Effects of Pile-Fermentation Duration on the Taste Quality of Single-Cultivar Large-Leaf Dark Tea: Insights from Metabolomics and Microbiomics
Wanying Yang,
Ruohong Chen,
Lingli Sun,
Qiuhua Li,
Xingfei Lai,
Zhenbiao Zhang,
Zhaoxiang Lai,
Mengjiao Hao,
Qian Li,
Sen Lin,
He Ni,
Shili Sun
Affiliations
Wanying Yang
Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou 510631, China
Ruohong Chen
Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Lingli Sun
Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Qiuhua Li
Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Xingfei Lai
Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Zhenbiao Zhang
Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Zhaoxiang Lai
Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Mengjiao Hao
Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
Qian Li
Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
Sen Lin
Guangdong Academy of Agricultural Sciences, Sericultural & Agri-Food Research Institute/Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China
He Ni
Guangdong Provincial Key Lab of Biotechnology for Plant Development, School of Life Sciences, South China Normal University, Guangzhou 510631, China
Shili Sun
Tea Research Institute, Guangdong Academy of Agricultural Sciences/Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China
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 astringency and bitterness. Salicylic acid and D-sorbitol helped form the sweetness. Correlation analysis found out Aspergillus, Thermomyces, Bacillus, Staphylococcus, and Micrococcaceae were core functional microorganisms linked to these metabolites, helping to foster the higher quality of SLDT. Microorganisms shaped the taste quality of SLDT through metabolic processes and enzyme secretion during pile-fermentation. This study provided insights into the metabolite basis and microbiological mechanisms of SLDT taste formation and offered guidance for optimizing production processes to improve the stability and quality of dark tea.