Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing

Yang Liu,Qincao Chen,Dechun Liu,Li Yang,Wei Hu,Liuqing Kuang,Yingjie Huang,Jie Teng,Yong Liu

Food Chemistry（2023）

引用 18|浏览14

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摘要

•Fermentation had a marked effect on the flavour substances of Congou black tea.•Dynamic variations in non– and volatiles in flavour formation are relevant.•Conversion of GBVs to VTs mainly occur during withering and rolling.•Strecker degradation promotes the formation of AADVs during the drying stage.•High phenylalanine and isoleucine-derived volatiles are found in Congou black tea.

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关键词

AADV,ADH,ANR,ANS,APX,β-GC,CDV,DFR,FADV,F3H,F3′H,F3′5′H,FLS,GBV,GPX,HPL,LAR,LOX,MDc,PCA,POD,PPO,SBSE-GC–MS,UHPLC-Q-Exactive/MS,VT

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