Full
Outline
To analyze the effects of drying methods and raw material cultivars on the metabolite profile of Guangxi oil tea, and identify key differential markers.
Untargeted metabolomics technology coupled with multivariate statistical methods was employed to systematically investigate the effects of 4 kinds of processing techniques, including freeze vacuum drying, microwave vacuum drying, microwave drying and aroma-enhancing machine drying, as well as 2 kinds of raw material cultivars (Gongcheng and Longsheng group species) on the secondary metabolite profiles of Guangxi oil tea.
Freeze vacuum drying significantly enriched lipids, phenolic and carbohydrate compounds, whereas microwave vacuum drying significantly increased the content of organic acids and amino acid metabolites. Furthermore, samples produced from the Gongcheng green tea exhibited superior flavor and nutritional quality, with their content of phenolic compounds, organic acids and terpenoids being significantly higher than that from the Longsheng green tea. Sensory evaluation results corroborated the regulatory role of small-molecule metabolites on the flavor quality of oil tea, and the treatment group using Gongcheng green tea combined with freeze vacuum drying achieved the highest overall sensory score of 94.63 among all groups. Subsequently, Pearson correlation analysis identified 18 kinds of marker metabolites significantly positively correlated with flavor attributes, which could serve as important quality control indicators for oil tea.
This study clarifies the significant advantages of the freeze vacuum drying technique and the Gongcheng green tea raw material in enhancing oil tea quality, which can provide key scientific evidence for establishing standardized processing techniques, selecting high-quality raw materials and implementing quality control within the Guangxi oil tea industry.
11
2
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
