The co-fermentation of summer-autumn tea with Aspergillus niger and Eurotium cristatum effectively reduces bitterness and astringency,enhances flavor and quality,and increases market appeal and economic value.This stu...The co-fermentation of summer-autumn tea with Aspergillus niger and Eurotium cristatum effectively reduces bitterness and astringency,enhances flavor and quality,and increases market appeal and economic value.This study investigated the dynamic changes in metabolites,flavor characteristics and quality indicators of summerautumn tea during fermentation.Using headspace solid-phase microextraction gas chromatography(HS-SPMEGC-MS),96 key metabolites were identified,significantly enhancing the tea’s aroma and flavor.On the fourth day of fermentation,the content of ester catechins(EGCG,ECG)decreased by 79.44% and 79.57%,respectively,while non-ester catechins(EGC,C,EC)increased by 175.47%,228.18%,and 138.73%,respectively.Additionally,the gallic acid content increased by 755.58%,along with rises in free amino acids and soluble sugars.Sensory evaluation focused on taste,soup color,and aroma,resulting in a total score of 80.67.The intensity of astringency,bitterness,and sourness in the tea infusion gradually decreased,while sweetness,umami,and aroma intensified.These findings underscore the significant role of the synergistic action of the three strains in developing the unique flavor profile of summer-autumn tea during fermentation.This research lays the foundation for quality control and resource development in the processing of summer-autumn tea.展开更多
基金supported by the National Natural Science Foundation of China(32302107)Open Fund of the Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Re-sources in Northern Region(FMR2023005Z)Youth Innovative Talent Project of General Universities in Guangdong Province(2023KQNCX010).
文摘The co-fermentation of summer-autumn tea with Aspergillus niger and Eurotium cristatum effectively reduces bitterness and astringency,enhances flavor and quality,and increases market appeal and economic value.This study investigated the dynamic changes in metabolites,flavor characteristics and quality indicators of summerautumn tea during fermentation.Using headspace solid-phase microextraction gas chromatography(HS-SPMEGC-MS),96 key metabolites were identified,significantly enhancing the tea’s aroma and flavor.On the fourth day of fermentation,the content of ester catechins(EGCG,ECG)decreased by 79.44% and 79.57%,respectively,while non-ester catechins(EGC,C,EC)increased by 175.47%,228.18%,and 138.73%,respectively.Additionally,the gallic acid content increased by 755.58%,along with rises in free amino acids and soluble sugars.Sensory evaluation focused on taste,soup color,and aroma,resulting in a total score of 80.67.The intensity of astringency,bitterness,and sourness in the tea infusion gradually decreased,while sweetness,umami,and aroma intensified.These findings underscore the significant role of the synergistic action of the three strains in developing the unique flavor profile of summer-autumn tea during fermentation.This research lays the foundation for quality control and resource development in the processing of summer-autumn tea.
