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Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea
Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, headspace gas chromatography ion mobility spectroscop...
Autores principales: | , , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9806140/ https://www.ncbi.nlm.nih.gov/pubmed/36601074 http://dx.doi.org/10.3389/fnut.2022.1092048 |
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author | Wang, Zhihui Wang, Zhihua Dai, Haomin Wu, Shaoling Song, Bo Lin, Fuming Huang, Yan Lin, Xingchen Sun, Weijiang |
author_facet | Wang, Zhihui Wang, Zhihua Dai, Haomin Wu, Shaoling Song, Bo Lin, Fuming Huang, Yan Lin, Xingchen Sun, Weijiang |
author_sort | Wang, Zhihui |
collection | PubMed |
description | Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, headspace gas chromatography ion mobility spectroscopy, chemometrics, and microbiomics were applied to study the flavor evolution and important aroma components during long-term storage of CWT, and core functional bacteria were screened. During long-term storage, the aroma of CWT gradually changed from sweet, fruity and floral to stale flavor, woody and herbal. A total of 56 volatile organic compounds (VOCs) were identified, 54 of which were significantly differences during storage. The alcohols content was the highest during 1–5 years of storage, the esters content was the highest during 7–13 years of storage, and the aldehydes content was the highest during 16 years of storage. Twenty-nine VOCs were identified as important aroma components, which were significantly correlated with 6 aroma sub-attributes (P < 0.05). The functional prediction of bacterial community reminded that bacterial community could participate in the transformation of VOCs during storage of CWT. Twenty-four core functional bacteria were screened, which were significantly associated with 29 VOCs. Finally, 23 characteristic differential VOCs were excavated, which could be used to identify CWT in different storage years. Taken together, these findings provided new insights into the changes in aroma characteristics during storage of CWT and increased the understanding of the mechanism of characteristic aroma formation during storage. |
format | Online Article Text |
id | pubmed-9806140 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-98061402023-01-03 Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea Wang, Zhihui Wang, Zhihua Dai, Haomin Wu, Shaoling Song, Bo Lin, Fuming Huang, Yan Lin, Xingchen Sun, Weijiang Front Nutr Nutrition Compressed white tea (CWT) is a reprocessed tea of white tea. Long-term storage has greatly changed its aroma characteristics, but the material basis and transformation mechanism of its unique aroma are still unclear. In this study, flavor wheel, headspace gas chromatography ion mobility spectroscopy, chemometrics, and microbiomics were applied to study the flavor evolution and important aroma components during long-term storage of CWT, and core functional bacteria were screened. During long-term storage, the aroma of CWT gradually changed from sweet, fruity and floral to stale flavor, woody and herbal. A total of 56 volatile organic compounds (VOCs) were identified, 54 of which were significantly differences during storage. The alcohols content was the highest during 1–5 years of storage, the esters content was the highest during 7–13 years of storage, and the aldehydes content was the highest during 16 years of storage. Twenty-nine VOCs were identified as important aroma components, which were significantly correlated with 6 aroma sub-attributes (P < 0.05). The functional prediction of bacterial community reminded that bacterial community could participate in the transformation of VOCs during storage of CWT. Twenty-four core functional bacteria were screened, which were significantly associated with 29 VOCs. Finally, 23 characteristic differential VOCs were excavated, which could be used to identify CWT in different storage years. Taken together, these findings provided new insights into the changes in aroma characteristics during storage of CWT and increased the understanding of the mechanism of characteristic aroma formation during storage. Frontiers Media S.A. 2022-12-19 /pmc/articles/PMC9806140/ /pubmed/36601074 http://dx.doi.org/10.3389/fnut.2022.1092048 Text en Copyright © 2022 Wang, Wang, Dai, Wu, Song, Lin, Huang, Lin and Sun. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Wang, Zhihui Wang, Zhihua Dai, Haomin Wu, Shaoling Song, Bo Lin, Fuming Huang, Yan Lin, Xingchen Sun, Weijiang Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea |
title | Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea |
title_full | Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea |
title_fullStr | Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea |
title_full_unstemmed | Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea |
title_short | Identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea |
title_sort | identification of characteristic aroma and bacteria related to aroma evolution during long-term storage of compressed white tea |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9806140/ https://www.ncbi.nlm.nih.gov/pubmed/36601074 http://dx.doi.org/10.3389/fnut.2022.1092048 |
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