Primary dark tea quality determines the final quality of dark tea,with microbial fermentation playing a crucial role in shaping its distinctive flavor profile.This study screened Aspergillus chevalieri(A.chevalieri)fr...Primary dark tea quality determines the final quality of dark tea,with microbial fermentation playing a crucial role in shaping its distinctive flavor profile.This study screened Aspergillus chevalieri(A.chevalieri)from Liupao tea and applied it to the intensified fermentation of primary dark tea.Sensory evaluation showed that the 15-day-fermented primary dark tea had optimal quality,with a rich woody-fungal aroma and a mellow,smooth taste.HS-SPME-GC-MS revealed major volatiles including hydrocarbons,alcohols,and aldehydes;floralβ-ionone and woodyα-cadinene significantly increased at 15 days,while off-flavor 1-octen-3-one decreased.Non-volatile metabolome analysis via UPLC-MS revealed elevated levels of sweet-tasting compounds(e.g.,D-pyroglutamic acid,dihydroquercetin)and marked declines in bitter/astringent compounds(e.g.,L-tryptophan,epi-gallocatechin gallate).These changes are primarily associated with amino acid biosynthesis and flavonoid degradation pathways.These results indicate that A.chevalieri-mediated intensified fermentation significantly improves primary dark tea quality,offering a new strategy for targeted quality regulation.展开更多
基金supported by Research and Development Program in Key Areas of Hunan Province(2023NK2025)National Tea Industry Technology System Project(CARS-19)Anhua Academician Work-station Project[Xiangcaiyu(2023)0323].
文摘Primary dark tea quality determines the final quality of dark tea,with microbial fermentation playing a crucial role in shaping its distinctive flavor profile.This study screened Aspergillus chevalieri(A.chevalieri)from Liupao tea and applied it to the intensified fermentation of primary dark tea.Sensory evaluation showed that the 15-day-fermented primary dark tea had optimal quality,with a rich woody-fungal aroma and a mellow,smooth taste.HS-SPME-GC-MS revealed major volatiles including hydrocarbons,alcohols,and aldehydes;floralβ-ionone and woodyα-cadinene significantly increased at 15 days,while off-flavor 1-octen-3-one decreased.Non-volatile metabolome analysis via UPLC-MS revealed elevated levels of sweet-tasting compounds(e.g.,D-pyroglutamic acid,dihydroquercetin)and marked declines in bitter/astringent compounds(e.g.,L-tryptophan,epi-gallocatechin gallate).These changes are primarily associated with amino acid biosynthesis and flavonoid degradation pathways.These results indicate that A.chevalieri-mediated intensified fermentation significantly improves primary dark tea quality,offering a new strategy for targeted quality regulation.
