文献类型：期刊文献

英文题名：Study on volatile metabolites and microbial community in the fermentation process of black tea (Jiuqu hongmei tea)

作者：Li, Shanshan[1];Huang, Jiaxin[1];Chen, Xueping[1];Shen, Rui[1];Jiang, Han[1];Xie, Guangfa[2];Peng, Qi[1]

机构：[1]Shaoxing Univ, Natl Engn Res Ctr Chinese CRW, Branch Ctr, Sch Life & Environm Sci, Shaoxing 312000, Zhejiang, Peoples R China;[2]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Key Lab Pollut Exposure & Hlth Intervent Zhejiang, Hangzhou 310015, Zhejiang, Peoples R China

年份：2024

卷号：38

外文期刊名：INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE

收录：SCI-EXPANDED(收录号：WOS:001358203300001)、、Scopus(收录号：2-s2.0-85208658490)、WOS

基金：This work was supported by the Zhejiang Shaoxing Huangjiu Industry Innovation Service Complex-Technological Innovation Project in Zhejiang Province (No.2023KJ082) ; Foundation of Public Projects of Zhejiang Province, China (No. LGN22C200008) ; Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China (No.2018C30010) ; Foundation of Public Projects of Zhejiang Province, China (No.2017C32101) ; Shaoxing University Fund (No.08021066) , Shaoxing University Fund (No.08220102213) .

语种：英文

外文关键词：Jiuqu hongmei tea; Microbial community; Volatile organic compounds; HS-SPME-GC-MS; High throughput sequencing

外文摘要：Jiuqu hongmei tea (JQHM tea), unique to Zhejiang Province, China, is celebrated for its vibrant, delightful taste and distinctive flavor profile. This research explored the relationship between the tea's characteristic flavor during fermentation and the dynamics of microbial communities. Volatile organic compounds (VOCs) were analyzed using Headspace Solid-Phase Microextraction coupled with Gas Chromatography-Mass Spectrometry (HS-SPME-GC-MS) at three key stages: machine kneading (MK, 0.5 h), primary fermentation (F1, 1.5 h), and secondary fermentation (F2, 3 h). Concurrently, microbial communities were characterized through high- throughput sequencing. The study identified 12 significant VOCs and pinpointed 10 core bacterial and 9 core fungal genera. These findings revealed the intricate changes in aroma compounds and microbial populations throughout JQHM tea's fermentation process, highlighting the interplay between key aroma compounds and principal microbial genera. This knowledge provided a crucial theoretical foundation for refining the tea's processing stages and enhancing its flavor quality.