FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (18): 223-228.doi: 10.7506/spkx1002-6630-20181022-230

• Component Analysis • Previous Articles     Next Articles

Effect of Fermentation with Eurotium cristatum on Aroma Components of Tea Infusions

ZHENG Mengxia, LI Huijuan, CHEN Shuna, ZHAO Zhen, LIU Xinqiu, LI Xinghui, CHEN Xuan   

  1. (Institute of Tea Science, Nanjing Agricultural University, Nanjing 210095, China)
  • Online:2019-09-25 Published:2019-09-23

Abstract: The aroma components of green tea and black tea infusions were quantified by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS) before and after fermentation with Eurotium cristatum. It was found that benzoic acid methyl ester, isophorone, methoxy styrene, ethyl benzene, formaldehyde, sweet folic acid methyl ester, and 3,4-dimethyl methyl benzoic acid were detected in the fermented tea infusions, but not in the fresh ones. In the green tea infusion, the concentrations of linalool, linalool oxide I, linalool oxide II, methyl phenylacetate, α-terpineol, trans-2-decylolefine aldehyde, and α-ionone were elevated by 2.30, 3.15, 3.04, 1.29, 4.18, 1.10 and 3.08, respectively after the fermentation, and the number and amount of aroma components increased similarly. In contrast, for the black tea infusion, the majority of the aroma compounds decreased and phenethyl alcohol, trans-2-nonenal, 2-phenylcrotonaldehyde, cis-citral, 4-methyl-2-phenyl-2-pentenal, lauraldehyde and tetradecanal were undetectable after the fermentation, indicating a loss of the total amount of aroma components. Compared to black tea, low-end green tea was more suitable for the processing of fermented beverage with E. cristatum.

Key words: Eurotium cristatum, low-grade tea, liquid-state fermentation, aroma compounds, gas chromatography-mass spectrometry

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