Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

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成果类型：

期刊论文

作者：

Li, Qin;Jin, Youlan;Jiang, Ronggang;Xu, Yongquan;Zhang, Yiyang;...

通讯作者：

Huang, Jianan;Wang, Kunbo;Liu, Zhonghua

作者机构：

[Zhang, Yiyang; Liu, Zhonghua; Li, Qin; Wang, Kunbo; Huang, Jianan; Huang, JN; Wang, KB; Jin, Youlan; Jiang, Ronggang] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

[Liu, Zhonghua; Li, Qin; Wang, Kunbo] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.

[Liu, Zhonghua; Li, Qin; Wang, Kunbo; Huang, Jianan] Hunan Agr Univ, Collaborat Innovat Ctr Utilizat Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

[Xu, Yongquan] Chinese Acad Agr Sci, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Peoples R China.

[Luo, Yu] Zhejiang Univ, Inst Soil & Water Resources & Environm Sci, Hangzhou 3100058, Zhejiang, Peoples R China.

通讯机构：

[Huang, JN; Wang, KB; Liu, ZH] H

Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Hunan, Peoples R China.

语种：

英文

关键词：

Core functional microorganism;Fu brick tea;Metabolomics;Taste characteristic

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2021

卷：

344

页码：

128576

DOI：

10.1016/j.foodchem.2020.128576

基金类别：

CRediT authorship contribution statement Qin Li: Conceptualization, Methodology, Investigation, Formal analysis, Visualization, Writing - original draft, acquisition. Youlan Jin: Software, Validation, Formal analysis, Data curation. Ronggang Jiang: Validation, Formal analysis. Yongquan Xu: Methodology, Writing - review & editing. Yiyang Zhang: Investigation, Validation, Formal analysis. Yu Luo: Validation, Formal analysis, Writing - review & editing. Jianan Huang: Conceptualization, Validation, Writing - review & editing,

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

Fu brick tea is a typical post-fermentation tea known for its special flavor and health benefits. Liquid chromatography-mass spectrometry, and sensory evaluation with multivariate analysis were used to characterize the dynamic changes in metabolite profile and taste characteristics. Seventy-one compounds were identified as critical metabolites, catechins, flavonoids, phenolic acids, terpenoids and others. During the manufacturing process, these compounds exhibited sharp fluctuations in content, the intensities of astringency, bitterness, and so...

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Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

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