To improve the quality of summer-autumn tea,the fermentation of summer-autumn tea was investigated by using Eurotium cristatum.The contents of tea polyphenols,total free amino acids,total flavonoids,water leachate,and sensory scores of summer-autumn tea were used as the indicators for the one-way experiment,and four factors and three levels were selected for orthogonal experiments to optimize the fermentation process.The volatile compounds of fermented summer-autumn tea under the optimal process were analyzed by gas chromatography-mass spectrometry(GC-MS)technology.The results showed that the optimal fermentation process was 30％water content,15％inoculum of Eurotium cristatum,fermentation time of 9 d,and fermentation temperature of 30 ℃,and the water leachate content of summer-autumn tea processed under these conditions was significantly increased by 22.51％(P＜0.05),the tea polyphenol content was significantly decreased by 27.71％(P＜0.05),and the total flavonoid content was significantly decreased by 6.41％(P＜0.01),free amino acids did not change significantly,and the sensory score was significantly improved by 10.33 points(P＜0.01).In addition,the total amount of flavor compounds was elevated by 296.76％after fermentation,and the content of linalool,linalool oxide I,α-Terpineol,methyl salicylate,and phenethyl acetate substances increased especially significantly throughout the fermentation process,which brought rich fruity and floral aroma to the summer-autumn tea.Thus,the overall quality of summer-autumn tea improved after fermentation treatment.
维普
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