食品工业科技2025，Vol.46Issue(11)：10-20,11.DOI:10.13386/j.issn1002-0306.2024090177
冠突散囊菌散茶发酵对贵州白茶风味特征的影响
Influence of Fermentation of Eurotium cristation on the Flavor Characteristics of Guizhou White Tea
摘要
Abstract
To investigate the effect of fermentation with Eurotium cristatum on the flavor characteristics of Guizhou white tea,this study utilized second-grade white tea from Guizhou as the raw material.Scattered tea was subjected to fermentation with Eurotium cristatum,and the flavor characteristics of traditional white tea(WT)and white tea fermented with Eurotium cristatum(ECWT)were analyzed using a combination of sensory evaluation,high-performance liquid chromatography(HPLC),headspace solid-phase microextraction(SPME)coupled with gas chromatography-mass spectrometry(GC-MS),flavor activity value(TAV),odor activity value(OAV),and multivariate statistical methods.The results indicated a significant alteration in the organoleptic quality of WT following fermentation to produce ECWT.Specifically,the color of the tea deepened,while freshness diminished;conversely,sweetness and smoothness were enhanced.The floral aroma was notably reduced,whereas fungal flower notes became more pronounced.Upon fermentation with Eurotium cristatum,a significant variation in the concentrations of various bioactive compounds were observed in the Eurotium cristatum-fermented tea(ECWT)as compared to the traditional white tea(WT).Specifically,the levels of theobromine,epigallocatechin gallate(EGCG),gallocatechin gallate(GCG),epicatechin gallate(ECG),theanine,glutamic acid,aspartic acid,alanine,serine,threonine,valine,leucine,isoleucine,tyrosine,phenylalanine,histidine,lysine,and proline were markedly decreased by 41.68％,81.12％,52.48％,68.22％,93.07％,83.64％,50.00％,91.67％,96.49％,65.79％,74.36％,83.33％,94.79％,93.75％,62.50％,92.31％,and 76.09％,respectively(P＜0.05).In contrast,the levels of serine,methionine,and cysteine in ECWT were significantly increased by 2100.00％,36.25％,and 725.00％,respectively(P＜0.05).Notably,the concentrations of caffeine,glycine,and arginine did not show any significant variation(P＞0.05).Collectively,the total amino acid content in ECWT was found to be significantly reduced by 86.40％in comparison to traditional white tea(WT)(P＜0.05).The key taste compounds of traditional white tea(WT)included caffeine,epigallocatechin(EGC),catechin(C),epicatechin(EC),EGCG,GCG,ECG,theanine,glutamic acid,tyrosine,and methionine.In contrast,the key taste compounds of Eurotium cristatum-fermented tea(ECWT)were caffeine,EGCG,GCG,ECG,theanine,methionine,and cysteine.A total of 74 aroma substances were detected in WT and ECWT,of which 62 were key differential aroma substances and 49 were detected in WT.This included 31 key aroma compounds and 17 essential aroma-causing ingredients.In the case of white tea fermented with Eurotium cristatum(ECWT),55 aroma substances were identified,comprising 28 key aroma compounds and 16 critical aroma-causing ingredients.The flavor characteristics of white tea underwent significant changes following the fermentation of scattered tea with Eurotium cristatum.The findings of this research can provide valuable theoretical insights for optimizing fermentation processes and developing products derived from Eurotium cristatum scattered tea.关键词
冠突散囊菌/散茶发酵/贵州白茶/风味特征Key words
Eurotium cristatum/scattered tea fermentation/Guizhou white tea/flavor characteristics分类
农业科技引用本文复制引用
罗金龙,刘忠英,方仕茂,张拓,戴宇樵,杨肖委,杨婷,朱梦珍,沈强..冠突散囊菌散茶发酵对贵州白茶风味特征的影响[J].食品工业科技,2025,46(11):10-20,11.基金项目
国家重点研发计划课题(2021YFD1100305) （2021YFD1100305）
贵州省山地农业关键核心技术攻关项目(GZNYGJHX-2024002) （GZNYGJHX-2024002）
贵州省农业科学院青年基金项目(黔农科一般基金[2024]13) （黔农科一般基金[2024]13）
贵州省农业科学院青年基金项目(黔农科青年基金[2023]20号) （黔农科青年基金[2023]20号）
贵州省科技厅中央引导地方科技发展资金项目(黔科合中引地[2024]026) （黔科合中引地[2024]026）
贵州省科技计划项目(黔科合基础-ZK[2023]一般165) （黔科合基础-ZK[2023]一般165）
铜仁市科技支撑计划项目(铜市科研[2022]38号). （铜市科研[2022]38号）
