Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum
文献类型： 外文期刊
作者： Song, Linyao 1 ; Ma, Fengwei 1 ; Chen, Haijiang 1 ; Fei, Qiang 1 ; Tao, Guangcan 1 ; Wu, Siyao 1 ; Shi, Dajuan 1 ; Deng, Junyi 1 ; Zhao, Degang 2 ; Dong, Xuan 3 ; Zhao, Yichen 2 ; Xu, Su 1 ;
作者机构： 1.Guiyang Univ, Guizhou Engn Res Ctr Characterist Flavor Percept &, Sch Food Sci & Engn, Guiyang 550005, Peoples R China
2.Guizhou Acad Agr Sci, Guizhou Plant Conservat Technol Ctr, Guizhou Key Lab Agr Biotechnol, Guiyang 550006, Peoples R China
3.Guizhou Univ, Inst Agrobioengn, Coll Tea Sci,Minist Educ, Coll Life Sci,Key Lab Plant Resources Conservat &, Guiyang 550025, Peoples R China
关键词： Black tea; Eurotium cristatum; Sensory evaluation; E -nose; GC-MS; GC-IMS
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 465 卷
页码：
收录情况： SCI
摘要： This study employed GC-MS, GC-IMS, and sensory evaluation to investigate dynamic changes in flavor during the solid-state fermentation of black tea by Eurotium cristatum. The results revealed a notable decrease in the bitter and astringent tastes of the black tea infusion following fermentation, while the mellow taste increased significantly. A total of 152 and 129 VOCs were detected by GC-MS and GC-IMS, respectively. And 4 key aromaactive compounds were identified by ROAV. These specific VOCs contributed floral, honey, and sweet scents, which were responsible for the fungal floral aroma in the processed black tea. Furthermore, OPLS-DA identified 31 key VOCs that played a crucial role in differentiating various fermentation stages, with day 4 recognized as a pivotal point for aroma development. The solid-state fermentation with Eurotium cristatum resulted in fermented black tea characterized by a mellow taste and a rich fungal floral aroma, enhancing the flavor quality of the tea.
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