co Ltd, Beijing 100020, Peoples R China
6.CMA Publ Meteorol Serv Ctr, Beijing 100081, Peoples R China
关键词： Fuliang tea; Processing; Flavor quality; ROAV; Dynamic changes
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 71 卷
页码：
收录情况： SCI
摘要： Processing stages influence the flavor quality of tea by altering the metabolic compounds in fresh leaves. To investigate the effects of different processing stages on the quality compounds of Fuliang black tea (FLBT) and Fuliang green tea (FLGT), the same batch of fresh leaves was used in this study, and the dynamic changes and accumulation differences of volatile and non-volatile compounds throughout the whole processing were systematically explored by HS-SPME-GC/MS and UPLC-Q-TOF/MS. The results showed that withering and fixation processes played a major role in the changes of metabolic compounds of FLBT and FLGT, respectively. A total of 123 volatile compounds and 165 non-volatile compounds were identified in FLBT, and 114 volatile compounds and 142 non-volatile compounds were identified in FLGT. A total of 8 volatile compounds (e.g., linalool, dimethyl sulfide, beta-ionone) with Relative Odor Activity Value (ROAV) > 1 were identified as key aroma-active compounds contributing to the floral and sweet aromas of FLBT. Meanwhile, 6 volatile compounds (e.g., dimethyl sulfide, beta-ionone, beta-ocimene) were considered crucial aroma-active substances responsible for the floral and delicate fragrance of FLGT. Additionally, the changes of some non-volatile compounds (e.g., amino acids) during processing enhanced the sweet or fresh taste quality of both teas. In particular, the generation of 3-methylbutanal in FLBT may be associated with the decrease in leucine content, implying a potential role of leucine degradation in rolling stage. These findings help improve the tea processing techniques to enhance the flavor quality of Fuliang tea.
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