Microorganisms play a significant role in the quality formation of raw Pu’er tea,and volatile compounds mainly contribute to the aroma quality.However,different de-enzyming methods on the quality of raw Pu’er tea ha...Microorganisms play a significant role in the quality formation of raw Pu’er tea,and volatile compounds mainly contribute to the aroma quality.However,different de-enzyming methods on the quality of raw Pu’er tea has not yet been reported.Microbiome and metabolomics were employed to comprehensively compare and analyze microbial community and volatile compounds in machine de-enzyming raw Pu’er tea(JS)and manual de-enzyming raw Pu’er tea(SS)in this study.High-throughput sequencing results showed that bacterial and fungal community compositions of JS and SS samples at phylum and genus levels were essentially identical,differed in relative abundance.A total of 65 and 71 volatile compounds were detected and characterized in JS and SS samples,respectively.Volatile components in JS and SS samples were mainly composed of alcohols,esters,aldehydes,alkanes,benzene and its derivatives,ketones,alkenes,phenols.A total of 88 differential volatile components between JS and SS samples were screened based on VIP>1 and p-value<0.05.Those results indicated that both microbial community composition and volatile compounds in raw Pu’er tea influenced by different de-enzyming methods.This work helps reveal the effect of different de-enzyming methods on the quality of raw Pu’er tea and provide a scientific reference basis for the improvement of raw Pu’er tea quality.展开更多
以鲜叶、老叶、杀青叶、成品茶叶为原料,研究同一品种、不同阶段的茶叶所含的茶多酚含量,旨在为速溶茶粉新资源的开发提供技术指导。确定最佳工艺参数为:浸提温度85℃、浸提30 min 3次、茶水比1∶40、预冻结温度-40℃。以杀青叶为原料...以鲜叶、老叶、杀青叶、成品茶叶为原料,研究同一品种、不同阶段的茶叶所含的茶多酚含量,旨在为速溶茶粉新资源的开发提供技术指导。确定最佳工艺参数为:浸提温度85℃、浸提30 min 3次、茶水比1∶40、预冻结温度-40℃。以杀青叶为原料制备出的茶粉的茶多酚含量最高、为72.07%,可作为较适宜的制备速溶茶粉的原料。展开更多
文摘Microorganisms play a significant role in the quality formation of raw Pu’er tea,and volatile compounds mainly contribute to the aroma quality.However,different de-enzyming methods on the quality of raw Pu’er tea has not yet been reported.Microbiome and metabolomics were employed to comprehensively compare and analyze microbial community and volatile compounds in machine de-enzyming raw Pu’er tea(JS)and manual de-enzyming raw Pu’er tea(SS)in this study.High-throughput sequencing results showed that bacterial and fungal community compositions of JS and SS samples at phylum and genus levels were essentially identical,differed in relative abundance.A total of 65 and 71 volatile compounds were detected and characterized in JS and SS samples,respectively.Volatile components in JS and SS samples were mainly composed of alcohols,esters,aldehydes,alkanes,benzene and its derivatives,ketones,alkenes,phenols.A total of 88 differential volatile components between JS and SS samples were screened based on VIP>1 and p-value<0.05.Those results indicated that both microbial community composition and volatile compounds in raw Pu’er tea influenced by different de-enzyming methods.This work helps reveal the effect of different de-enzyming methods on the quality of raw Pu’er tea and provide a scientific reference basis for the improvement of raw Pu’er tea quality.
文摘以鲜叶、老叶、杀青叶、成品茶叶为原料,研究同一品种、不同阶段的茶叶所含的茶多酚含量,旨在为速溶茶粉新资源的开发提供技术指导。确定最佳工艺参数为:浸提温度85℃、浸提30 min 3次、茶水比1∶40、预冻结温度-40℃。以杀青叶为原料制备出的茶粉的茶多酚含量最高、为72.07%,可作为较适宜的制备速溶茶粉的原料。
