摘要
Oriental Beauty,a deeply fermented variety of oolong tea,is famous for its fruity aroma and sweet taste.A targeted and untargeted metabolomics was used to comprehensively analyze the dynamic changes of taste and aroma metabolites during the processing stage.During the enzyme reaction stage,the catechin components were oxidized and degraded into theaflavins and oolongtheanins.The total abundance of aroma increased from 259.24 to 564.52μg/L,and mainly monoterpenoids formed.During the nonenzymatic reaction stage,the total abundance of aroma decreased from 564.52 to 274.74μg/L,and linalool was thermally converted to hotrienol.In this study,metabolomics changes were conducive to better control of tea quality.
基金
the Natural Science Foundation of Zhejiang(LQ20C160009)
the National Natural Science Foundation of China(31872709)
the Key Research and Development Program of Zhejiang(2022C02033)
the Natural Science Foundation of Zhejiang(LQ20C160009)
the Natural Science Foundation of Fujian Province(2020J01544)
the Innovation Project for Chinese Academy of Agricultural Sciences.
