Unveiling key odor-active compounds and bacterial communities in Fu Brick tea from seven Chinese regions: A comprehensive sensomics analysis using GC-MS, GC-O, aroma recombination, omission, and high-throughput sequencing.

Food Res Int

National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients & Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Key Laboratory of Tea Science of Ministry of Education, Key Laboratory for Evaluation and Utilization of Gene Resources of Horticultural Crops, Ministry of Agriculture and Rural Affairs of China, Hunan Agricultural University, Changsha 410128, China. Electronic address:

Published: November 2024

AI Article Synopsis

  • Fu Brick Tea (FBT) is a fermented tea from China with distinct aroma qualities, but its chemical and microbial makeup was not thoroughly studied before.
  • Researchers utilized advanced techniques like gas chromatography and sensory analysis to analyze 41 FBT samples from 7 regions, identifying 63 volatile compounds and 32 key odor-active compounds.
  • The study found that high-quality FBTs have specific aroma compounds and revealed that certain bacteria, like Bacillus and Pseudomonas, are crucial in creating FBT's aroma, enhancing our understanding of its quality features.

Article Abstract

Fu Brick Tea (FBT) is a unique fermented tea produced in multiple regions of China, whose aroma qualities, key odor-active compounds and bacterial communities are not well characterized. By optimizing HS-SPME methods, utilizing GC-MS, GC-O, sensory analysis, aroma recombination and omission experiments, and bacterial sequencing, we revealed the primary volatiles and bacterial communities in 41 samples from 7 major producing regions. A total of 63 volatiles and 32 odor-active compounds were quantitatively analyzed using GC-MS and GC-O, respectively. Sensory analyses discriminated the quality of the samples. Differential analysis indicated that poor aroma FBTs had either low volatile content or excessive "green" notes. Key odor-active compounds in high-quality aroma FBTs include 1-octen-3-ol, phenylethylalcohol, β-ionone, dihydroactindiolide, and 1,2,3-trimethoxybenzene. Sequencing results identified Bacillus, Pseudomonas, and Streptococcus as dominant genera. Functional prediction analyses suggest that bacteria contribute to the formation of FBT aroma. This study offers new insights into the quality characteristics of FBT.

Download full-text PDF

Source
http://dx.doi.org/10.1016/j.foodres.2024.114978DOI Listing

Publication Analysis

Top Keywords

odor-active compounds
16
key odor-active
12
bacterial communities
12
gc-ms gc-o
12
compounds bacterial
8
brick tea
8
aroma recombination
8
recombination omission
8
gc-o sensory
8
aroma fbts
8

Similar Publications

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!