Analysis of Volatile Flavor Compounds and Microbial Diversity in Anhua Black Tea Processed by Different Fermentation Techniques

HOU Aixiang; YANG Xiaolu; WU Wenliang; XIAO Yu; LI Shi; HUANG Yiwen; JU Rongfang

doi:10.13305/j.cnki.jts.2025.04.009

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Journal of Tea Science ›› 2025, Vol. 45 ›› Issue (4) : 637-654. DOI: 10.13305/j.cnki.jts.2025.04.009

Analysis of Volatile Flavor Compounds and Microbial Diversity in Anhua Black Tea Processed by Different Fermentation Techniques

HOU Aixiang¹, YANG Xiaolu¹, WU Wenliang², XIAO Yu¹, LI Shi³, HUANG Yiwen⁴, JU Rongfang^1,*

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Abstract

This study investigated the characteristic aroma components and microbial diversity during long term and short term fermentation processes of Anhua black tea. The research employed headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), as well as 16 S rRNA and ITS high-throughput sequencing technologies. The results show that 82 volatile components were detected in Anhua black tea with distinct fermentation processes, mainly include alcohols, esters, and aldehydes, collectively accounting for approximately 85% of the total volatile content. The overall volatile components initially increased and subsequently decreased during processing. Based on thresholds of odor activity value (OAV)>1 and variable importance in projection (VIP)>1, 14 key differential volatile components were identified in the black tea of short and long term fermentation processes, including citral, linalool, phenethyl alcohol, phenylacetaldehyde, methyl salicylate, β-myrcene, β-ionone, et al. The dominant bacteria of Anhua black tea include Sphingomonas, Methylobacterium, Aureimonas, and the dominant fungi include Cladosporium, Alternaria and Setophoma. The genera Aureimonas, Enterobacter, Aspergillus, and Pseudopithomyces were significantly correlated with distinct fermentation processes. This study provided a theoretical reference and basis for the scientific processing and flavor analysis of Anhua black tea.

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black tea / fermentation / microorganism / process / volatile components

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HOU Aixiang, YANG Xiaolu, WU Wenliang, XIAO Yu, LI Shi, HUANG Yiwen, JU Rongfang. Analysis of Volatile Flavor Compounds and Microbial Diversity in Anhua Black Tea Processed by Different Fermentation Techniques[J]. Journal of Tea Science. 2025, 45(4): 637-654 https://doi.org/10.13305/j.cnki.jts.2025.04.009

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