Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
Multi-omics and enzyme activity analysis of flavour substances formation: Major metabolic pathways alteration during Congou black tea processing
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风味物质形成的多组学和酶活性分析：工夫红茶加工过程中主要代谢途径的变化
DOI：
10.1016/j.foodchem.2022.134263
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发表时间：
2022-09-24
期刊：
影响因子：
8.8
通讯作者：
Liu, Yong
中科院分区：
文献类型：
--
作者：
Liu, Yang;Chen, Qincao;Liu, Yong
为综合分析工夫红茶风味物质的形成，对工夫红茶中非挥发性成分、挥发性成分和酶活性的动态变化进行了分析。通过超高效液相色谱-四极杆-反应质谱联用（UHPLC-Q-Exactive/MS）和搅拌棒吸附萃取-气相色谱-质谱联用（SBSE-GC-MS）共鉴定出107种非挥发性成分和222种挥发性成分，并探讨了茶叶加工过程中的8条代谢途径。在加工过程中，尤其是发酵阶段，代谢产物发生显著变化（P < 0.05），主要表现为黄酮合酶活性降低，氧化酶活性升高，呈味物质和色素物质积累增多。相关性分析表明，在某些类型的加工过程中，非挥发性物质和挥发性物质之间发生相互转化，包括氨基酸、氨基酸衍生的挥发物（AADV）、糖苷结合的挥发物（GBV）和挥发性萜类化合物（VT）。本研究对工夫红茶加工过程中风味物质和关键酶活性的动态变化进行了详细的综述。
To comprehensively analyse flavour substance formation in Congou black tea, dynamic changes in non-volatile and volatile compositions and enzymatic activity were analysed. In total, 107 non-volatile and 222 volatile compositions were identified via ultra-high performance liquid chromatography coupled with quadrupole-exactive mass spectrometry (UHPLC-Q-Exactive/MS) and stir bar sorptive extraction-gas chromatography -mass spectrometry (SBSE-GC-MS), and eight metabolic pathways were explored during tea processing. Signifi-cant variations in metabolites were observed during processing (P < 0.05), especially in the fermentation stage, including high accumulation of taste and colour substances due to decreased flavonoid synthase activity and elevated oxidase activity. Correlation analysis clarified that the mutual transformation between non-volatile and volatile substances occurs in certain types of processing, including amino acids, amino acid-derived volatiles (AADVs), glycosidically bound volatiles (GBVs), and volatile terpenoids (VTs). Our study provides a detailed overview of the dynamic changes of in flavour substrates and key enzyme activities during Congou black tea processing.