| Title: | Contribution of traditional deep fermentation to volatile metabolites and odor characteristics of Wuyi rock tea |
| Author(s): | Jia X; Wang Y; Li Q; Zhang Q; Zhang Y; Lin S; Cheng P; Chen M; Du M; Ye J; Wang H; |
| Address: | "College of Tea and Food, Wuyi University, Wuyishan, China. College of Life Science, Fujian Agriculture and Forestry University, Fuzhou, China. College of Life Science, Longyan University, Longyan, China" |
| DOI: | 10.3389/fbioe.2023.1193095 |
| ISSN/ISBN: | 2296-4185 (Print) 2296-4185 (Electronic) 2296-4185 (Linking) |
| Abstract: | "Fermentation is extremely important for the formation of the special flavor of Wuyi rock tea. This study determined volatile metabolite contents using GC-MS technique and futher analyzed their odor characteristics during the traditional deep fermentation technology of Wuyi rock tea. The results showed that 17 characteristic compounds significantly changed during the first stage of the preliminary processing, namely fresh leaves, withering and fermentation. The key to the formation of floral aroma lied in dihydromyrcenol, and the woody aroma derived from six terpenoids, and their synthesis depended on dihydromyrcenol content. The fruity aroma was dominated by six esters, and the fruity aroma mainly came from (Z) -3-hexen-1-yl butyrate, (E) -3-hexen-1-yl butyrate and 5-Hexenyl butyrate. This study provided an important theoretical and practical basis for improving the preliminary processing of Wuyi rock tea" |
| Keywords: | Wuyi rock tea characteristic compound fermentation odor characteristics volatile metabolome; |
| Notes: | "PubMed-not-MEDLINEJia, Xiaoli Wang, Yuhua Li, Qisong Zhang, Qi Zhang, Ying Lin, Shaoxiong Cheng, Pengyuan Chen, Meihui Du, Mengru Ye, Jianghua Wang, Haibin eng Switzerland 2023/06/01 Front Bioeng Biotechnol. 2023 May 16; 11:1193095. doi: 10.3389/fbioe.2023.1193095. eCollection 2023" |
