曲霉（MF800948）发酵对秋绿茶品质的影响。
The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea.
机构信息
College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China; Key Laboratory of Food Science and Technology of Ministry of Education of Sichuan Province, Sichuan University, Chengdu, Sichuan 610065, China.
College of Biomass Science and Engineering and Healthy Food Evaluation Research Center, Sichuan University, Chengdu, Sichuan 610065, China.
出版信息
Food Chem. 2021 Oct 1;358:129848. doi: 10.1016/j.foodchem.2021.129848. Epub 2021 Apr 20.
Autumn green tea (AT) has poor taste quality for its strong astringency. This study aims to improve the taste quality as well as the aroma of AT by Eurotium cristatum (MF800948) fermentation and to produce a fermented autumn green tea (FT). Results showed that the aroma quality of AT was improved, and the content of terpene alcohols that impart characteristic flowery aroma to FT significantly increased. The umami intensity of FT was comparable to that of AT while the astringency tasted much weaker mainly due to the oxidation of the catechins. The results also confirmed that theabrownins exhibited strong umami taste, not astringent taste. Finally, a metabolic map was analyzed to show the effect of E. cristatum (MF800948) on the quality of AT, and to visualize the changes of differential compounds in AT and FT. The work provides insights into the quality improvement of autumn green tea.
秋绿茶（AT）因其强烈的涩味而口感不佳。本研究旨在通过黑曲霉（MF800948）发酵来改善 AT 的口感和香气，并生产发酵秋绿茶（FT）。结果表明，AT 的香气质量得到改善，赋予 FT 特征花香的萜烯醇含量显著增加。FT 的鲜味强度与 AT 相当，而涩味则由于儿茶素的氧化而感觉弱得多。结果还证实，茶褐素具有强烈的鲜味，而不是涩味。最后，分析代谢图谱以显示黑曲霉（MF800948）对 AT 质量的影响，并可视化 AT 和 FT 中差异化合物的变化。这项工作为改善秋绿茶的品质提供了思路。
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