Aroma is one of the most important factors for the flavor, taste, and quality of pu-erh tea, and the post-fermentation process has an important influence on the aroma of pu-erh tea. In the present study, the influence...Aroma is one of the most important factors for the flavor, taste, and quality of pu-erh tea, and the post-fermentation process has an important influence on the aroma of pu-erh tea. In the present study, the influence of fungi fermentation on the flavor of pu-erh tea was investigated and compared. Volatile compounds from pu-erh tea fermented by four Aspergillus strains, including A. niger, A. oryzae, /1. awamori, and A. glaueus, were extracted and analyzed using ultrasound-assisted extraction-dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry （UAE-DLLME-GC-MS）, and a total of 63 volatile compounds were identified. In comparison with the sun-dried green tea, fermented pu-erh tea contained high levels of methoxyphenolic compounds, such as 1,2,3-trimethoxybenzene, which was the most abundant one. Our results confirmed that the characteristic methoxyphenolic compounds were produced by the activity of Aspergillus during the post-fermentation process, and A. niger and A. awamori were the most important strains for the formation of aroma quality of pu-erh tea.展开更多
基金National Science Foundation of China(Grant No.81172944)National Key Technology R&D Program “New Drug Innovation” of China(Grant Nos.2012ZX09301002-002-002 and 2012ZX09304-005)
文摘Aroma is one of the most important factors for the flavor, taste, and quality of pu-erh tea, and the post-fermentation process has an important influence on the aroma of pu-erh tea. In the present study, the influence of fungi fermentation on the flavor of pu-erh tea was investigated and compared. Volatile compounds from pu-erh tea fermented by four Aspergillus strains, including A. niger, A. oryzae, /1. awamori, and A. glaueus, were extracted and analyzed using ultrasound-assisted extraction-dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry （UAE-DLLME-GC-MS）, and a total of 63 volatile compounds were identified. In comparison with the sun-dried green tea, fermented pu-erh tea contained high levels of methoxyphenolic compounds, such as 1,2,3-trimethoxybenzene, which was the most abundant one. Our results confirmed that the characteristic methoxyphenolic compounds were produced by the activity of Aspergillus during the post-fermentation process, and A. niger and A. awamori were the most important strains for the formation of aroma quality of pu-erh tea.
