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Food Chem

Title:		Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas
Author(s):		Chen Q; Zhang M; Chen M; Li M; Zhang H; Song P; An T; Yue P; Gao X;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Food and Biological Engineering, Zhangzhou Institute of Technology, Zhangzhou 363000, China. State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Food Nutrition and Safety, Anhui Engineering Laboratory for Agro-products Processing, School of Tea and Food Science & Technology, Anhui Agricultural University, Hefei 230036, China. Electronic address: sharling@ahau.edu.cn"
Journal Title:		Food Chem
Year:		2021
Volume:		20210206
Issue:
Page Number:		129234 -
DOI:		10.1016/j.foodchem.2021.129234
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The three instant dark teas were produced from instant green tea (IGT) by liquid-state fermentations using the microorganisms Eurotium cristatum (EFT), Aspergillus niger (AFT), and sequential inoculation of E. cristatum/A. niger (EAFT), respectively. The volatile compounds of four tea samples were extracted by headspace-solid phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chemometrics. A total of 97 volatile compounds were tentatively identified to distinguish three fermented instant dark from IGT. Alcohols, acids, esters, ketones, aldehydes, and heterocyclics could be clearly distinguished by principal component analysis (PCA), venn diagram, heatmap analysis and hierarchical cluster analysis (HCA). Descriptive sensory analysis revealed that AFT had a moldy, woody and herbal aroma; EFT showed woody and herbal aroma; and EAFT smelled an herbal, sweet, minty and floral aroma. This study indicates that fermentation using different microorganisms is critical in forming unique aroma characteristics of instant dark teas"
Keywords:		Alcohols/analysis Aldehydes/analysis Aspergillus Aspergillus niger/*metabolism Esters/analysis Eurotium/*metabolism *Fermentation Gas Chromatography-Mass Spectrometry/methods Ketones/analysis Odorants/analysis Principal Component Analysis Solid Phase Micr;
Notes:		"MedlineChen, Qi Zhang, Mingyue Chen, Mengxue Li, Mengru Zhang, Haiwei Song, Pengpeng An, Tingting Yue, Pengxiang Gao, Xueling eng England 2021/02/16 Food Chem. 2021 Jul 15; 350:129234. doi: 10.1016/j.foodchem.2021.129234. Epub 2021 Feb 6"