Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (Camellia sinensis) for the Formation of Special Taste Characteristics

作者：Jianghua Ye, Yangxin Luo, Yulin Wang, Qi Zhang, Shuqi Zhang, Jun-Xu Gu, Yankun Liao, Tingting Wang, Xiaoli Jia, Haibin Wang · 发表于：Foods · 年份：2024 · DOI：10.3390/foods13233955 · 被引用次数：5 · 研究领域：Tea Polyphenols and Effects、Food Quality and Safety Studies、Phytochemicals and Antioxidant Activities

During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (Camellia sinensis) was selected as the research object to investigate the effects of withering and fermentation on metabolites and taste characteristics in tea leaves. The findings revealed that a total of 1249 metabolites were detected in Rougui leaves at various processing stages, of which only 40 key metabolites were significantly altered. The process of withering and fermentation is crucial to increase the content of organic acids, plumerane, alkaloids, nucleotides and derivatives, amino acids and derivatives, and free fatty acids in the leaves of Rougui and to decrease the content of saccharides, phenolic acids, flavonols, flavones, and flavanols, which in turn enhances the mellowness, fresh and brisk taste, and aroma of tea and attenuates the saccharides, bitterness, and astringency. Withering and fermentation had the greatest effect on the bitterness and astringency of Rougui taste characteristics, followed by mellowness. It can be seen that withering and fermentation were extremely important for the development of Rougui’s special taste characteristics. The present study provides important support for optimizing Rougui processing and the formation of its special taste characteristics.