Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas

Chen, Qi; Zhang, Mingyue; Chen, Mengxue; Li, Mengru; Zhang, Haiwei; Song, Pengpeng; An, Tingting; Yue, Pengxiang; Gao, Xueling

doi:10.1016/j.foodchem.2021.129234

Cited by 37 publications

(15 citation statements)

References 38 publications

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“…Different microbial communities give different flavors during the fermentation process [ 43 ]. The microflora responsible for fermentation contributes to the aroma by utilizing constituent ingredients of plants to produce enzymes that transform natural compounds into flavor compounds [ 44 ].…”

Section: Resultsmentioning

confidence: 99%

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

et al. 2021

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The change in phenols, polysaccharides and volatile profiles of noni juice from laboratory- and factory-scale fermentation was analyzed during a 63-day fermentation process. The phenol and polysaccharide contents and aroma characteristics clearly changed according to fermentation scale and time conditions. The flavonoid content in noni juice gradually increased with fermentation. Seventy-three volatile compounds were identified by solid-phase microextraction coupled with gas chromatography–mass spectrometry (SPME-GC-MS). Methyl hexanoate, 3-methyl-3-buten-1-ol, octanoic acid, hexanoic acid and 2-heptanone were found to be the main aroma components of fresh and fermented noni juice. A decrease in octanoic acid and hexanoic acid contents resulted in the less pungent aroma in noni juice from factory-scale fermentation. The results of principal component analysis of the electronic nose suggested that the difference in nitrogen oxide, alkanes, alcohols, and aromatic and sulfur compounds, contributed to the discrimination of noni juice from different fermentation times and scales.

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Section: Resultsmentioning

confidence: 99%

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

et al. 2021

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“…HCA is a multivariate statistical method in which samples are gradually aggregated according to the similarity of their quality characteristics. HCA is widely used in distinguishing tea varieties, investigating tea-producing areas, and identifying tea quality [ 12 ]. Wang [ 24 ] used HCA to analyze two types of dark tea: Pu’erh tea produced in the Yunnan Province and Fuzhuan tea produced in the Hunan Province, and they found that these two types of teas can be clearly distinguished on the basis of their volatile aroma characteristics.…”

Section: Resultsmentioning

confidence: 99%

“…Headspace solid-phase microextraction (HS-SPME) is a solvent-free volatile component extraction method integrating sampling, extraction, concentration, and injection, which has the advantages of being rapid, simple, and solvent-free, and uses low extraction temperature. The extracted volatiles reflect the original aroma characteristics of tea to the highest extent, and this method has been successfully used for extracting various volatile components of tea [ 12 – 14 ].…”

Section: Introductionmentioning

confidence: 99%

Comparative analysis of Fenghuang Dancong, Tieguanyin, and Dahongpao teas using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods

2022

PLoS ONE

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Fenghuang Dancong, Tieguanyin, and Dahongpao teas are belonged to semi-fermented oolong teas and are famous for their unique aroma. However, reports regarding the systematic comparison, differentiation, and classification of the volatile components of these three types of oolong teas are lacking. In this study, we aimed to establish a method for distinguishing these three types of oolong teas. The volatile components in a total of 21 tea samples of these three types of oolong teas were extracted, determined, and identified by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). In addition, chemometric methods such as hierarchical cluster analysis (HCA), principal component analysis (PCA), and orthogonal partial least squares discriminant analysis (OPLS-DA) were used for distinguishing and classifying the three types of oolong teas on the basis of the similarities and differences in the volatile components. The results showed that 125 volatile components were extracted and identified from the three types of oolong teas, among which 53 volatile components overlapped among the samples. The results of HCA indicated that the samples of each of the three types of oolong teas could be placed in one category when the t value was 220. The results of PCA and OPLS-DA showed that the volatile components such as dehydrolinalool, linalool oxide II, linalool, α-farnesene, linalool oxide I, β-ocimene, nerolidol, cis-3-butyric acid folate, myrcene, and (Z)-hexanoic acid-3-hexenyl ester are the characteristic components, which can be used to distinguish the three types of oolong teas. We developed a simple, fast, and efficient method for distinguishing three types of oolong teas and provided a feasible technique for the identification of oolong tea types.

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“…Additionally, the other way to process instant dark tea is by having microorganisms ferment tea soup, which has the advantages of stability, rapidity, avoiding mixed microbial contamination, and mild manufacturing conditions ( Hsu et al, 2002 ). In previous studies, IDTs were inoculated with A. cristatus, A. niger , or A. tubingensis for liquid-state fermentation, showing completely different main chemical constituents and sensory qualities ( Lu et al, 2015 ; Wang Q. et al, 2018 ; Chen et al, 2021 ; Ma et al, 2021 ; Wang et al, 2021 ; Jun et al, 2022 ). The metabolic pathways, which were critical to the sensory qualities of the IDTs, have unclear relationships with microorganisms.…”

Section: Introductionmentioning

confidence: 99%

Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis

Liao

Zhao²,

Jia³

et al. 2023

Front. Microbiol.

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Instant dark teas (IDTs) were individually liquid-state fermented using the fungi Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis. To understand how the chemical constituents of IDTs were affected by the fungi, samples were collected and measured by liquid chromatography-tandem mass-tandem mass spectrometry (LC-MS/MS). Untargeted metabolomics analysis revealed that 1,380 chemical constituents were identified in positive and negative ion modes, and 858 kinds of chemical components were differential metabolites. Through cluster analysis, IDTs were different from the blank control, and their chemical constituents mostly included carboxylic acids and their derivatives, flavonoids, organooxygen compounds, and fatty acyls. And the metabolites of IDTs fermented by A. niger and A. tubingensis had a high degree of similarity and were classified into one category, which showed that the fungus used to ferment is critical to the formation of certain qualities of IDTs. The biosynthesis of flavonoids and phenylpropanoid, which involved nine different metabolites such as p-coumarate, p-coumaroyl-CoA, caffeate, ferulate, naringenin, kaempferol, leucocyanidin, cyanidin, and (-)-epicatechin, were significant pathways influencing the quality formation of IDTs. Quantification analysis indicated that the A. tubingensis fermented-IDT had the highest content of theaflavin, theabrownin, and caffeine, while the A. cristatus fermented-IDT had the lowest content of theabrownin, and caffeine. Overall, the results provided new insights into the relationship between the quality formation of IDTs and the microorganisms used in liquid-state fermentation.

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Influence of Eurotium cristatum and Aspergillus niger individual and collaborative inoculation on volatile profile in liquid-state fermentation of instant dark teas

Cited by 37 publications

References 38 publications

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Changes in Phenols, Polysaccharides and Volatile Profiles of Noni (Morinda citrifolia L.) Juice during Fermentation

Comparative analysis of Fenghuang Dancong, Tieguanyin, and Dahongpao teas using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods

Untargeted metabolomics and quantification analysis reveal the shift of chemical constituents between instant dark teas individually liquid-state fermented by Aspergillus cristatus, Aspergillus niger, and Aspergillus tubingensis

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