Dynamic changes in metabolites during the manufacture of three distinct flavor types of Tieguanyin
文献类型： 外文期刊
作者： Zeng, Lin 1 ; Fu, Yan-Qing 1 ; Liu, Jin-Long 4 ; Li, Yuan-Chao 1 ; Gao, Shui-lian 2 ; Gao, Ying 1 ; Wang, Fang 1 ; Xu, Yong-Quan 1 ;
作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Natl Key Lab Tea Plant Germplasm Innovat & Resourc, 9 South Meiling Rd, Hangzhou 310008, Peoples R China
2.Fujian Agr & Forestry Univ, Coll Hort, Fuzhou 350002, Peoples R China
3.Fujian Agr & Forestry Univ, Anxi Coll Tea Sci, Quanzhou 362406, Peoples R China
4.Fujian Anxi Liu Jinlong tea Ind Co LTD, Quanzhou 362406, Peoples R China
关键词： Tieguanyin; Processing procedure; Flavor characteristic; Metabolomics; Substance basis
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 487 卷
页码：
收录情况： SCI
摘要： The formation mechanisms for different aroma types of Tieguanyin was investigated. In this study, the same fresh leaves were processed into three Tieguanyin samples with distinct aroma types (fresh floral scent, flower and fruit scent, sweet fruity scent). Based on sensory evaluation and metabolomic analysis, the dynamic changes of aroma-and taste-related compounds in three Tieguanyin tea samples during processing process were investigated. Sensory evaluation results demonstrated that subtle variations in processing parameters resulted in distinct flavor types of Tieguanyin. Metabolomic analysis identified 199 taste-related metabolites and 82 aroma-related compounds. The fresh floral-scented Tieguanyin had more catechins and L-theanine. Linalool, 1-octanol, and benzeneacetaldehyde were identified as the key contributors to the overall aroma of Tieguanyin. Short time (340 min) of shaking and heavy fixation (260 degrees C, 5.5 min) produced fresh floral scented Tieguanyin tea. These findings provide a theoretical basis for the comprehensive understanding of flavor formation of Tieguanyin tea.
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