Dynamic changes and correlation analysis of microorganisms and flavonoids/ amino acids during white tea storage.

Autor: Zhang J; Research Management Service, Wuyi University, Wuyishan 354300, China., Xin W; College of Ecology and Resources Engineering, Wuyi University, Wuyishan 354300, China; Plant Synthetic Biology Center, and Horticulture Biology and Metabolic Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: xinwei@wuyiu.edu.cn., Zou Y; College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China., Yan J; State Key Laboratory of Subtropical Silviculture, Zhejiang A&F University, Hangzhou 311300, China., Tang W; Plant Synthetic Biology Center, and Horticulture Biology and Metabolic Center, Haixia Institute of Science and Technology, Fujian Agriculture and Forestry University, Fuzhou 350002, China. Electronic address: wxtang@fafu.edu.cn., Ji Y; College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: yanlingji@njau.edu.cn., Li W; College of Life Sciences, Nanjing Agricultural University, Nanjing 210095, China. Electronic address: t2021009@njau.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139932. Date of Electronic Publication: 2024 May 31.
DOI: 10.1016/j.foodchem.2024.139932
Abstrakt: White tea stored for various times have different flavors. However, the mechanism of flavor conversion remains elusive. Flavonoids and amino acids are two typical flavor components in tea. Herein, the contents of 46 flavonoids and 40 amino acids were measured in white tea (Shoumei) stored for 1, 3, 5 and 7 years, respectively. L-tryptophan, L-ornithine and L-theanine contribute to the refreshing taste of Shoumei 1 and 3. Quercetin, rutin and hesperidin contribute to aging charm and grain aroma of Shoumei 5 and 7. 306 bacterial OTUs and 268 fungal OTUs core microbiota existed in all samples. Interestingly, white teas contained higher richness of fungi than bacteria. The correlation analysis showed that the cooperation with bacteria and fungi may result in the flavonoids and amino acids composition changes in white teas during storage. Overall, this study provides new insights into flavor conversion of white tea during storage.
Competing Interests: Declaration of competing interest The authors declare no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 The Authors. Published by Elsevier Ltd.. All rights reserved.)
Databáze: MEDLINE
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