Dynamic evolution and interplay between the microbiome and flavor components of Chenxiang Tieguanyin during long-term storage

IF 6.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

LWT - Food Science and Technology Pub Date : 2025-10-18 DOI:10.1016/j.lwt.2025.118634

Zhao Zhang , Xinrong Huang , Leyang Yang , Hu Li , Zhiwei Wei , Zhiming Chen , Huogui Su , Liangde Xiao , Shun Li , Xiaoru Yang

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引用次数: 0

Abstract

The aging process of Chenxiang Tieguanyin is closely linked to microbial activity; however, significant gaps remain in our understanding of the mechanisms underlying the aging of this tea variety. The study aimed to elucidate the role of microorganisms in shaping tea flavor during long-term storage. To achieve this, we analyzed tea-associated epiphytic microbes and evaluated flavor-related chemical indicators of Chenxiang Tieguanyin across different storage durations. Our findings revealed a marked increase in aroma compounds during the pre-aging phase (6 and 9 years), with levels peaking at the 18-year mark before gradually declining thereafter. Furthermore, the phyllosphere microbial community diversity reached its maximum in the 18th year of storage. The microbial community was found to exert a substantial influence on flavor composition and enzyme activities. Pseudomonas and Cyberlindnera were identified as key microbial taxa driving the development of aged aroma and sweet taste during the aging process. The targeted application of beneficial functional microorganisms offers a promising strategy for enhancing the sensory quality of Chenxiang Tieguanyin.

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陈香铁观音长期贮藏过程中微生物群与风味成分的动态演化及相互作用

陈香铁观音的衰老过程与微生物活性密切相关；然而，我们对这种茶的老化机制的理解仍然存在重大差距。本研究旨在阐明微生物在长期储存过程中对茶叶风味形成的作用。为了实现这一目标，我们分析了与茶相关的附生微生物，并评估了陈香铁观音在不同储存期限下的风味相关化学指标。我们的研究结果显示，在预陈酿阶段（6年和9年），香气化合物显著增加，在18年达到峰值，之后逐渐下降。层际微生物群落多样性在贮藏第18年时达到最大值。微生物群落对风味成分和酶活性有重要影响。在陈酿过程中，假单胞菌和cyberlinnera是驱动陈酿香气和甜味形成的关键微生物类群。有益功能微生物的定向应用为提高陈香铁观音感官品质提供了一条有前景的策略。

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来源期刊

LWT - Food Science and Technology 工程技术-食品科技

CiteScore

11.80

自引率

6.70%

发文量

1724

审稿时长

65 days

期刊介绍： LWT - Food Science and Technology is an international journal that publishes innovative papers in the fields of food chemistry, biochemistry, microbiology, technology and nutrition. The work described should be innovative either in the approach or in the methods used. The significance of the results either for the science community or for the food industry must also be specified. Contributions written in English are welcomed in the form of review articles, short reviews, research papers, and research notes. Papers featuring animal trials and cell cultures are outside the scope of the journal and will not be considered for publication.