Dynamic variations in flavor profiles of Guizhou high-mountain white tea produced by Eurotium cristatum using solid-state fermentation
文献类型： 外文期刊
作者： Xu, Su 1 ; Song, Linyao 1 ; Shi, Dajuan 1 ; Wu, Siyao 1 ; Ma, Fengwei 1 ; Chen, Haijiang 1 ; Meng, Qinglong 1 ; Fei, Qiang 1 ; Meng, Lingshuai 1 ; Wu, Wenneng 1 ; Lin, Dong 1 ; Tao, Guangcan 1 ; Liu, Yi 4 ; Chen, Xi 2 ; Zhao, Degang 2 ; Dong, Xuan 3 ; Zhao, Yichen 2 ;
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, Guiyang 550025, Peoples R China
4.Guizhou Vocat Coll Foodstuff Engn, Guiyang 551400, Peoples R China
关键词： Eurotium cristatum; White tea; Volatile organic compounds; Solid-state fermentation; HS-SPME-GC-MS; HS-GC-IMS
期刊名称：FOOD BIOSCIENCE （ 影响因子：5.9； 五年影响因子：6.1 ）
ISSN： 2212-4292
年卷期： 2025 年 68 卷
页码：
收录情况： SCI
摘要： To enrich the processing products of Guizhou high-mountain white tea, this study employed sensory evaluation, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques to investigate the evolving flavor profiles of Guizhou high-mountain white tea fermented with Eurotium cristatum. The resulting infusions displayed a dark brown color and a significant reduction in bitterness and astringency following fermentation. Furthermore, a total of 104 and 120 volatile organic compounds (VOCs) were identified using the HS-SPME-GC-MS and HS-GC-IMS methods, respectively. Among these, 13 VOCs, including methyl salicylate, linalool oxides, and linalool, exhibited relative odor activity values (ROAVs) exceeding 1. These compounds, linked to floral and peppermint aromas, significantly impacted the aroma profiles of the fermented white tea. Additionally, orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 24 VOCs that were primarily responsible for distinguishing the various fermentation stages, adhering to a more stringent criterion with variable importance projection (VIP) values > 1.30 and p < 0.05. Therefore, this study confirms that solid-state fermentation utilizing Eurotium cristatum is a promising method for effectively reducing bitterness and astringency while enhancing the floral aroma of white tea.
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