The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea.

Aspergillus / metabolism Catechin / analysis Fermentation Food Handling Odorants Seasons Taste Tea / chemistry Terpenes / analysis
Autumn green tea Catechins Eurotium cristatum Quality

Journal

Food chemistry
ISSN: 1873-7072
Titre abrégé: Food Chem
Pays: England
ID NLM: 7702639

Informations de publication

Date de publication:
01 Oct 2021
Historique:
received: 06 10 2020
revised: 21 02 2021
accepted: 09 04 2021
pubmed: 3 5 2021
medline: 9 6 2021
entrez: 2 5 2021
Statut: ppublish

Résumé

Autumn green tea (AT) has poor taste quality for its strong astringency. This study aims to improve the taste quality as well as the aroma of AT by Eurotium cristatum (MF800948) fermentation and to produce a fermented autumn green tea (FT). Results showed that the aroma quality of AT was improved, and the content of terpene alcohols that impart characteristic flowery aroma to FT significantly increased. The umami intensity of FT was comparable to that of AT while the astringency tasted much weaker mainly due to the oxidation of the catechins. The results also confirmed that theabrownins exhibited strong umami taste, not astringent taste. Finally, a metabolic map was analyzed to show the effect of E. cristatum (MF800948) on the quality of AT, and to visualize the changes of differential compounds in AT and FT. The work provides insights into the quality improvement of autumn green tea.

Identifiants

DOI: 10.1016/j.foodchem.2021.129848 PMID: 33933981
pubmed: 33933981
pii: S0308-8146(21)00854-2
doi: 10.1016/j.foodchem.2021.129848
pii:
doi:

Substances chimiques

Tea 0
Terpenes 0
Catechin 8R1V1STN48

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

129848

Informations de copyright

Copyright © 2021 Elsevier Ltd. All rights reserved.

Auteurs

Yue Xiao (Y)

College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.

Maoyun Li (M)

College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.

Ya Liu (Y)

College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China.

Shurong Xu (S)

College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China.

Kai Zhong (K)

College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.

Yanping Wu (Y)

College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.

Hong Gao (H)

College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China. Electronic address: gao523@hotmail.com.

Articles similaires

Odour generalisation and detection dog training.

Lyn Caldicott, Thomas W Pike, Helen E Zulch et al.
1.00
Animals Odorants Dogs Generalization, Psychological Smell

Initial pH determines the morphological characteristics and secondary metabolite production in Aspergillus terreus and Streptomyces rimosus cocultures.

Tomasz Boruta, Martyna Foryś, Weronika Pawlikowska et al.
1.00
Aspergillus Hydrogen-Ion Concentration Coculture Techniques Secondary Metabolism Streptomyces rimosus

The impact of seasonal cattle grazing on ungulate spatiotemporal behavior in a multiuse recreational area in central Alberta.

Kathryn Knodel, Andrew Vanderleek, Lane Spyksma et al.
1.00
Animals Cattle Alberta Deer Seasons

Sensory processing and child appetitive traits: findings from the ROLO longitudinal birth cohort study.

Anna Delahunt, Sophie Callanan, Eileen C O' Brien et al.
1.00
Humans Female Longitudinal Studies Child Male

Classifications MeSH

questionsmedicales.fr › Eucaryotes › Champignons › Deuteromycota › Aspergillus › The effect of Eurotium cristatum (MF800948)...
questionsmedicales.fr › Composés hétérocycliques › Composés hétérocycliques à cycles fusionnés › Composés hétérobicycliques › Benzopyranes › 4H-1-Benzopyran-4-ones › Flavonoïdes › Catéchine › The effect of Eurotium cristatum (MF800948)...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › The effect of Eurotium cristatum (MF800948)...
questionsmedicales.fr › Technologie, industrie et agriculture › Industrie › Industrie alimentaire › Manipulation des aliments › The effect of Eurotium cristatum (MF800948)...
questionsmedicales.fr › Environnement et santé publique › Environnement › Odorisants › The effect of Eurotium cristatum (MF800948)...
questionsmedicales.fr › Environnement et santé publique › Environnement › Concepts météorologiques › Atmosphère › Climat › Saisons › The effect of Eurotium cristatum (MF800948)...
questionsmedicales.fr › Phénomènes physiologiques de l'appareil locomoteur et du système nerveux › Phénomènes physiologiques du système nerveux › Sensation › Goût › The effect of Eurotium cristatum (MF800948)...
questionsmedicales.fr › Aliments et boissons › Boissons › Thé › The effect of Eurotium cristatum (MF800948)...
questionsmedicales.fr › Composés chimiques organiques › Hydrocarbures › Terpènes › The effect of Eurotium cristatum (MF800948)...