Long-term storage of Liupao tea is conducive to improving its flavour and commercial value. Although bacterial communities influence Liupao tea flavour, their impact during storage remains unclear. The aroma compounds and bacterial communities were determined by headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC–MS) and Illumina Nova6000 analysis. A total of 18 differential flavour compounds were significantly altered with Liupao tea storage duration, particularly after 9 years of storage. Flavour compounds with sweet notes increased, while those associated with pungent note decreased. The composition and diversity of bacteria remarkable changed after 9 years of tea storage. Six core functional bacteria were identified as contributing to the flavour characteristics of Liupao tea during long-term storage. Our findings provide novel insights that bacteria drive the formation of flavour characteristics during Liupao tea storage duration, and Liupao tea stored for more than 9 years have the best flavour.

中文翻译：

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贮藏时间对六堡茶风味和细菌群落的影响


六堡茶长期贮藏有利于提升其风味和商业价值。尽管细菌群落会影响六堡茶的风味，但它们在储存过程中的影响仍不清楚。采用顶空固相微萃取-气相色谱-质谱联用 （HS-SPME-GC-MS） 和 Illumina Nova6000 分析法测定香气化合物和细菌群落。共有 18 种差异风味物质随六堡茶贮藏时间的延长而发生显著变化，尤其是在贮藏 9 年后。带有甜味的风味化合物增加，而与辛辣味相关的风味化合物减少。茶叶贮藏 9 年后，细菌的组成和多样性发生了显著变化。经鉴定，6 个核心功能菌对流堡茶长期贮藏过程中的风味特性有贡献。我们的研究结果提供了新的见解，即细菌在六堡茶贮藏期间驱动风味特征的形成，而六堡茶贮藏 9 年以上的风味最好。