FOOD CHEMISTRY
·
2024
·
IF 8.5
Linyao Song,Fengwei Ma,Haijiang Chen,Qiang Fei,Guangcan Tao,Siyao Wu,Dajuan Shi,Junyi Deng,Degang Zhao,Xuan Dong,Yichen Zhao,Su Xu
This study employed GC–MS, GC-IMS, and sensory evaluation to investigate dynamic changes in flavor during the solid-state fermentation of black tea by Eurotium cristatum . The results revealed a notable decrease in the bitter and astringent tastes of the black tea infusion following fermentation, while the mellow taste increased significantly. A total of 152 and 129 VOCs were detected by GC–MS and GC-IMS, respectively. And 4 key aroma-active compounds were identified by ROAV. These specific VOCs contributed floral, honey, and sweet scents, which were responsible for the fungal floral aroma in the processed black tea. Furthermore, OPLS-DA identified 31 key VOCs that played a crucial role in differentiating various fermentation stages, with day 4 recognized as a pivotal point for aroma development. The solid-state fermentation with Eurotium cristatum resulted in fermented black tea characterized by a mellow taste and a rich fungal floral aroma, enhancing the flavor quality of the tea.
研究领域:
食品科学
·
微生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Tingting An,Shanshan Shen,Zhongqi Zu,Mengxue Chen,Yu Wen,Xu Chen,Qi Chen,Yu Wang,Shaoyun Wang,Xueling Gao
Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum . The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log 2 FD ≥ 5) were verified by gas chromatography–olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. β -Damascenone showed the highest odor activity (log 2 FD = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT.
研究领域:
食品科学
·
微生物学
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DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Qi Chen,Mingyue Zhang,Mengxue Chen,Mengru Li,Haiwei Zhang,Pengpeng Song,Tingting An,Pengxiang Yue,Xueling Gao
The three instant dark teas were produced from instant green tea (IGT) by liquid-state fermentations using the microorganisms Eurotium cristatum (EFT), Aspergillus niger (AFT), and sequential inoculation of E. cristatum / A. niger (EAFT), respectively. The volatile compounds of four tea samples were extracted by headspace-solid phase microextraction (HS-SPME) and analyzed using gas chromatography-mass spectrometry (GC-MS) coupled with chemometrics. A total of 97 volatile compounds were tentatively identified to distinguish three fermented instant dark from IGT. Alcohols, acids, esters, ketones, aldehydes, and heterocyclics could be clearly distinguished by principal component analysis (PCA), venn diagram, heatmap analysis and hierarchical cluster analysis (HCA). Descriptive sensory analysis revealed that AFT had a moldy, woody and herbal aroma; EFT showed woody and herbal aroma; and EAFT smelled an herbal, sweet, minty and floral aroma. This study indicates that fermentation using different microorganisms is critical in forming unique aroma characteristics of instant dark teas.
研究领域:
食品科学
·
微生物学
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PubMed
高影响因子
Food Bioscience
·
2025
·
IF 5.9
Su Xu,Linyao Song,Dajuan Shi,Siyao Wu,Fengwei Ma,Haijiang Chen,Qinglong Meng,Qiang Fei,Lingshuai Meng,Wenneng Wu,Dong Lin,Guangcan Tao,Yi Liu,Xi Chen,Degang Zhao,Xuan Dong,Yichen Zhao
To enrich the processing products of Guizhou high-mountain white tea, this study employed sensory evaluation, headspace solid-phase micro-extraction gas chromatography mass spectrometry (HS-SPME-GC-MS), and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) techniques to investigate the evolving flavor profiles of Guizhou high-mountain white tea fermented with Eurotium cristatum . The resulting infusions displayed a dark brown color and a significant reduction in bitterness and astringency following fermentation. Furthermore, a total of 104 and 120 volatile organic compounds (VOCs) were identified using the HS-SPME-GC-MS and HS-GC-IMS methods, respectively. Among these, 13 VOCs, including methyl salicylate, linalool oxides, and linalool, exhibited relative odor activity values (ROAVs) exceeding 1. These compounds, linked to floral and peppermint aromas, significantly impacted the aroma profiles of the fermented white tea. Additionally, orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 24 VOCs that were primarily responsible for distinguishing the various fermentation stages, adhering to a more stringent criterion with variable importance projection (VIP) values > 1.30 and p < 0.05. Therefore, this study confirms that solid-state fermentation utilizing Eurotium cristatum is a promising method for effectively reducing bitterness and astringency while enhancing the floral aroma of white tea.
