Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC-MS, HS-GC-IMS and electronic nose.
Food Chem
; 455: 139864, 2024 Oct 15.
Article
en En
| MEDLINE
| ID: mdl-38833862
ABSTRACT
Aspergillus cristatus, the predominant microbe of Fuzhuan brick tea (FBT), is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC-MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.
Palabras clave
Texto completo:
1
Banco de datos:
MEDLINE
Asunto principal:
Aspergillus
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Camellia sinensis
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Microextracción en Fase Sólida
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Compuestos Orgánicos Volátiles
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Fermentación
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Nariz Electrónica
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Cromatografía de Gases y Espectrometría de Masas
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Odorantes
Idioma:
En
Año:
2024
Tipo del documento:
Article