Metabolomics reveals a differential attitude in phytochemical profile of black tea (Camellia Sinensis Var. assamica) during processing.

ABSTRACT: Black tea's quality and flavor are largely influenced by its processing stages, which affect its volatile and non-volatile phytochemicals. This study aimed to optimized black tea manufacturing by investigating withering time, fermentation time, and temperature's impact on sensory quality. Using a U*₁₅ (15⁷) uniform design, optimal conditions were determined: 14 h of withering, 5.6 h of fermentation, and a 34 °C temperature. A verification experiment analyzed the volatile and non-volatile profiles. HPLC, GC-MS, and LC-MS revealed dynamic changes in phytochemicals. Among 157 VOCs and 2642 metabolites, 19 VOCs (VIP > 1.5) were crucial for aroma, while 50 (VIP > 1.5, p < 0.01) characteristic metabolites were identified. During processing, fragrant volatile compound

SUBMITTER: Aaqil M 

PROVIDER: S-EPMC11539724 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature