Changes in the volatile compounds and characteristic aroma during liquid-state fermentation of instant dark tea by Eurotium cristatum.

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 compounds

Journal

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

Informations de publication

Date de publication:
01 Jun 2023
Historique:
received: 06 09 2022
revised: 04 01 2023
accepted: 09 01 2023
pubmed: 21 1 2023
medline: 7 2 2023
entrez: 20 1 2023
Statut: ppublish

Résumé

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

Identifiants

DOI: 10.1016/j.foodchem.2023.135462 PMID: 36669288
pubmed: 36669288
pii: S0308-8146(23)00078-X
doi: 10.1016/j.foodchem.2023.135462
pii:
doi:

Substances chimiques

Volatile Organic Compounds 0
Tea 0

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

Pagination

135462

Informations de copyright

Copyright © 2023 Elsevier Ltd. All rights reserved.

Déclaration de conflit d'intérêts

Declaration of Competing Interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.

Auteurs

Tingting An (T)

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.

Shanshan Shen (S)

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.

Zhongqi Zu (Z)

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.

Mengxue Chen (M)

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.

Yu Wen (Y)

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.

Xu Chen (X)

College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.

Qi Chen (Q)

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.

Yu Wang (Y)

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.

Shaoyun Wang (S)

College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.

Xueling Gao (X)

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.

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Classifications MeSH

questionsmedicales.fr › Environnement et santé publique › Environnement › Odorisants › Changes in the volatile compounds and...
questionsmedicales.fr › Techniques d'investigation › Techniques de chimie analytique › Spectrométrie de masse › Chromatographie gazeuse-spectrométrie de masse › Changes in the volatile compounds and...
questionsmedicales.fr › Métabolisme › Métabolisme glucidique › Fermentation › Changes in the volatile compounds and...
questionsmedicales.fr › Techniques d'investigation › Olfactométrie › Changes in the volatile compounds and...
questionsmedicales.fr › Composés chimiques organiques › Composés organiques volatils › Changes in the volatile compounds and...
questionsmedicales.fr › Aliments et boissons › Boissons › Thé › Changes in the volatile compounds and...