研究领域:
食品科学
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茶叶加工学
·
感官分析
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DOI
高影响因子
JOURNAL OF FOOD SCIENCE
·
2025
·Vol. 90
·期 2
·e70042
·
IF 3.4
Yue Qiu,Xiaolin Liu,Zhiye Huang,Fei Lyu,Xinyu Hu,Shenghua Han,Hao Ren,Anqiang Zhang
Anji Baicha ( Camellia sinensis ), one of the top 10 teas in China, possesses old leaves rich in bioactive ingredients yet is frequently discarded due to inferior taste. This study evaluated the effects of fermentation with Eurotium cristatum , a probiotic known to enhance bioactivity, on the primary nutrients and on the hypoglycemic and sedative properties of old leaves of Anji Baicha. Results indicated a considerable reduction in free amino acids and tea polyphenols post-fermentation. Conversely, the concentrations of flavonoids and theabrownins increased significantly, showing a positive correlation with the in vitro hypoglycemic effect. The contents of L-theanine and γ-aminobutyric acid (γ-GABA), known for their sedative effects, increased after fermentation, while caffeine and glutamate, renowned for their neural stimulation effect, decreased. Molecular docking revealed that L-theanine and γ-GABA may act as a sedative and sleep aid by competing for receptors with caffeine and glutamate, specifically NMDAR2A. This study not only introduces a novel approach for utilizing old leaves of Anji Baicha but also establishes a foundation for further investigating the hypoglycemic, sedative, and sleep-aiding effects of tea fermented with Eurotium cristatum . Practical Application This research offers a sustainable solution for repurposing the underutilized old leaves of Anji Baicha, enhancing their market value and contributing to the circular economy within the tea industry. The fermented tea could be integrated into health-conscious food and beverage products, targeting consumers seeking natural hypoglycemic and sleep-aiding alternatives. Additionally, the findings open avenues for the development of functional teas that cater to specific health needs, such as diabetes management and sleep improvement.
研究领域:
食品科学
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生物化学
·
植物学
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DOI
PubMed
高影响因子
Foods
·
2024
·Vol. 13
·期 15
·2347
·
IF 4.7
Xiaoyu Yang,Zijun Liu,Yanhao Zhang,Shuangzhi Zhao,Shigan Yan,Liping Zhu,Qingxin Zhou,Leilei Chen
Mulberry leaf tea (MT) is a popular Chinese food with nutrition and medicinal functions. Solid-state fermentation withEurotium cristatumof MT (FMT) can improve their quality. Differences in chromaticity, taste properties, and flavor characteristics were analyzed to evaluate the improvements of the sensory quality of FMT. After fermentation, the color of the tea infusion changed. The E-tongue evaluation results showed a significant decrease in unpleasant taste properties such as sourness, bitterness, astringency, and aftertaste-bitterness, while umami and saltiness taste properties were enhanced post-fermentation. Aroma-active compounds in MT and FMT were identified and characterized. A total of 25 key aroma-active compounds were screened in MT, and 2-pentylfuran showed the highest relative odor activity value (ROAV). A total of 26 key aroma-active compounds were identified in FMT, and the newly formed compound 1-octen-3-one showed the highest ROAV, which contributed to FMT’s unique mushroom, herbal, and earthy flavor attributes. 1-octen-3-one, (E)-2-nonenal, trimethyl-pyrazine, 2-pentylfuran, and heptanal were screened as the potential markers that contributed to flavor differences between MT and FMT.E. cristatumfermentation significantly altered the sensory properties and flavor compounds of MT. This study provides valuable insights into the sensory qualities of MT and FMT, offering a theoretical basis for the development of FMT products.
