Wuyi rock tea(WRT)has a unique“rock flavor”.It has been pointed out that there is a correlation between microorganisms and the production of“rock flavor”substances in Wuyi Rock Tea.However,the way in which microor...Wuyi rock tea(WRT)has a unique“rock flavor”.It has been pointed out that there is a correlation between microorganisms and the production of“rock flavor”substances in Wuyi Rock Tea.However,the way in which microorganisms are involved in the production of the substances needs to be further investigated.This study predicted the microbial function of Rougui Wuyi rock tea and studied the formation and transformation pathway of“rock flavor”from the perspective of its enzyme production potential.The results showed that the enzyme differences among Rougui from different production areas were mainly among hydrolases,oxidoreductases,and transferases.Enzymes released glycoside-bound aroma substances,pathways of carotenoid biosynthesis,car-bohydrate metabolism,and amino acid metabolism.The metabolic pathways of hotrienol,free amino acids,catechin analogs,and soluble sugars involved by microorganisms were constructed.The present study provides possible microbial metabolic pathways for flavor substances and offers theoretical guidance for enhancing tea quality through microbial or enzymatic interventions during tea processing.展开更多
基金supported by the Nanping Science and Technology Major Special Project(N2021A001)the Fujian Provincial Regional Development Project(2022N3012)+1 种基金the Joint Funding Program for Science,Technology,and Innovation in the Resource Chemistry Industry(N2021Z006)the STS project of Fujian Provincial Science and Technology Plan(2022T3046).
文摘Wuyi rock tea(WRT)has a unique“rock flavor”.It has been pointed out that there is a correlation between microorganisms and the production of“rock flavor”substances in Wuyi Rock Tea.However,the way in which microorganisms are involved in the production of the substances needs to be further investigated.This study predicted the microbial function of Rougui Wuyi rock tea and studied the formation and transformation pathway of“rock flavor”from the perspective of its enzyme production potential.The results showed that the enzyme differences among Rougui from different production areas were mainly among hydrolases,oxidoreductases,and transferases.Enzymes released glycoside-bound aroma substances,pathways of carotenoid biosynthesis,car-bohydrate metabolism,and amino acid metabolism.The metabolic pathways of hotrienol,free amino acids,catechin analogs,and soluble sugars involved by microorganisms were constructed.The present study provides possible microbial metabolic pathways for flavor substances and offers theoretical guidance for enhancing tea quality through microbial or enzymatic interventions during tea processing.
