Dynamic Changes of Nonvolatile and Volatile Metabolites during Xinyang Black Tea Fermentation
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Abstract:
The dynamic changes of metabolites during the fermentation process of Xinyang black tea prepared with one bud and one leaf of the Xinyang variety using liquid chromatography tandem mass spectrometry (LC-MS/MS) and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME/GC-MS). A total of 143 nonvolatile and 107 volatile metabolites were detected during the fermentation process of Xinyang black tea, and 23 key differential metabolites were identified. Among these, the rapid conversion of catechins, amino acids, flavonoids, phenolic acids, esters, aldehydes, and alcohols was the major factor responsible for the formation of the characteristic black tea taste and aroma. The fermentation process reduced the bitterness and astringency of Xinyang black tea, improved its taste, and led to aroma formation, thus laying the foundation for the health benefits of the tea. As the fermentation process progressed, the aroma of the tea was gradually dominated by floral and fruity notes, and increases in the levels of linalool oxide, trans-nerolidol, α-terpineol, β-farnesene, and α-limonene, among other compounds, were conducive to the formation of the floral and fruity aroma of Xinyang black tea. These findings offer an important reference for metabolite changes in Xinyang black tea during fermentation.
