In order to explore the effect of fermented loose tea technology with Eurotium cristatum LJSC.2005 on the quality of primary dark tea, the major part of Hunan Fu tea, the sensory evaluation, biochemical composition analysis and head-space solid-phase micro-extraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technologies were used to analyze its effect on the primary dark teas made from six main tea cultivars in Hunan Province. The sensory evaluation results show that, compared with the primary dark tea, the loose tea sample after fermentation had golden flowers, deeper color, more flat and tight strips and deeper tea soup color. Its taste changed from astringency to mellow and its aroma changed from the flowery and fruity aroma of sun-dried dark tea and the smoky pine aroma of the seven-star stove to the strong and pure fungus aroma. Biochemical component analysis shows that the contents of taste components such as flavonoids, tea polyphenols, free amino acids, catechins and quercetin in fermented loose tea were generally lower than that of primary dark tea, and the soluble sugar and myricetin show a downward trend. HS-SPME/GC-MS analysis shows that there were a total of 71 aroma components in the tea samples, including 14 hydrocarbons, 16 alcohols, 10 aldehydes, 10 ketones, 6 esters, 4 phenols, 1 lactone, 6 nitrogen compounds and 4 oxygen compounds. Styrene and geraniol isobutyrate were the common aroma components of the primary dark tea. (E)-linalool 3,7-oxide, isophytol and acetophenone were the common aroma components of the fermented loose tea. Compared with the aroma components of primary dark tea, 16 components such as methyl salicylate, (E)-oxidized linalool (furan), (E)-linalool 3,7- oxide, β-ionone and geraniol isobutyrate were the characteristic aroma components of the loose tea fermented by Eurotium cristatum LJSC.2005.
[1] Zhu M Z, Li N, Zhou F, et al.Microbial bioconversion of the chemical components in dark tea[J]. Food Chemistry, 2020, 312: 126043. doi: 10.1016/j.foodchem.2019.126043.
[2] Zhou F, Li Y L, Zhang X, et al.Polyphenols from Fu brick tea reduce obesity via modulation of gut microbiota and gut microbiota-related intestinal oxidative stress and barrier function[J]. Journal of Agricultural and Food Chemistry, 2021, 69(48): 14530-14543.
[3] 高静, 禹利君, 李晓焕, 等. EGCG抑制Nicotine诱导肺腺癌H1299细胞JAK2/STAT3 mRNA的表达研究[J]. 茶叶科学, 2015, 35(2): 171-178.
Gao J, Yu L J, Li X H, et al.Research on the inhibitory effect of EGCG on nicotine in inducing H1299 cancer cell JAK2/STAT3 mRNA expression[J]. Journal of Tea Science, 2015, 35(2): 171-178.
[4] 黄翔翔, 谭婷, 禹利君, 等. 茯砖茶对葡聚糖硫酸钠诱导UC小鼠炎症及肠道微生物的影响[J]. 茶叶科学, 2021, 41(5): 681-694.
Huang X X, Tan T, Yu L J, et al.Effects of Fu brick tea on inflammation and intestinal microflora diversity in mice with DSS-induced ulcerative colitis[J]. Journal of Tea Science, 2021, 41(5): 681-694.
[5] 曾鸿哲, 黄翔翔, 禹利君, 等. “金花散茶”及“金花菌粉”对被动吸烟小鼠肺组织JAK2/STAT3炎性及磷酸化蛋白表达的影响[J]. 茶叶科学, 2020, 40(2): 165-172.
Zeng H Z, Huang X X, Yu L J, et al.Effects of ‘Eurotium cristatum Loose Tea’ and ‘Eurotium cristatum Powder’ on the expressions of JAK2/STAT3 inflammation and phosphorylated proteins in lung tissue of passive smoking mice[J]. Journal of Tea Science, 2020, 40(2): 165-172.
[6] Shi J, Zhu Y, Zhang Y, et al.Volatile composition of Fu-brick tea and Pu-erh tea analyzed by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry[J]. LWT, 2019, 103: 27-33.
[7] Yang Z, Baldermann S, Watanabe N.Recent studies of the volatile compounds in tea[J]. Food Research International, 2013, 53(2): 585-599.
[8] Xu X Q, Mo H Z, Yan M C, et al.Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry[J]. Journal of the Science of Food and Agriculture, 2007, 87(8): 1502-1504.
[9] Cao L, Guo X, Liu G, et al.A comparative analysis for the volatile compounds of various Chinese dark teas using combinatory metabolomics and fungal solid-state fermentation[J]. Journal of Food and Drug Analysis, 2018, 26(1): 112-123.
[10] Nie C N, Zhong X X, He L, et al.Comparison of different aroma-active compounds of Sichuan dark brick tea (Camellia sinensis) and Sichuan Fuzhuan brick tea using gas chromatography-mass spectrometry (GC-MS) and aroma descriptive profile tests[J]. European Food Research and Technology, 2019, 245(9): 1963-1979.
[11] Xu S, Zhou Y, Yu L, et al.Protective effect of Eurotium cristatum fermented loose dark tea and Eurotium cristatum particle on MAPK and PXR/AhR signaling pathways induced by electronic cigarette exposure in mice[J]. Nutrients, 2022, 14(14): 2843. doi: 10.3390/nu14142843.
[12] Samanidou V, Tsagiannidis A, Sarakatsianos I.Simultaneous determination of polyphenols and major purine alkaloids in Greek Sideritis species, herbal extracts, green tea, black tea, and coffee by high-performance liquid chromatography-diode array detection[J]. Journal of Separation Science, 2012, 35(4): 608-615.
[13] 刘雁, 杨哲, 禹利君, 不同茶树品种绿茶中槲皮素含量的HPLC分析[J]. 茶叶通讯, 2020, 47(2): 303-307.
Liu Y, Yang Z, Yu L J, Analysis of quercetin content in green tea of different tea varieties by HPLC[J]. Journal of Tea Communication, 2020, 47(2): 303-307.
[14] 张纪伟, 沈雪梅, 赵一帆, 等. 不同贮存年份普洱生茶中3种主要黄酮醇类化合物含量的变化[J]. 西南农业学报, 2021, 34(9): 1853-1857.
Zhang J W, Shen X M, Zhao Y F, et al.Changes in content of three Main flavonoids in raw Pu-erh tea with different storage years[J]. Southwest China Journal of Agricultural Sciences, 2021, 34(9): 1853-1857.
[15] 傅冬和, 刘仲华, 黄建安, 等. 茯砖茶加工过程中主要化学成分的变化[J]. 食品科学, 2008, 29(2): 64-67.
Fu D H, Liu Z H, Hang J A, et al.Variations of components of Fuzhuan tea during processing[J]. Food Science, 2008, 29(2): 64-67.
[16] Mirata M A, Wüst M, Mosandl A, et al.Fungal Biotransformation of (±)-Linalool[J]. Journal of Agricultural and Food Chemistry, 2008, 56(9): 3287-3296.
[17] Moon J H, Watanabe N, Ijima Y, et al.cis-and trans-linalool 3,7-oxides and methyl salicylate glycosides and (Z)-3-hexenyl β-D-glucopyranoside as aroma precursors from tea leaves for oolong tea[J]. Bioscience, Biotechnology, and Biochemistry, 1996, 60(11): 1815-1819.
[18] Li Q, Li Y, Luo Y, et al.Characterization of the key aroma compounds and microorganisms during the manufacturing process of Fu brick tea[J]. LWT, 2020, 127: 109355. doi: 10.1016/j.lwt.2020.109355.
[19] Lv S, Wu Y, Li C, et al.Comparative analysis of Pu-erh and Fuzhuan teas by fully automatic headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and chemometric methods[J]. Journal of Agricultural and Food Chemistry, 2014, 62(8): 1810-1818.
[20] Zheng X X, Xin H, You L J, et al.Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea[J]. Food Chemistry: X, 2022, 13: 100248. doi: 10.1016/j.fochx.2022.100248.
浙公网安备 33019902000101号 
