Withering and Fermentation Affect the Transformation and Accumulation of Key Metabolites in Rougui (<i>Camellia sinensis</i>) for the Formation of Special Taste Characteristics.

ABSTRACT: During the production of Wuyi rock tea, withering and fermentation play a crucial role in the primary processing of the tea, greatly influencing the development of its distinct taste characteristics. In this study, Rougui (Camellia sinensis) was selected as the research object to investigate the effects of withering and fermentation on metabolites and taste characteristics in tea leaves. The findings revealed that a total of 1249 metabolites were detected in Rougui leaves at various processing stages, of which only 40 key metabolites were significantly altered. The process of withering and fermentation is crucial to increase the content of organic acids, plumerane, alkaloids, nucleotides and derivatives, amino acids and derivatives, and free fatty acids in the leaves of Rougui and t

SUBMITTER: Ye J 

PROVIDER: S-EPMC11640889 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature