Aroma and taste analysis of pickled tea from spontaneous and yeast-enhanced fermentation by mass spectrometry and sensory evaluation
文献类型： 外文期刊
作者： Zheng, Yaru 1 ; Li, Yingcai 3 ; Pan, Lianyun 2 ; Guan, Mengdi 1 ; Yuan, Xiaoping 1 ; Li, Siyu 1 ; Ren, Dabing 1 ; Gu, Ying 1 ; Liang, Mingzhi 2 ; Yi, Lunzhao 1 ;
作者机构： 1.Kunming Univ Sci & Technol, Fac Food Sci & Engn, Kunming 650500, Yunnan, Peoples R China
2.Yunnan Acad Agr Sci, Yunnan Key Lab Tea Sci, Tea Res Inst, Kunming 650221, Peoples R China
3.Kunming Inst Food & Drug Control, Kunming 650032, Peoples R China
关键词： Pickled tea; Anaerobic fermentation; Mass spectrometry; Flavour; Partial least -squares regression
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 442 卷
页码：
收录情况： SCI
摘要： Anaerobically fermented pickled tea (PT) can be produced by spontaneous fermentation (SF) or yeast-enhanced fermentation (YF). Aroma and taste characteristics of PT during YF and SF were investigated using sensory evaluation, odour activity, aroma character impact values, HS-SPME-GC-MS, UPLC-QQQ-MS/MS, and spectrophotometry, annotating 198 volatile and 115 non-volatile components. The main contributing volatile components were beta-ionone, and 1-octanol, promoted by YF and SF, and yielding floral and fruity aromas respectively. Additionally, compared with SF, YF promoted the formation of citronellol yielding a floral aroma, inhibited the stale aroma of methoxybenzenes, and reduced bitter, astringent, and sour tastes. Furthermore, partial leastsquares regression analysis identified the main components related to the 'acides aroma' of PT as linalool oxide, n-decanoic acid, hexanoic acid, 3,7-dimethyl-2,6-octadienoic acid, 3-methyl-1-dodecyn-3-ol, and nerolidol. This application could be used as methodology for the comprehensive analysis of tea aroma and taste and these results can act as guidelines for PT production and quality control.
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