Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas. (15th July 2021)

• Record Type: Journal Article
• Authors: Chen, Qi; Zhang, Mingyue; Chen, Mengxue; Li, Mengru; Zhang, Haiwei; Song, Pengpeng; An, Tingting; Yue, Pengxiang; Gao, Xueling
• Is Part Of: Food chemistry. Volume 350(2021)
• Publication Date: 2021-07-15
• Subjects: Instant dark tea -- Eurotium cristatum -- Aspergillus niger -- Liquid-state fermentation -- Volatile components -- Sensory analysis; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129234
• Languages: English
• ISSNs: 0308-8146

Abstract

Graphical abstract: Highlights: Volatile compounds were tentatively identified in four kinds of instant tea. Instant green tea and fermented dark teas were discriminated by multiple analysis. Microbial fermentation by E. cristatum and/or A. niger increased alcohols. Fermentation by different microbes creates the unique aromas of instant dark tea. Abstract: 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.