Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-06-13 DOI:10.1016/j.fochx.2024.101553

Tiehan Li , Yuming Wei , Mingxia Lu , Yida Wu , Yanqun Jiang , Han Ke , Aiju Shao , Jingming Ning

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Abstract

Piling fermentation (PF) is crucial for Pu-erh tea aroma, yet its microbial and moist-heat impact on aroma quality is poorly understood. Solid-phase microextraction, solvent-assisted flavor evaporation, and gas chromatography–mass spectrometry were used to detected and analyses the samples of sun-green green tea, sterile PF and spontaneous PF. Microbiological action promotes the formation of stale aromas. Moist-heat action promotes the formation of plum-fragrance and sweet aroma. 20 microbial markers and 28 moist-heat markers were screened from 184 volatile components. Combining odor activity values and gas chromatography-olfactometry, 22 aroma-active compounds were screened (1,2,3-trimethoxybenzene, linalool, 1,2,4-trimethoxybenzene …), and analyzed during PF processing. Aroma omission and addition experiments verified its importance. Gallic acid addition experiments successfully verified that microorganisms are the main contributors to the synthesis of methoxybenzenes. Finally, Blastobotrys, Rasamsonia, and Thermomyces showed positive correlation with the synthesis of 1-ethyl-4-methoxybenzene, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxybenzene, and 1,2-dimethoxybenzene. The formation mechanism of Pu-erh tea's aroma was clarified.

Exploring microbial and moist-heat effects on Pu-erh tea volatiles and understanding the methoxybenzene formation mechanism using molecular sensory science.

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利用分子感官科学探索微生物和湿热对普洱茶挥发物的影响并了解甲氧基苯的形成机制

堆积发酵（PF）对普洱茶香气至关重要，但其微生物和湿热对香气品质的影响却鲜为人知。本研究采用固相微萃取、溶剂辅助香气蒸发和气相色谱-质谱法对晒青绿茶、无菌堆积发酵茶和自发堆积发酵茶进行了检测和分析。微生物作用促进陈香的形成。湿热作用促进梅子香和甜香的形成。从 184 种挥发性成分中筛选出 20 种微生物标记和 28 种湿热标记。结合气味活性值和气相色谱-olfactometry，筛选出 22 种香气活性化合物（1,2,3-三甲氧基苯、芳樟醇、1,2,4-三甲氧基苯......），并在 PF 加工过程中进行分析。香气省略和添加实验验证了其重要性。没食子酸添加实验成功验证了微生物是甲氧基苯合成的主要贡献者。最后，Blastobotrys、Rasamsonia 和 Thermomyces 与 1-乙基-4-甲氧基苯、1,2,4-三甲氧基苯、1,2,3-三甲氧基苯和 1,2-二甲氧基苯的合成呈正相关。利用分子感官科学探索微生物和湿热对普洱茶挥发物的影响，并了解甲氧基苯的形成机制。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.