Effects of storage durations on flavour and bacterial communities in Liupao tea

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成果类型：

期刊论文

作者：

Liang, Yueming;Liu, Zhusheng;Pang, Yuelan;Li, Min;Zheng, Shengmeng;...

通讯作者：

Pang, YL

作者机构：

[Li, Qiang; Liang, Yueming] Chinese Acad Geol Sci, Inst Karst Geol, Key Lab Karst Dynam, Minist Nat & Resources & Guangxi Zhuangzu Auton Re, Guilin 541000, Peoples R China.

[Pang, Yuelan; Li, Min; Guo, Chunyu; Chen, Ting; Liu, Zhusheng; Pang, YL; Wu, Qianhua] Guangxi Res Inst Tea Sci, 17 Jinji Rd, Guilin 541000, Guangxi, Peoples R China.

[Pang, Yuelan; Li, Min; Guo, Chunyu; Chen, Ting; Liu, Zhusheng; Wu, Qianhua] Guangxi Field Sci Observat & Res Stn Tea Resources, Guilin 541004, Peoples R China.

[Li, Qiang; Liang, Yueming] Guilin Karst Geol Observat & Res Stn Guangxi, Guangxi Pingguo Karst Ecosyst Natl Field Sci Obser, Guilin 541004, Peoples R China.

[Pan, Fujing] Guilin Univ Technol, Coll Environm & Engn, Guangxi Key Lab Theory & Technol Environm Pollut C, Guilin 541000, Peoples R China.

通讯机构：

[Pang, YL ] G

Guangxi Res Inst Tea Sci, 17 Jinji Rd, Guilin 541000, Guangxi, Peoples R China.

语种：

英文

关键词：

Aroma;Core functional microorganism;Phenolic compounds;Tea long-term storage;Volatile compounds

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

470

页码：

142697

DOI：

10.1016/j.foodchem.2024.142697

基金类别：

CRediT authorship contribution statement Yueming Liang: Writing – review & editing, Writing – original draft, acquisition, Data curation, Conceptualization. Zhusheng Liu: Investigation, Conceptualization. Yuelan Pang: Writing – review & editing, Investigation, Conceptualization. Min Li: Investigation, Conceptualization. Shengmeng Zheng: Investigation, Data curation. Fujing Pan: Data curation, Writing – review & editing. Chunyu Guo: Investigation. Qianhua Wu: Visualization, Investigation. Ting Chen: Methodology. Qiang Li:

机构署名：

本校为其他机构

院系归属：

园艺园林学院

摘要：

Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS) and Illumina Nova6000 analysis. A total of 18 differential flavour compounds were significantly altered with Liupao tea storage duration, particularly after 9 years of storage. Flav...

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Effects of storage durations on flavour and bacterial communities in Liupao tea

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