文献类型：期刊文献

英文题名：Study on Volatile Metabolites and Microbial Community in the Fermentation Process of Jiuqu Hongmei Tea

作者：Peng, Qi[1,2]; Li, Shanshan[1]; Huang, Jiaxin[1]; Chen, Xueping[1]; Shen, Rui[1]; Xie, Guangfa[3]

机构：[1] School of Life and Environmental Sciences, Shaoxing University, Zhejiang, Shaoxing, 312000, China; [2] National Engineering Research Center for Chinese CRW [Branch Center], Shaoxing University, 900 Chengnan Road, Zhejiang, Shaoxing, 312000, China; [3] Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Zhejiang, Hangzhou, 310015, China

年份：2024

外文期刊名：SSRN

收录：EI(收录号：20240221675)

语种：英文

外文关键词：Flavor compounds - Metabolites - Microorganisms - Volatile organic compounds

外文摘要：Jiuqu hongmei tea stands as the sole black tea variety in Zhejiang Province, China, distinguished by its fresh, delightful taste and unique flavor quality. This study aimed to explore the nexus between the distinctive flavor profile of Jiuqu hongmei tea during fermentation and the succession of microbial communities. Volatile compounds in the tea were analyzed using HS-SPME-GC-MS at different stages: machine kneading (MK, approximately 0.5 h), primary fermentation (F1, about 1.5 h), and secondary fermentation (F2, around 3 h). Simultaneously, high-throughput sequencing technology was employed to assess and analyze the microbial communities. The findings unveiled 12 pivotal differentiating compounds alongside 10 core bacterial and 9 core fungal genera. This study showed the changes of aroma compounds and microbial communities in Jiuqu hongmei tea during fermentation, and the correlation between key aroma compounds and core microbial genera, which provided certain theoretical basis for the processing stage of Jiuqu hongmei tea and helped to improve the flavor quality of Jiuqu hongmei tea. ? 2024, The Authors. All rights reserved.