Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation

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成果类型：

期刊论文

作者：

Wang, Zhong;Jin, Qifang;Jiang, Ronggang;Liu, Yang;Xie, He;...

通讯作者：

Liu, Zhonghua;Huang, JA

作者机构：

[Xie, He; Liu, Zhonghua; Jin, Qifang; Ou, Xingchang; Huang, Jian'an; Li, Qin; Liu, Yang; Wang, Zhong; Jiang, Ronggang] Hunan Agr Univ, Key Lab Tea Sci, Minist Educ, Changsha 410128, Peoples R China.

[Xie, He; Jin, Qifang; Ou, Xingchang; Liu, Zhonghua; Li, Qin; Huang, Jian'an; Liu, Yang; Wang, Zhong; Jiang, Ronggang] Hunan Agr Univ, Natl Res Ctr Engn & Technol Utilizat Bot Funct Ing, Changsha 410128, Peoples R China.

[Xie, He; Jin, Qifang; Ou, Xingchang; Liu, Zhonghua; Li, Qin; Huang, Jian'an; Liu, Yang; Wang, Zhong; Jiang, Ronggang] Hunan Agr Univ, Coinnovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha, Peoples R China.

[Xie, He; Jin, Qifang; Ou, Xingchang; Liu, Zhonghua; Li, Qin; Huang, Jian'an; Liu, Yang; Wang, Zhong; Jiang, Ronggang] Hunan Agr Univ, Key Lab Evaluat & Utilizat Gene Resources Hort Cro, Minist Agr & Rural Affairs China, Changsha, Peoples R China.

通讯机构：

[Liu, ZH; Huang, JA ] H

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

语种：

英文

关键词：

Aroma formation;Aspergillus cristatus;Extracellular enzymes;Fu brick tea;Fungal fermentation;Proteomic;Volatile organic compounds

期刊：

Food Research International

ISSN：

0963-9969

年：

2024

卷：

177

页码：

113854

DOI：

10.1016/j.foodres.2023.113854

基金类别：

CRediT authorship contribution statement Zhong Wang: . Qifang Jin: Data curation, Software, Writing – original draft, Writing – review & editing. Ronggang Jiang: Investigation, Methodology, Visualization. Yang Liu: Formal analysis, Methodology. He Xie: Data curation, Methodology. Xingchang Ou: Methodology, Visualization. Qin Li: Methodology, Supervision. Zhonghua Liu: Conceptualization, acquisition, Project administration, Supervision. Jian'an Huang: Conceptualization, acquisition, Project administration, Resources,

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

Fu brick tea (FBT) has unique "fungal flower" aroma traits, but its source of crucial aroma compounds is still controversial. Aspergillus cristatus is the dominant fungus that participated in the fermentation of FBT. In this study, volatiles of Aspergillus cristatus and corresponding fermented FBT were examined using GC×GC-Q-TOFMS. A total of 59 volatiles were shared by three strains of Aspergillus cristatus isolated from representative FBT. Among them, 1-octen-3-ol and 3-octanone were the most abundant. A total of 133 volatiles were screened ...

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Characteristic volatiles of Fu brick tea formed primarily by extracellular enzymes during Aspergillus cristatus fermentation

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