Multi-omics changes in quality, metabolites, and microbial communities of De'ang pickled tea across production years.

Abstract

De'ang pickled tea is a traditional fermented tea undergoing complex chemical and microbial transformations during long-term production and storage. This study investigated production-year-related variations (2013-2024) in sensory quality, volatile compounds, metabolites, and bacterial communities using a multi-omics approach. Sensory evaluation revealed differences in aroma, taste, and liquor color among samples. GC-MS identified 1351 volatile compounds, and 23 key aroma-active compounds (rOAV ≥1) were determined as major contributors to characteristic aroma attributes. Untargeted metabolomics identified 2945 metabolites and revealed significant differences in flavonoid-, lipid-, and nitrogen-related metabolic pathways across production years. Major chemical constituents and antioxidant activities varied among samples without consistent temporal trends. 16S rRNA sequencing demonstrated shifts in bacterial diversity and community composition, with Lactiplantibacillus and Klebsiella as dominant genera. Multi-omics correlation analysis suggested associations between microbial taxa and chemical constituents, highlighting coordinated variation in microbial and metabolic profiles across production years.

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