Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas.
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 Microextraction
/ methods
Tea
/ chemistry
Volatile Organic Compounds
/ analysis
Aspergillus niger
Eurotium cristatum
Instant dark tea
Liquid-state fermentation
Sensory analysis
Volatile components
Journal
Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639
Informations de publication
Date de publication:
15 Jul 2021
15 Jul 2021
Historique:
received:
20
11
2020
revised:
29
12
2020
accepted:
26
01
2021
pubmed:
16
2
2021
medline:
15
4
2021
entrez:
15
2
2021
Statut:
ppublish
Résumé
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.
Identifiants
pubmed: 33588283
pii: S0308-8146(21)00238-7
doi: 10.1016/j.foodchem.2021.129234
pii:
doi:
Substances chimiques
Alcohols
0
Aldehydes
0
Esters
0
Ketones
0
Tea
0
Volatile Organic Compounds
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
129234Informations de copyright
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