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Food Res Int

Title:		Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea
Author(s):		Li Q; Hong X; Zheng X; Xu Y; Lai X; Teng C; Wu W; Huang J; Liu Z;
Address:		"Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, China. Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, China. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, Zhejiang 310008, China. Wuzhou Institute of Food and Drug Control, Wuzhou, Guangxi 543000, China. Wuzhou Academy of Agricultural Sciences, Wuzhou, Guangxi 543000, China. Tea Research Institute, Hunan Academy of Agricultural Sciences, Changsha, Hunan 410125, China. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: Jian7513@sina.com. Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China; Collaborative Innovation Centre of Utilization of Functional Ingredients from Botanicals, Hunan Agricultural University, Changsha, Hunan 410128, China. Electronic address: zhonghua-liu@hotmail.com"
Journal Title:		Food Res Int
Year:		2022
Volume:		20211222
Issue:
Page Number:		110925 -
DOI:		10.1016/j.foodres.2021.110925
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"Liupao tea is a representative Chinese dark tea. Stale-aroma type, betelnut-aroma type and fungal-aroma type were the main aroma types of Liupao tea. In this study, aroma profiles and fungal communities of the three aroma types of Liupao tea were examined by HS-SPME/GC-MS and Illumina MiSeq analysis. A total of 102 volatiles were identified and quantified in Liupao tea. Indicated by OPLS-DA analysis, six aroma compounds with stale, woody, roasted notes in stale-aroma type samples, five aroma compounds possessing smoky, minty, pungent notes in betelnut-aroma type samples, and nine aroma compounds owned minty, floral, fruity, woody, green notes in fungal-aroma type samples were responsible for the different aroma characteristics formation of Liupao tea. In addition, a total of 60 fungal genera were identified in Liupao tea. Aspergillus, Wallemia, Xeromyces were the predominant fungal genera in Liupao tea. Ten fungal genera, including Wallemia, Tritirachium, Debaryomyces, Trichomonascus, unclassified_o_Hypocreales in betelnut-aroma type, Rasamsonia, Candida, Blastobotrys, Acremonium in stale-aroma type, and Xeromyces in fungal-aroma type, were identified as the biomarkers in the three aroma types of Liupao tea. Furthermore, fungal genera including Aspergillus, Wallemia, Xeromyces, and Blastobotrys were identified as the core functional microorganisms contributing to the variation of volatile profiles based on O2PLS analysis. This study provided useful information on the key aroma compounds and core functional microorganisms that drive the different aroma characteristics formation of Liupao tea"
Keywords:		*Camellia sinensis Gas Chromatography-Mass Spectrometry Odorants/analysis Tea/microbiology *Volatile Organic Compounds/analysis Aroma characteristics Core functional microorganism Fungal community Key aroma compound Liupao tea;
Notes:		"MedlineLi, Qin Hong, Xin Zheng, Xuexue Xu, Yongquan Lai, Xiumei Teng, Cuiqin Wu, Wenliang Huang, Jianan Liu, Zhonghua eng Research Support, Non-U.S. Gov't Canada 2022/02/20 Food Res Int. 2022 Feb; 152:110925. doi: 10.1016/j.foodres.2021.110925. Epub 2021 Dec 22"