Study on inoculation fermentation by fungi to improve the taste quality of summer green tea  

作　　者：Jinjie Du Xinhui Wu Shili Sun Yuna Qin Kaibin Liao Xiaochun Liu Ruijin Qiu Zhirong Long Lingzhi Zhang 

机构地区：[1]College of Horticulture,South China Agricultural University,Guangzhou,510642,China [2]Guangdong Tea Research Institute,Guangdong Academy of Agricultural Sciences,Guangzhou,510640,China [3]Wuzhou Academy of Agricultural Sciences,Wuzhou,543003,China [4]Wuzhou Tea Industry Development Service Center,Wuzhou,543003,China

出　　处：《Food Bioscience》2023年第1期959-966,共8页食品生物科学（英文）

基　　金：supported by the following project funds:1.Liupao tea processing technology optimization supported by Wuzhou Academy of Agricultural Sciences(No.H20496);supported by Wuzhou Tea Industry Development Service Center(No.H220644),Wuzhou 543003,China。

摘　　要：Summer green tea(SGT)is not favored by consumers due to its strong bitterness and astringency.This study aims to improve the taste of SGT using tea-derived fungi isolated from Liupao tea by solid-state fermentation.Based on 19 detected main compounds,principal component analysis(PCA)and hierarchical cluster analysis(HCA)showed Aspergillus sydowii,Penicillium manginii,Aspergillus intermedius,Aspergillus amstelodami,and Aspergillus niger groups were clustered together with significant differences from the control.Additionally,metabolomics analysis showed P.manginii,A.intermedius,and A.amstelodami strains could reduce the chemical components associated with bitter and astringent flavors,such as epicatechin gallate,epicatechin,(+)-gallocatechin,quercetin,kaempferol,myricetin,procyanidin B2,L-phenylalanine and its glycoside derivatives(VIP>1,P<0.05),and increase the contents of theabrownins associated with umami taste(P<0.05).In summary,the taste of SGT can be improved by the above fungi fermentation.

关 键 词：Summer green tea FUNGUS Inoculation fermentation Taste quality METABOLOMIC 

分 类 号：O62[理学—有机化学]