首页|Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

Evolution analysis of flavor-active compounds during artificial fermentation of Pu-erh tea

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  • NETL
  • NSTL
  • Elsevier
For the urgent need for fermentation control and product quality improvement of Pu-erh tea, gas chromatography-mass spectrometry and odor activity value (OAV) were used to comprehensively investigate the flavor-active compounds during artificial fermentation of Pu-erh tea. A flavor wheel was constructed to expound the sensory attributes evolution during fermentation. With an increased total volatiles content, 43 were significantly up-regulated and 30 were down-regulated among 131 detected volatiles. Key active compounds of three aroma types, namely fresh fragrance, fruit-fungus fragrance and stale-Qu fragrance, were analyzed based on OAV. beta-damascenone was firstly found contributing most to the aroma of Pu-erh tea, followed by 1,2,3-methoxybenzene and (E,E)-2,4-nonadienal. gamma-terpinene, linalool, 1,2,4-trimethoxybenzene, 1,2,3-trimethoxybenzene, and 4-ethylveratrol were identified as the potential markers responsible for aroma differences among three fermentation stages. Finally the metabolic evolution of key flavor-active compounds were systematically summarized. This study provides significant guidance in fermentation control and new product development of Puerh tea.

Pu-erh teaArtificial fermentationAroma profileOdor activity valueFlavor-active compoundsMetabolic evolution

Deng, Xiujuan、Huang, Ganghua、Tu, Qing、Zhou, Hongjie、Li, Yali、Shi, Hongyuan、Wu, Xianxue、Ren, Hongtao、Huang, Kunlun、He, Xiaoyun、Xu, Wentao

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Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China

Yunnan Agr Univ, Coll Long Run Puerh Tea, Kunming 650201, Yunnan, Peoples R China

Yunnan Agr Univ, Coll Food Sci & Technol, Kunming 650201, Yunnan, Peoples R China|Yuxi Normal Univ, Coll Chem Biol & Environm, Yuxi 653100, Yunnan, Peoples R China

Yunnan Agr Univ, Inst Flavor & Fragrance, Kunming 650201, Yunnan, Peoples R China

China Agr Univ, Dept Nutr & Hlth, Key Lab Precis Nutr & Food Qual, Beijing 100083, Peoples R China

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2021

10.1016/j.foodchem.2021.129783

Food chemistry

Food chemistry

EI
ISSN：0308-8146
年,卷(期)：2021.357(Sep.30)
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