| Title: | Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum |
| Author(s): | An T; Shen S; Zu Z; Chen M; Wen Y; Chen X; Chen Q; Wang Y; Wang S; Gao X; |
| Address: | "State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China. College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China. State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China. Electronic address: sharling@ahau.edu.cn" |
| DOI: | 10.1016/j.foodchem.2023.135462 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum. The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log(2)(FD) >/= 5) were verified by gas chromatography-olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. beta-Damascenone showed the highest odor activity (log(2)(FD) = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT" |
| Keywords: | *Odorants/analysis Gas Chromatography-Mass Spectrometry/methods Fermentation Olfactometry/methods *Volatile Organic Compounds/analysis Tea/chemistry Fungal fermentation Gas chromatography-olfactometry Instant dark tea Odor-active compounds Volatile compou; |
| Notes: | "MedlineAn, Tingting Shen, Shanshan Zu, Zhongqi Chen, Mengxue Wen, Yu Chen, Xu Chen, Qi Wang, Yu Wang, Shaoyun Gao, Xueling eng England 2023/01/21 Food Chem. 2023 Jun 1; 410:135462. doi: 10.1016/j.foodchem.2023.135462. Epub 2023 Jan 11" |
