揭示CTC红茶滚切过程中代谢物的动态变化。

IF 3.3 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-31 DOI:10.1002/jsfa.14406

Qian Pu, Anlan Qu, Minghui Qi, Yanan Liu, Bin Liu, Xin Fang, Yufei Wang, Yuan Yuan, Guangxian Jiang, Shuang Wu, Mingjin Li, Jingyi Xiao, Youyi Huang

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引用次数: 0

摘要

背景：滚切工艺（RCP）是压榨-撕裂-卷曲（CTC）红茶的关键工艺，但其品质形成尚不清楚。本研究旨在通过定量描述分析、顶空固相微萃取/气相色谱-质谱分析和液相色谱-串联质谱分析来阐明感官质量和代谢物的动态。结果：各相对气味活性值（rOAV）与最大气味活性值（rOAV）之比≥0.1，投影变量重要度(VIP) >.1, P < 1.50, P > 16种关键特征香气。结论：本研究结果将促进对RCP中CTC红茶品质形成的理解。©2025化学工业协会。

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Unraveling the dynamic metabolite changes during the rolling-cutting of CTC black tea at an industrial scale.

Background: The rolling-cutting process (RCP) is a crucial process in crush-tear-curl (CTC) black tea, but its quality formation is far from clear. This study aims to elucidate the dynamics of sensory quality and metabolites through quantitative descriptive analysis, headspace solid-phase microextraction/gas chromatography-mass spectrometry, and liquid chromatography-tandem mass spectrometry.

Results: Sixteen key characteristic aromas with ratio of each relative odor activity value (rOAV) to the maximum rOAV (ROAV) ≥ 0.1, variable importance in projection (VIP) > 1, and P < 0.05 were screened out, and linalool, (2E)-2-nonenal, and (E)-2-hexenal were the top three ROAVs. The RCP mainly facilitated the release of grassy aromas through fatty acid oxidation while also promoting the synthesis of fruity aromas through monoterpene biosynthesis and phenylpropanoid/benzoid biosynthesis. Additionally, 72 non-volatiles (VIP > 1.50, P < 0.01) were identified as characteristic metabolites, and flavonoids accounted for the largest proportion. RCP accelerated the glycosylation of kaempferol and quercetin to enhance the bitter and astringent attributes.

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来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.