Characterization of key aroma compounds and core functional microorganisms in different aroma types of Liupao tea

Deep Shotgun metagenomic and 16S rRNA analysis revealed the microbial diversity of lactic acid bacteria in traditional fermented foods of eastern Hainan, China

“…According to the results of MetaPhlan2 annotation, microorganisms with a relative abundance of more than 80% of species can be defined as core microorganisms. 51…”

Discrimination and characterization of the volatile profiles of five Fu brick teas from different manufacturing regions by using HS–SPME/GC–MS and HS–GC–IMS

“…In addition, 2- methylnaphthalene, the main contributor to green, pungent, and herbal-like aromas, could be formed by microbes ( Tanguler et al, 2017 ). Li et al (2022) reported that 2-methylnaphthalene is a vital VOC contributing to the aroma characteristics of Liupao tea with a betel-nut type aroma. Therefore, the GZ sample was characterized by a grassy and herbal aroma, whereas its floral aroma was weak.…”

Comparison of the Fungal Community, Chemical Composition, Antioxidant Activity, and Taste Characteristics of Fu Brick Tea in Different Regions of China

“…Some species of Monascus genus have been widely used in tea fermentation owing to their abilities to decrease hydrogen peroxide and to bio-convert tea polyphenols into TFs and TRs during the fermentation process, exhibiting a strong antioxidant activity by preventing oxidative stress-induced diseases ( 34 ). The genus Wallemia was also identified as the core functional microorganisms that associated with the metabolic variations of volatile components during the pile-fermentation of FBT, and may play an important role in contributing the stale and betelnut aroma in dark tea ( 35 ). To better understand differences and similarities among different samples, we carried out Z-value transformation on the basis of the heat map and did cluster analysis on fungal genera ( Figure 3 ).…”

“…The sweetness in tea was significantly ( p < 0.05) negatively associated with GCG and tea pigments (TBs, TRs, and TFs). Sweet taste was related to soluble sugars including monosaccharides (most commonly glucose, galactose, fructose), polysaccharides, oligosaccharides, and a small number of other sugars ( 35 ). Sweetness is not the main taste of tea leaves, but it can harmonize the bitterness and astringency in tea soup.…”