Improving flavor of summer Keemun black tea by solid-state fermentation using Cordyceps militaris revealed by LC/MS-based metabolomics and GC/ MS analysis

被引：31
作者：
Zhang, Yuan -Yuan [1 ]
Zhang, Peng [1 ]
Le, Miao-Miao [1 ]
Qi, Yan [1 ]
Yang, Zi [1 ]
Hu, Feng-Lin [2 ]
Ling, Tie-Jun
Bao, Guan-Hu [1 ]
机构：
[1] Anhui Agr Univ, Nat Prod Lab, Int Joint Lab Tea Chem & Hlth Effects, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
[2] Anhui Agr Univ, Res Ctr Entomogenous Fungi, Engn Res Ctr Fungal Biotechnol, Minist Educ, Hefei 230036, Peoples R China
来源：
FOOD CHEMISTRY | 2023年 / 407卷
基金：
中国国家自然科学基金;
关键词：
Summer-autumn tea; Solid-state fermentation; Cordyceps militaris; LC-MS; GC-MS; Sensory; DARK TEA; PROFILE; IDENTIFICATION;
D O I：
10.1016/j.foodchem.2022.135172
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Cordyceps militaris (C. militaris) has been approved and widely used in healthy food. The present study aimed to improve the flavor of summer Keemun black tea (KBT) using C. militaris solid-state fermentation. Combined with sensory evaluation, the volatile and non-volatile components of solid-state fermentation of KBT (SSF-KBT) and KBT were analyzed. The results showed that after the solid-state fermentation, the contents of total polyphenol, total flavonoid, and total free amino acids were significantly reduced. Further non-targeted metabolomics analysis revealed that the contents of non-galloylated catechins and D-mannitol increased, while the galloylated catechins and flavonoid glycosides decreased as did the bitterness and astringency of KBT. Dihydro-beta-ionone and beta-ionone (OAV = 59321.97 and 8154.17) were the aroma-active compounds imparting woody and floral odors in SSF-KBT, respectively. Current study provides a new avenue to develop summer-autumn KBT.
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页数：11
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