Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum

IF 5.4 2区医学 Q2 MATERIALS SCIENCE, BIOMATERIALS

ACS Biomaterials Science & Engineering Pub Date : 2024-11-13 DOI:10.1016/j.foodchem.2024.142028

Linyao Song, Fengwei Ma, Haijiang Chen, Qiang Fei, Guangcan Tao, Siyao Wu, Dajuan Shi, Junyi Deng, Degang Zhao, Xuan Dong, Yichen Zhao, Su Xu

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Abstract

This study employed GC–MS, GC-IMS, and sensory evaluation to investigate dynamic changes in flavor during the solid-state fermentation of black tea by Eurotium cristatum. The results revealed a notable decrease in the bitter and astringent tastes of the black tea infusion following fermentation, while the mellow taste increased significantly. A total of 152 and 129 VOCs were detected by GC–MS and GC-IMS, respectively. And 4 key aroma-active compounds were identified by ROAV. These specific VOCs contributed floral, honey, and sweet scents, which were responsible for the fungal floral aroma in the processed black tea. Furthermore, OPLS-DA identified 31 key VOCs that played a crucial role in differentiating various fermentation stages, with day 4 recognized as a pivotal point for aroma development. The solid-state fermentation with Eurotium cristatum resulted in fermented black tea characterized by a mellow taste and a rich fungal floral aroma, enhancing the flavor quality of the tea.

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红茶在冠突散囊菌固态发酵过程中风味特征的动态变化

本研究采用气相色谱-质谱（GC-MS）、气相色谱-质谱（GC-IMS）和感官评价方法，研究了板蓝根固态发酵红茶过程中风味的动态变化。结果表明，发酵后的红茶苦涩味明显降低，而醇厚味明显增加。GC-MS 和 GC-IMS 分别检测到 152 和 129 种挥发性有机化合物。通过 ROAV 法鉴定出了 4 种关键的香气活性化合物。这些特定的挥发性有机化合物具有花香、蜜香和甜香，是加工红茶中真菌花香的主要成分。此外，OPLS-DA 还鉴定出 31 种关键挥发性有机化合物，它们在区分不同的发酵阶段中起着至关重要的作用，其中第 4 天被认为是香气发展的关键点。采用皱叶桉固态发酵制成的发酵红茶口感醇厚，具有浓郁的真菌花香，提升了红茶的风味品质。

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来源期刊

ACS Biomaterials Science & Engineering Materials Science-Biomaterials

CiteScore

10.30

自引率

3.40%

发文量

413

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