Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics.

ABSTRACT: The pile-fermentation conditions and raw materials used play a vital role in determining the stability and quality of dark tea. In this study, sensory quality evaluation, metabolomics, and microbiomics techniques were used to investigate the effect of pile-fermentation duration on the taste quality of single-cultivar large-leaf dark tea (SLDT) and its underlying metabolite and microbial mechanisms. The study revealed that a 60-day duration resulted in a better SLDT sensory quality, with astringency and bitterness significantly reduced and sweetness increased. Catechins and theaflavins with ester structures, L-epicatechin, methyl gallate, protocatechuic acid, gallic acid, salicin, chlorogenic acid, and neochlorogenic acid were key taste metabolites contributing to the reduction of astringen

SUBMITTER: Yang W 

PROVIDER: S-EPMC11854364 | biostudies-literature | 2025 Feb

REPOSITORIES: biostudies-literature