Correlation analysis between filamentous fungi and chemical compositions in a pu‐erh type tea after a long‐term storage

Abstract

Storage environment caused the difference between Jinhua Pu‐erh tea (JPT) and General Pu‐erh tea. In this study, fungal flora and chemical compositions were analyzed. The results showed that storage environment caused significant (p < .05) differences of theaflavins (TF), theabrownins (TB), tea polyphenols (TP), and water‐soluble sugars (WSS), and a highly significant (p < .01) difference of thearubigins (TR). Aspergillus niger, Aspergillus pallidofulvus, Aspergillus sesamicola, Penicillium manginii, and Aspergillus tamarii were isolated from Pu‐erh teas and identified based on colony characteristics and ITS, β‐tubulin, and calmodulin gene sequences, respectively. A. pallidofulvus, A. sesamicola, and P. manginii were dominant fungi in JPT and generated macroscopic yellow cleistothecia after a long‐term storage. Correlation analysis showed that dominant fungi exhibited significantly (p < .05 or p < .01) positive or negative corrections with TF, TB, TP, WSS, TR, and gallic acid. This study revealed dominant fungi including A. pallidofulvus, A. sesamicola, and P. manginii and their effects on given chemical compositions.

Region identification of Xinyang Maojian tea using UHPLC‐Q‐TOF/MS‐based metabolomics coupled with multivariate statistical analyses

“…Content of tea polyphenols was determined on 540 nm by a TU‐1901 ultraviolet‐visible (UV‐Vis) spectrophotometer (Puxi Technologies, Beijing, China) based on ferrous tartrate method (Wang et al., 2011). The ninhydrin colorimetry was carried out using an UV‐Vis spectrophotometer to determine total free amino acids content on 570 nm (Zhou et al., 2020). Water‐soluble sugars content was determined by UV‐Vis spectrophotometric method through anthraquinone colorimetry on 625 nm with glucose as standard substance (Liang et al., 2005).…”

Post-Flood Impacts on Occurrence and Distribution of Mycotoxin-Producing Aspergilli from the Sections Circumdati, Flavi, and Nigri in Indoor Environment

“…It was described as a separate species from A. ochraceus in 2014, and its origins were green coffee beans from India as well as two unrecorded sources [ 56 ]. More recently, it was isolated from Pu-erh tea [ 58 ]. Previously, A. westerdijkiae was reported in high amounts in house dust from South Africa and air samples from The Netherlands [ 56 ], and A. ochraceus was reported in floor-related material and the wet-concrete of water-damaged buildings [ 11 ], while A. ostianus was detected in indoor air in Denmark [ 56 ].…”

Pu-erh tea: Fermentative process as a potentialized of sensory aspects and bioactive profile – a review

“…The search for Pu-erh tea with high quality (aged) is intensified, which requires analysis of the products storage time, since they have higher prices when compared to freshly produced tea (Yang et al, 2021). Sensory techniques are applied to assess the effect of Pu-erh tea storage time through trained judges who explore the five sense organs to assess perceived attributes (Zhou et al, 2020b) in addition to the use of conventional detection methods such as chromatography (Xie et al, 2009;Xu et al, 2019) and near-infrared spectroscopy (NIR) (Liu et al, 2018). Xu et al (2019) studied studied the effect of the storage period in dry and cold, humid and hot environments through sensory analysis, determining that a large part of the flavoring compounds in Pu-erh tea leaves remain stable in dry and cold environments, claiming that this condition allows to maintain the original flavor of the product, when compared to those exposed to storage in humid and hot environments.…”