Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation
The present study investigated the dynamics changes in physicochemical properties and non-volatile metabolites during Bulang pickled tea fermentation. A combination of artificial sensory evaluation, chemical-physical analysis, ultra performance liquid chromatography coupled with quadrupole/time-of-f...
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| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
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MDPI AG
2025-03-01
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| Loạt: | Foods |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://www.mdpi.com/2304-8158/14/5/878 |
| _version_ | 1826531597399097344 |
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| author | Jinping Zhou Laifeng Chen Fan Zhang Hooiling Foo Zhenhui Cao Qiuye Lin |
| author_facet | Jinping Zhou Laifeng Chen Fan Zhang Hooiling Foo Zhenhui Cao Qiuye Lin |
| author_sort | Jinping Zhou |
| collection | DOAJ |
| description | The present study investigated the dynamics changes in physicochemical properties and non-volatile metabolites during Bulang pickled tea fermentation. A combination of artificial sensory evaluation, chemical-physical analysis, ultra performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS), and multivariate statistical analysis were employed to examine the differences among four fermentation stages of Bulang pickled tea. The bitterness, astringency, sweetness after taste, sourness and fermentation taste tended to increase with fermentation. The highest lactic acid bacteria, aerobic bacteria, total titratable acidity, total soluble sugar, total polyphenols, and total flavonoids were recorded at the second month of fermentation, while fungi, total free amino acids, total antioxidant capacity and hydroxyl free radical scavenging capacity increased with fermentation. Mantel test demonstrated significant associations between lactic acid bacteria /fungal communities and taste characteristics. UPLC-QTOF-MS analysis led to the identification of 35 differential non-volatile metabolites, predominantly comprising heterocyclic compounds, organic acids with their derivatives, and flavonoids. Nine non-volatile metabolites are related to antioxidant activity, and morin, malvidin and 7-methylxanthine exhibit relatively strong antioxidant activity. This study provides comprehensive insights into the non-volatile metabolites and antioxidant function of Bulang pickled tea. |
| first_indexed | 2025-03-14T01:37:52Z |
| format | Article |
| id | doaj.art-85033722e7ca4435b461045da57d481b |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2025-03-14T01:37:52Z |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-85033722e7ca4435b461045da57d481b2025-03-12T13:56:35ZengMDPI AGFoods2304-81582025-03-0114587810.3390/foods14050878Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea FermentationJinping Zhou0Laifeng Chen1Fan Zhang2Hooiling Foo3Zhenhui Cao4Qiuye Lin5College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaTea Research Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, ChinaDepartment of Bioprocess Technology, Faculty of Biotechnology & Biomolecular Sciences, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, MalaysiaFaculty of Animal Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaCollege of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, ChinaThe present study investigated the dynamics changes in physicochemical properties and non-volatile metabolites during Bulang pickled tea fermentation. A combination of artificial sensory evaluation, chemical-physical analysis, ultra performance liquid chromatography coupled with quadrupole/time-of-flight mass spectrometry (UPLC-QTOF-MS), and multivariate statistical analysis were employed to examine the differences among four fermentation stages of Bulang pickled tea. The bitterness, astringency, sweetness after taste, sourness and fermentation taste tended to increase with fermentation. The highest lactic acid bacteria, aerobic bacteria, total titratable acidity, total soluble sugar, total polyphenols, and total flavonoids were recorded at the second month of fermentation, while fungi, total free amino acids, total antioxidant capacity and hydroxyl free radical scavenging capacity increased with fermentation. Mantel test demonstrated significant associations between lactic acid bacteria /fungal communities and taste characteristics. UPLC-QTOF-MS analysis led to the identification of 35 differential non-volatile metabolites, predominantly comprising heterocyclic compounds, organic acids with their derivatives, and flavonoids. Nine non-volatile metabolites are related to antioxidant activity, and morin, malvidin and 7-methylxanthine exhibit relatively strong antioxidant activity. This study provides comprehensive insights into the non-volatile metabolites and antioxidant function of Bulang pickled tea.https://www.mdpi.com/2304-8158/14/5/878pickled teataste qualityphysiochemicalantioxidant activitymetabolomics |
| spellingShingle | Jinping Zhou Laifeng Chen Fan Zhang Hooiling Foo Zhenhui Cao Qiuye Lin Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation Foods pickled tea taste quality physiochemical antioxidant activity metabolomics |
| title | Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation |
| title_full | Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation |
| title_fullStr | Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation |
| title_full_unstemmed | Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation |
| title_short | Dynamics Changes in Physicochemical Properties, Antioxidant Activity, and Non-Volatile Metabolites During Bulang Pickled Tea Fermentation |
| title_sort | dynamics changes in physicochemical properties antioxidant activity and non volatile metabolites during bulang pickled tea fermentation |
| topic | pickled tea taste quality physiochemical antioxidant activity metabolomics |
| url | https://www.mdpi.com/2304-8158/14/5/878 |
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