Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum

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成果类型：

期刊论文

作者：

Huang, Yuxin;Chen, Ruyang;Chen, Yulian;Ho, Chi-Tang;Hou, Aixiang;...

通讯作者：

Xiao, Y;Liu, Zhonghua;Chen, YL;Liu, ZH

作者机构：

[Xiao, Yu; Zhang, Chunyan; Zhang, Xilu; Xiao, Y; Hou, Aixiang; Huang, Yuxin; Wang, Yuanliang; Chen, Ruyang] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.

[Xiao, Yu; Zhu, Mingzhi; Liu, Zhonghua; Xiao, Y] Hunan Agr Univ, Coll Hort, Key Lab, Minist Educ Tea Sci, Changsha 410128, Peoples R China.

[Chen, Yulian] Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China.

[Zhu, Mingzhi; Liu, Zhonghua] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Bot Funct Ingre, Changsha 410128, Peoples R China.

[Ho, Chi-Tang] Rutgers State Univ, Dept Food Sci, 65 Dudley Rd, New Brunswick, NJ 08901 USA.

通讯机构：

[Liu, ZH; Chen, YL ; Xiao, Y ; Liu, ZH ] H

Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.

Hunan Agr Univ, Coll Hort, Key Lab, Minist Educ Tea Sci, Changsha 410128, Peoples R China.

Hunan Agr Univ, Coll Anim Sci & Technol, Changsha 410128, Peoples R China.

Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Bot Funct Ingre, Changsha 410128, Peoples R China.

语种：

英文

关键词：

Dark tea;Eurotium cristatum;Liquid-state fermentation;Non-volatile metabolites;Volatile organic compounds

期刊：

Food Bioscience

ISSN：

2212-4292

年：

2023

卷：

页码：

102966

DOI：

10.1016/j.fbio.2023.102966

基金类别：

The authors appreciate the financial support from the National Key R&D Program ( 2022YFE0111200 ), the Science Research Project of Education Department of Hunan Province (No. 22C0108 and No. 21B0219 ), Hunan Province Science and Technology Innovation Program (No. 2020RC2055 ) and Natural Science Foundation of China (No. 32002095 ).

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

动物科学技术学院

食品科学技术学院

摘要：

Eurotium cristatum is a dominant fungus in the post-fermentation of Fu brick tea, however, its potential role in affecting the volatile profile and non-volatiles metabolites during the liquid-state fermentation of dark tea is not clear. In this study, dark tea was prepared by liquid-state fermentation with E. cristatum. A total of 51 volatile compounds were identified by HS-SPME-GC-MS, which mainly consisted of ketones, aldehydes, esters, and alcohols. There were 12 volatiles (ROAV >1) contributed to the overall aroma, including linalool, citra...

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Dynamics changes in volatile profile, non-volatile metabolites and antioxidant activities of dark tea infusion during submerged fermentation with Eurotium cristatum

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