4.7 Article

Nontargeted and targeted metabolomics analysis for evaluating the effect of ?golden flora? amount on the sensory quality, metabolites, and the alpha-amylase and lipase inhibitory activities of Fu brick tea

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Dynamic changes in the metabolite profile and taste characteristics of Fu brick tea during the manufacturing process

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Summary: Fu brick tea is a post-fermentation tea with unique flavor and health benefits, characterized by dynamic changes in metabolite profile and taste attributes. Key compounds such as catechins and phenolic acids were found to be positively related to the astringent, bitter, and sour tastes of the tea. Additionally, core functional microorganisms like Aspergillus, Candida, and Klebsiella were identified as playing a significant role in the metabolic variations during the process. Overall, this study provides a comprehensive understanding of the sensory characteristics formation in Fu brick tea production.

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