六宝茶长期贮藏过程中微生物驱动香气特征的形成

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-02-12 DOI:10.1016/j.foodchem.2025.143400

Chang Xu, Jinming Zhang, Yani Pan, Xinyu Feng, Anran Yan, Xinxin Wang, Lin Xiang, Haowei Guo, Lixin He, Tianyuan Chen, Fangyuan Fan, Shuying Gong, Ping Chen, Qiang Chu

{"title":"六宝茶长期贮藏过程中微生物驱动香气特征的形成","authors":"Chang Xu, Jinming Zhang, Yani Pan, Xinyu Feng, Anran Yan, Xinxin Wang, Lin Xiang, Haowei Guo, Lixin He, Tianyuan Chen, Fangyuan Fan, Shuying Gong, Ping Chen, Qiang Chu","doi":"10.1016/j.foodchem.2025.143400","DOIUrl":null,"url":null,"abstract":"<div><div>Liubao tea (LBT) with longer storage year is believed to have better sensory quality. The aroma characteristics and fungal community succession during the storage process of LBT were studied using LBT stored for 2–15 years as materials. The results showed that the aroma characteristics of LBT showed significant changes in 3 stages. After 10 years of storage, the sensory quality of LBT was notably improved, with herbal aroma beginning to emerge and a distinctly woody aroma. In addition, fungi were involved in the transformation of substances to affect the aroma quality during the storage of LBT. <em>Aspergillus</em> and <em>Penicillium</em> may help reduce musty and green odors and enhancing woody and herbal odors based on correlation analysis. This study provided useful information on the key aroma compounds and core functional microorganisms that drive the aroma characteristics formation of LBT during storage.</div></div>","PeriodicalId":318,"journal":{"name":"Food Chemistry","volume":"476 ","pages":"Article 143400"},"PeriodicalIF":9.8000,"publicationDate":"2025-02-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea\",\"authors\":\"Chang Xu, Jinming Zhang, Yani Pan, Xinyu Feng, Anran Yan, Xinxin Wang, Lin Xiang, Haowei Guo, Lixin He, Tianyuan Chen, Fangyuan Fan, Shuying Gong, Ping Chen, Qiang Chu\",\"doi\":\"10.1016/j.foodchem.2025.143400\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div>Liubao tea (LBT) with longer storage year is believed to have better sensory quality. The aroma characteristics and fungal community succession during the storage process of LBT were studied using LBT stored for 2–15 years as materials. The results showed that the aroma characteristics of LBT showed significant changes in 3 stages. After 10 years of storage, the sensory quality of LBT was notably improved, with herbal aroma beginning to emerge and a distinctly woody aroma. In addition, fungi were involved in the transformation of substances to affect the aroma quality during the storage of LBT. <em>Aspergillus</em> and <em>Penicillium</em> may help reduce musty and green odors and enhancing woody and herbal odors based on correlation analysis. This study provided useful information on the key aroma compounds and core functional microorganisms that drive the aroma characteristics formation of LBT during storage.</div></div>\",\"PeriodicalId\":318,\"journal\":{\"name\":\"Food Chemistry\",\"volume\":\"476 \",\"pages\":\"Article 143400\"},\"PeriodicalIF\":9.8000,\"publicationDate\":\"2025-02-12\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S030881462500651X\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Chemistry","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S030881462500651X","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}

引用次数: 0

摘要

储藏年限越长的六宝茶感官品质越好。以贮藏2 ~ 15 年的LBT为材料，研究了LBT贮藏过程中的香气特征和真菌群落演替。结果表明，LBT的香气特征在3个阶段均有显著变化。经过10 年的贮藏，LBT的感官品质得到了显著改善，草本香气开始显现，木质香气明显。此外，在贮藏过程中，真菌参与了物质的转化，影响了LBT的香气品质。相关性分析表明，曲霉和青霉菌有助于减少霉味和绿色气味，增强木质和草本气味。本研究为研究油菜贮藏过程中影响其香气特性形成的关键香气化合物和核心功能微生物提供了有益的信息。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Formation of aroma characteristics driven by microorganisms during long-term storage of Liubao tea

Liubao tea (LBT) with longer storage year is believed to have better sensory quality. The aroma characteristics and fungal community succession during the storage process of LBT were studied using LBT stored for 2–15 years as materials. The results showed that the aroma characteristics of LBT showed significant changes in 3 stages. After 10 years of storage, the sensory quality of LBT was notably improved, with herbal aroma beginning to emerge and a distinctly woody aroma. In addition, fungi were involved in the transformation of substances to affect the aroma quality during the storage of LBT. Aspergillus and Penicillium may help reduce musty and green odors and enhancing woody and herbal odors based on correlation analysis. This study provided useful information on the key aroma compounds and core functional microorganisms that drive the aroma characteristics formation of LBT during storage.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.