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

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2024-11-09 DOI:10.1016/j.ijgfs.2024.101059

Shanshan Li , Jiaxin Huang , Xueping Chen , Rui Shen , Han Jiang , Guangfa Xie , Qi Peng

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Abstract

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.

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红茶（九曲红梅茶）发酵过程中的挥发性代谢物和微生物群落研究

九曲红梅茶（JQHM）是中国浙江省特有的茶叶，以其鲜活、愉悦的口感和独特的风味而闻名。本研究探讨了该茶在发酵过程中的特色风味与微生物群落动态之间的关系。采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）分析了三个关键阶段的挥发性有机化合物（VOCs）：机揉（MK，0.5 小时）、一次发酵（F1，1.5 小时）和二次发酵（F2，3 小时）。同时，还通过高通量测序鉴定了微生物群落的特征。研究发现了 12 种重要的挥发性有机化合物，并确定了 10 个核心细菌属和 9 个核心真菌属。这些发现揭示了 JQHM 茶叶发酵过程中香气化合物和微生物种群的复杂变化，突出了关键香气化合物和主要微生物属之间的相互作用。这些知识为改进茶叶的加工阶段和提高其风味品质提供了重要的理论基础。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.