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- Title
Effects of Eurotium cristatum Fermentation on Tartary Buckwheat Leaf Tea: Sensory Analysis, Volatile Compounds, Non-Volatile Profile and Antioxidant Activity.
- Authors
Jiang, Liangzhen; Han, Xiao; Wang, Luo; Zheng, Haonan; Ma, Gen; Wang, Xiao; Tang, Yuanmou; Zheng, Xiaoqin; Liu, Changying; Wan, Yan; Xiang, Dabing
- Abstract
Background: Eurotium cristatum (E. cristatum) is the probiotic fungus in Fu-brick tea, with which fermentation brings a unique flavor and taste and health-promoting effects. Tartary buckwheat leaves are rich in functional active substances such as flavonoids and phenolic compounds, yet are not effectively utilized. Methods: Tartary buckwheat leaves were processed into raw green tea first and subsequently fermented with E. cristatum to develop a novel fermented leaf tea. The tea quality was evaluated by the aspects of the sensory scores by E-tongue, the volatile compounds by HS-SPME-GC-MS, the non-volatile profile by biochemical and UPLC-MS/MS methods and the antioxidant activity by the colorimetric assay. Results: Fermented leaf tea displayed a golden yellow color, a unique "flower" aroma and a dark-tea taste, with an improved sensory acceptability. Fermentation raised the content of volatile heterocyclic and aromatic compounds, alkenes and other aromatic components, which produced a unique floral flavor. The proportion of sour, bitter and astringency accounting non-volatile compounds such as phenolic acids and amino acids decreased, while the proportion of umami and sweet accounting substances such as responsible amino acids increased. Fermented leaf tea displayed a relative stronger total antioxidant activity against ABTS. Conclusion: E. cristatum fermentation exerted positive effects on Tartary buckwheat leaf tea quality.
- Subjects
SOLID-state fermentation; GREEN tea; PHENOLIC acids; AROMATIC compounds; PHENOLS; TASTE perception
- Publication
Fermentation (Basel), 2024, Vol 10, Issue 7, p369
- ISSN
2311-5637
- Publication type
Article
- DOI
10.3390/fermentation10070369