Flavonoids and their correlation with key microbiota analysis reveals the quality of Pu-erh tea head
Year: 2024
Type: article
Abstract: Tea head, a tea lumps that cannot be broken during the pile-fermentation, has significant differences in flavor compared to normal ripened Pu-erh tea. In the present study, the metabolites profile, constitutes of flavonoids and their correlation with key microbiota in ripened Pu-erh tea (PE21) and tea head (CT21) were studied. Preliminary analysis revealed that lipids and phenolic compounds were the main differential metabolites. Quantitative analysis of flavonoids indicated that flavone , flavonol and chalcone showed significantly higher content in CT21, and flavone glycosides and flavonol glycosides were the main differential flavonoids with significantly higher content in CT21. Correlation analysis between differential flavonoids and microorganisms indicated that the fungi most correlated with differential flavonoids were Syncephalastrum and Talaromyces , while the bacteria most correlated with differential flavonoids was Bacillus_f__ Bacillaceae .
Source: LWT
Authors: Shiqiang He, Yiwei Weng, Lizhen Huang, Qinghua Cheng, Jian Wang, Huarong Tong, Yingjuan Chen
Institution: Southwest University
Language: English
Topic: Tea Polyphenols and Effects
Subfield: Pathology and Forensic Medicine
Field: Medicine
Domain: Health Sciences
Open Access status: gold
Estimated APC paid: $2,570
OpenAlex ID: W4405269804