Dynamical changes of volatile metabolites and identification of core fungi associated with aroma formation in Fu Brick tea during the fungal fermentation

Chen, Wei; Chen, Jiayi; Pan, Hongjing; Ding, Lejia; Ni, Zixin; Wang, Yuefei; Zhou, Jihong

doi:10.1016/j.lwt.2024.116298

LWT

2024

DOI: 10.1016/j.lwt.2024.116298

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Dynamical changes of volatile metabolites and identification of core fungi associated with aroma formation in Fu Brick tea during the fungal fermentation

Wei Chen,

Jiayi Chen,

Hongjing Pan

et al.

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2024

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Cited by 2 publications

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Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu brick tea

Han,

Wang,

Gao

2024

Food Bioscience

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Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu brick tea

Han,

Wang,

Gao

2024

Food Bioscience

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Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine

Wu,

Lin,

Chen

et al. 2024

Fermentation

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Green tea is a non-fermented tea with flavor and polyphenols. Aroma is one of the important quality indicators of tea. Fermented green tea wine can solve the problem of low-grade tea, which has more bitterness and less aroma. In this study, Camellia sinensis var. pubilimba Hung T. Chang (Kaishan white tea 2) was screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) to benzyl alcohol and phenethyl alcohol presenting a fruity aroma, dimethyl sulfide presenting a green tea aroma, and rich tea polyphenols with contents of 2.08, 2.43, 12.26 and 3.72%, respectively. The optimal fermentation conditions for green tea wine were determined univariately as 1.5% yeast addition, 30 °Brix initial sugar, and fermentation temperature of 25 °C. The electronic sensory assessment showed that the saltiness, richness and umami were more prominent in green tea wine, while the response values of bitterness, astringency and aftertaste-A were lower. The order of aroma contribution can be seen as W1S > W5S > W2S > W2W > W1W > W3S > W6S. Kaisan white tea 2 gives green tea wine a clear tea aroma. This study provides better technical and theoretical strategies for the comprehensive quality assessment and control of fermented green tea wine quality.

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Dynamical changes of volatile metabolites and identification of core fungi associated with aroma formation in Fu Brick tea during the fungal fermentation

Cited by 2 publications

References 28 publications

Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu brick tea

Microbial species, metabolites, and natural safety control strategies for harmful factors during the fermentation process of Fu brick tea

Characteristic Aroma Screening among Green Tea Varieties and Electronic Sensory Evaluation of Green Tea Wine

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