« Previous AbstractChanges in volatile profile and related gene expression during senescence of tobacco leaves    Next Abstract"A herbivore-induced plant volatile of the host plant acts as a collective foraging signal to the larvae of the meadow moth, Loxostege sticticalis (Lepidoptera: Pyralidae)" »

Foods

Title:		Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation
Author(s):		Wen L; Sun L; Chen R; Li Q; Lai X; Cao J; Lai Z; Zhang Z; Li Q; Song G; Sun S; Cao F;
Address:		"College of Horticulture, South China Agricultural University, Guangzhou 510000, China. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China. Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute, Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China. Guangzhou Yitang Biotechnology Co., Ltd., Guangzhou 510277, China"
Journal Title:		Foods
Year:		2023
Volume:		20230913
Issue:		18
Page Number:		-
DOI:		10.3390/foods12183414
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"Tea is the most popular and widely consumed beverage worldwide, especially black tea. Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to the higher content of polyphenols and lower content of amino acids. Microbial fermentation is routinely used to improve the flavor of various foods. This study analyzed the relationship between the quality of black tea, metabolic characteristics, and microbial communities after microbial stuck fermentation in summer black tea. Stuck fermentation decreased the bitterness, astringency sourness, and freshness, and increased the sweetness, mellowness, and smoothness of summer black tea. The aroma also changed from sweet and floral to fungal, with a significant improvement in overall quality. Metabolomics analysis revealed significant changes in 551 non-volatile and 345 volatile metabolites after fermentation. The contents of compounds with bitter and astringent taste were decreased. Sweet flavor saccharides and aromatic lipids, and acetophenone and isophorone that impart fungal aroma showed a marked increase. These changes are the result of microbial activities, especially the secretion of extracellular enzymes. Aspergillus, Pullululanibacillus, and Bacillus contribute to the reduction of bitterness and astringency in summer black teas after stuck fermentation, and Paenibacillus and Basidiomycota_gen_Incertae_sedis contribute positively to sweetness. In addition, Aspergillus was associated with the formation of fungal aroma. In summary, our research will provide a suitable method for the improvement of tea quality and utilization of summer tea, as well as provide a reference for innovation and improvement in the food industry"
Keywords:		metabolic profile microbial community summer black tea tea quality;
Notes:		"PubMed-not-MEDLINEWen, Lianghua Sun, Lingli Chen, Ruohong Li, Qiuhua Lai, Xingfei Cao, Junxi Lai, Zhaoxiang Zhang, Zhenbiao Li, Qian Song, Guang Sun, Shili Cao, Fanrong eng Switzerland 2023/09/28 Foods. 2023 Sep 13; 12(18):3414. doi: 10.3390/foods12183414"