| Title: | Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling) |
| Author(s): | Rigling M; Liu Z; Hofele M; Prozmann J; Zhang C; Ni L; Fan R; Zhang Y; |
| Address: | "University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: marina.rigling@uni-hohenheim.de. Fuzhou University, Institute of Food Science and Technology, College of Biological Science and Engineering, 350108 Fuzhou, China. University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstrasse 12, 70599 Stuttgart, Germany. University of Applied Science Mittelhessen, Department of Bioprocess Engineering and Pharmaceutical Technology, Wiesenstrasse 14, 35390 Giessen, Germany. Electronic address: rong.fan@lse.thm.de. University of Hohenheim, Institute of Food Science and Biotechnology, Department of Flavor Chemistry, Fruwirthstrasse 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de" |
| DOI: | 10.1016/j.foodchem.2021.130065 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "In response to the increasing interest of western consumers in high antioxidant activity of green tea but their low acceptance of its green odor, we employed a new starter culture, Wolfiporia cocos to tune flavor of green tea infusion. After submerged fermentation for 17 h, W. cocos changed the characteristic green odor to an attractive floral, jasmine-like, and slightly citrus-like flavor while preserving most of in vitro antioxidant activity. By application of mSBSE-GC-MS-O combined with sensorial tests, the formed pleasant aroma was mainly attributed to methyl anthranilate (OAV 802), linalool (OAV 190), 2-phenylethanol (OAV165), and geraniol (OAV 118). Concurrently, the catechin profile determined by UHPLC-MS showed diverse reduction rates (10-50%) for the individual catechins after fermentation. Nevertheless, up to 80% of in vitro antioxidant activity in DPPH assay was preserved. Overall, our findings provide an innovative approach to naturally flavor green tea while retaining the antioxidant activity" |
| Keywords: | Acyclic Monoterpenes/chemistry Antioxidants/*metabolism Catechin/*chemistry Fermentation Gas Chromatography-Mass Spectrometry Odorants/analysis Phenylethyl Alcohol/chemistry Taste Tea/*chemistry Wolfiporia/*chemistry ortho-Aminobenzoates/chemistry Antioxi; |
| Notes: | "MedlineRigling, Marina Liu, Zhibin Hofele, Miriam Prozmann, Julia Zhang, Chen Ni, Li Fan, Rong Zhang, Yanyan eng England 2021/05/24 Food Chem. 2021 Nov 1; 361:130065. doi: 10.1016/j.foodchem.2021.130065. Epub 2021 May 12" |
