Cai Minyu, Peng Zhiye, Xu Piqian, Yu Miao, Diao Nanxin, Cao Yong, Dong Sashuang, Fang Xiang
College of Food Science, South China Agricultural University, Guangzhou 510642, China.
Department of Periodontics, Affliated Stomatology Hospital of Guangzhou Medical University, Research Center of Oral Restoration and Guangdong Engineering Reconstruction, Guangzhou Key Laboratory of Basic and Applied Research of Oral Regenerative Medicine, Guangzhou 510182, China.
Food Chem. 2025 Jul 30;481:143866. doi: 10.1016/j.foodchem.2025.143866. Epub 2025 Mar 18.
Light-fermented sour tea (ST) was produced by fermenting the Yunnan large-leaf variety of sun-dried green tea (GT) with Aspergillus niger RAF106. The flavor characteristics of both ST and GT were analyzed using GC-MS, HPLC, and LC-MS/MS. The results indicated that 58 volatile compounds were identified after fermentation, including linalool, benzaldehyde, geraniol, and (+)-limonene (odor activity value, OAV > 1). A total of 66 non-volatile compounds were identified, including caffeine, gallic acid, epicatechin, and epigallocatechin (degree over threshold, DoT >1). The content of non-ester catechins, theanine, L* (luminosity), b* (yellowness), theaflavins, and thearubigins significantly increased. The changes in volatile and non-volatile compounds contributed to ST its rich floral aroma, sweet aftertaste, and bright yellow color of the soup. These results enhance the understanding of the flavor characteristics of ST and the effect of A. niger RAF106 fermentation on tea flavor, highlighting the crucial role of microorganisms in tea flavor development.
轻度发酵酸茶（ST）是通过用黑曲霉RAF106发酵云南大叶种晒青绿茶（GT）制成的。使用气相色谱-质谱联用仪（GC-MS）、高效液相色谱仪（HPLC）和液相色谱-串联质谱仪（LC-MS/MS）分析了ST和GT的风味特征。结果表明，发酵后鉴定出58种挥发性化合物，包括芳樟醇、苯甲醛、香叶醇和（+）-柠檬烯（气味活性值，OAV>1）。共鉴定出66种非挥发性化合物，包括咖啡因、没食子酸、表儿茶素和表没食子儿茶素（阈值超过度，DoT>1）。非酯型儿茶素、茶氨酸、L*（亮度）、b*（黄度）、茶黄素和茶红素的含量显著增加。挥发性和非挥发性化合物的变化赋予了ST浓郁的花香、甜美的回味和明亮的汤色。这些结果增进了对ST风味特征以及黑曲霉RAF106发酵对茶叶风味影响的理解，突出了微生物在茶叶风味形成中的关键作用。
