Changes in the key odorants of loose-leaf dark tea fermented by Eurotium cristatum during aging for one year: Focus on the stale aroma.

Aging process has been recognized as one of the means to improve the quality of microbial fermented teas. The evolution of the characteristic stale aroma, a key odorant of microbial fermented tea, throughout the aging process remains unknown. To investigate the changes in key odorants of the fermented tea during aging, the loose-leaf dark tea (LDT) used in this study was prepared by solid-state fermentation using Eurotium cristatum and was aged for 0, 3, 6, 9, 12 months, producing varied aged LDT samples. Quantitative descriptive analysis (QDA) showed that the intensity of stale aroma in the LDT increased gradually during aging for one year. The volatile compounds from different aged samples were extracted using solvent-assisted flavor evaporation (SAFE) combined with liquid-liquid extraction, and ninety-six aroma-active compounds were further identified by gas chromatography-mass spectrometry/olfactometry (GC - MS/O) combined with modified detection frequency (MF) values. Among them, alcohols and esters showed an increasing trend, while nitrogenous compounds showed a decreasing trend during aging. The stale aroma attribute of the LDT were closely associated with several key odorants produced from the biotransformation by Eurotium cristatum, including cedrol, β-ionone, 1-octen-3-one, 1-octen-3-ol, and 4-vinylguaiacol, their aroma contributions were confirmed by further addition tests. These findings provide a theoretical basis for the future optimization of the aging process of fermented tea.