State Key Laboratory of Tea Plant Biology and Utilization, Key Laboratory of Tea Biology and Tea Processing of Ministry of Agriculture and Rural Affairs, International Joint Research Laboratory of Tea Chemistry and Health Effects of Ministry of Education, Anhui Provincial Laboratory, Anhui Agricultural University, Hefei 230036, China.
College of Biological Science and Engineering, Fuzhou University, Fuzhou 350108, China.
Food Chem. 2023 Jun 1;410:135462. doi: 10.1016/j.foodchem.2023.135462. Epub 2023 Jan 11.
Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum. The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log ≥ 5) were verified by gas chromatography-olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. β-Damascenone showed the highest odor activity (log = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT.
速溶黑茶（IDT）通过液体发酵接种冠突散囊菌制备而成。通过在发酵 0、1、3、5、7 和 9 天后收集发酵样品，使用气相色谱-质谱法分析 IDT 在发酵过程中挥发性化合物和特征香气的变化。通过气相色谱-嗅觉测量法验证具有高气味活性（log≥5）的成分。在 9 天的发酵过程中，共有 107 种化合物表现出动态变化，包括 17 种醇类、7 种酸类、10 种酮类、11 种酯类、8 种醛类、37 种烃类、4 种酚类和 13 种其他化合物。在早期阶段，风味化合物的种类随着时间的推移逐渐增加，在发酵第 7 天达到 79 种化合物的最大值。β-大马酮在第 7 天的样品中具有最高的气味活性（log=9），其次是芳樟醇和香叶醇。这些结果表明真菌发酵对 IDT 香气的形成至关重要。
