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Study on inoculation fermentation by fungi to improve the taste quality of summer green tea

文献类型： 外文期刊

作者： Du, Jinjie 1 ; Wu, Xinhui 1 ; Sun, Shili 2 ; Qin, Yuna 1 ; Liao, Kaibin 1 ; Liu, Xiaochun 1 ; Qiu, Ruijin 3 ; Long, Zhirong 4 ; Zhang, Lingzhi 1 ;

作者机构： 1.South China Agr Univ, Coll Hort, Guangzhou 510642, Peoples R China

2.Guangdong Acad Agr Sci, Guangdong Tea Res Inst, Guangzhou 510640, Peoples R China

3.Wuzhou Acad Agr Sci, Wuzhou 543003, Peoples R China

4.Wuzhou Tea Ind Dev Serv Ctr, Wuzhou 543003, Peoples R China

关键词： Summer green tea; Fungus; Inoculation fermentation; Taste quality; Metabolomic

期刊名称：FOOD BIOSCIENCE （ 影响因子：5.2； 五年影响因子：5.4 ）

ISSN： 2212-4292

年卷期： 2023 年 51 卷

页码：

收录情况： SCI

摘要： Summer green tea (SGT) is not favored by consumers due to its strong bitterness and astringency. This study aims to improve the taste of SGT using tea-derived fungi isolated from Liupao tea by solid-state fermentation. Based on 19 detected main compounds, principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed Aspergillus sydowii, Penicillium manginii, Aspergillus intermedius, Aspergillus amstelodami, and Aspergillus niger groups were clustered together with significant differences from the control. Additionally, metabolomics analysis showed P. manginii, A. intermedius, and A. amstelodami strains could reduce the chemical components associated with bitter and astringent flavors, such as epicatechin gallate, epicatechin, (+)-gallocatechin, quer-cetin, kaempferol, myricetin, procyanidin B2, L-phenylalanine and its glycoside derivatives (VIP >1, P < 0.05), and increase the contents of theabrownins associated with umami taste (P < 0.05). In summary, the taste of SGT can be improved by the above fungi fermentation.

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