Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation

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成果类型：

期刊论文

作者：

Xiao, Yu;Huang, Yuxin;Chen, Yulian;Zhu, Mingzhi;He, Cheng;...

通讯作者：

Mingzhi Zhu<&wdkj&>Yuanliang Wang

作者机构：

[Li, Zongjun; Xiao, Yu; Huang, Yuxin; Wang, Yuanliang; He, Cheng] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Peoples R China.

[Xiao, Yu; Liu, Zhonghua; Zhu, Mingzhi] 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.

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

[Li, Zongjun; Xiao, Yu; Wang, Yuanliang] Hunan Prov Key Lab Food Sci & Biotechnol, Changsha 410128, Peoples R China.

通讯机构：

[Mingzhi Zhu] K

[Yuanliang Wang] C

College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>Hunan Province Key Laboratory of Food Science and Biotechnology, Changsha, 410128, China<&wdkj&>Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China<&wdkj&>National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha, 410128, China

语种：

英文

关键词：

Eurotium cristatum;Dark tea;Volatile organic compounds;Hydrolytic enzymes;Flavor characteristics

期刊：

LWT

ISSN：

0023-6438

年：

2022

卷：

169

页码：

113925

DOI：

10.1016/j.lwt.2022.113925

基金类别：

National Key RD Program; Hunan Province Natural Science Foundation; Hunan Province Science and Technology Innovation Program; Natural Science Foundation of China; Key R&D Program of Hunan Province; [2022YFE0111200]; [2020JJ5243]; [2021NK4260]; [2020RC2055]; [32002095]; [2020WK2017]; [2020NK2030]

机构署名：

本校为第一机构

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 the dominant fungus during Fu brick tea (FBT) manufacturing, however, its underlying effects in forming the distinct flavor characteristics of FBT remains unclear. In this work, effect of solid-stage fermentation (SSF) with E. cristatum on the volatile metabolites of dark teas was investigated by various tech-niques. A total of 54 and 93 volatile organic compounds (VOCs) were identified by HS-GC-IMS and HS-SPME-GC-MS, respectively, which are mainly composed of aldehydes, esters, alcohols and ketones. E. cristatum drastically affected the aroma characteristics of dark teas...

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Characteristic fingerprints and change of volatile organic compounds of dark teas during solid-state fermentation with Eurotium cristatum by using HS-GC-IMS, HS-SPME-GC-MS, E-nose and sensory evaluation

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