ArticleFoods (Basel, Switzerland)2023
Metabolome and Microbiome Analysis to Study the Flavor of Summer Black Tea Improved by Stuck Fermentation.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed, 24 citations in OpenAlex.
- Effects of Plucking Standards and Processing Methods on the Quality Characteristics of Summer Tea Leaves.Food science & nutrition · 2026Article
- From rhizosphere to gut: microbial drivers of tea flavor and bioactivity.NPJ science of food · 2026Article
- Chemical Diversity and Microbial Complexity of Liupao Tea Aroma: A Comprehensive Review.Foods (Basel, Switzerland) · 2026Review
- New insights into optimal storage conditions for raw Pu-erh tea: modulating post-fermentation flavor via microbial metabolism under controlled water activity.Journal of advanced research · 2026Article
- A study on the dynamic differences and component correlations of astringency in green tea, black tea and oolong tea based on TI/TDS and LC-MS.Food chemistry: X · 2026Article
- Research Progress on Intelligent Prediction, Debittering Technologies, and Multi-Dimensional Evaluation for Bitter Peptides.Foods (Basel, Switzerland) · 2026Review
- Genome-wide identification and expression analysis of Phenylalanine Ammonia-Lyase (PAL) in cucumber.PloS one · 2025Article
- HS-SPME-GC-MS untargeted metabolomics reveals key volatile compound changes during Liupao tea fermentation.Food chemistry: X · 2024Article
- Microbial Fermentation Enhances the Effect of Black Tea on Hyperlipidemia by Mediating Bile Acid Metabolism and Remodeling Intestinal Microbes.Nutrients · 2024Article
Corrections and comments
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Authors and funding
12 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Tea is the most popular and widely consumed beverage worldwide, especially black tea. Summer tea has a bitter and astringent taste and low aroma compared to spring tea due to the higher content of polyphenols and lower content of amino acids. Microbial fermentation is routinely used to improve the flavor of various foods. This study analyzed the relationship between the quality of black tea, metabolic characteristics, and microbial communities after microbial stuck fermentation in summer black tea. Stuck fermentation decreased the bitterness, astringency sourness, and freshness, and increased the sweetness, mellowness, and smoothness of summer black tea. The aroma also changed from sweet and floral to fungal, with a significant improvement in overall quality. Metabolomics analysis revealed significant changes in 551 non-volatile and 345 volatile metabolites after fermentation. The contents of compounds with bitter and astringent taste were decreased. Sweet flavor saccharides and aromatic lipids, and acetophenone and isophorone that impart fungal aroma showed a marked increase. These changes are the result of microbial activities, especially the secretion of extracellular enzymes.
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