研究领域:
食品科学
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微生物学
·
化学
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PubMed
高影响因子
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
·
2026
·
IF 5.7
Xiaoyu Yang,Jiawei Zhang,Jinyu Yang,Junhua Wang,XiaoXiao Jiang,Jianzhi Zhao,Xiangyan Chen,Leilei Chen,Qingxin Zhou
E. cristatum drives metabolic transformation during solid-state fermentation. • Multi-omics reveals microbial mechanisms underlying AVL fermentation. • Metaproteomics identified enzymes involved in plant substrate transformation. • Fermentation reshaped non-volatile metabolites and aroma profiles of AVL. • Protein–metabolite associations reveal functional modules in fungal fermentation. Fermentation by food microorganism provides an effective approach for transforming plant-based substrates, yet the microbial mechanisms underlying these biochemical processes remain insufficiently understood. In this study, Eurotium cristatum -mediated solid-state fermentation of Apocynum venetum L. tea (AVL) was investigated at 2, 4 and 6 days using an integrated multi-omics approach and sensory-related analyses. Fermentation decreased bitterness and astringency of AVL infusions, accompanied by reductions in total polyphenols and flavonoids. Untargeted metabolomics identified 41 core differential non-volatile metabolites, predominantly fatty acyls, glycerophospholipids, steroids, phenolics, and terpenoids. Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment highlighted phenylpropanoid-, flavonoid-, and isoflavonoid-related pathways. Volatile profiling identified 16 aroma-active compounds. Changes in aldehydes, ketones, alcohols, and esters contributed to fermentation-associated aroma characteristics. Metaproteomic analysis identified 4614 E. cristatum proteins, including 1838 differential proteins enriched in functional categories related to catalytic activity, oxidoreductase activity, glycosyl bond hydrolase activity, carbohydrate metabolism, and secondary metabolism. Integrated multi-omics analysis showed that non-volatile metabolite remodeling was associated with multiple microbial functional modules related to carbon metabolism, redox reactions, and secondary metabolism while fatty acid and amino acid metabolism were associated with the formation of characteristic aroma-active compounds. Overall, E. cristatum -mediated fermentation of AVL represents a growth-coupled, enzyme-associated biotransformation process in which coordinated microbial metabolic activities contribute to metabolites remodeling and the development of characteristic taste and aroma properties. These findings provide a mechanistic basis for understanding E. cristatum -mediated transformation of plant substrates and offer insights into the formation of characteristic quality attributes during fermented tea production.
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高影响因子
Antioxidants
·
2026
·Vol. 15
·期 7
·811
·
IF 8.2
Xiaoyu Yang,Xiaoxiao Jiang,Zijun Liu,Jiawei Zhang,Jinyu Yang,Shuangzhi Zhao,Dafeng Jiang,Xiangyan Chen,Qingxin Zhou,Leilei Chen
Solid-state fermentation of burdock roots withEurotium cristatumwas performed to enhance their functional properties. Fermentation induced marked compositional remodeling, resulting in a 1.37-fold increase in protein content compared to unfermented controls. Antioxidant capacities were markedly enhanced. DPPH and ABTS radical-scavenging activities both exceeded 90%, and intracellular ROS levels inCaenorhabditis eleganswere reduced by 62.7%. Phenolic profiling via UPLC-ESI-MS/MS identified and quantified 74 phenolic compounds across samples; notably, 10 flavonoids were exclusively detected in fermented burdock roots, indicative of microbial biotransformation. Correlation analysis integrating phenolic abundance with all three antioxidant endpoints revealed 11 compounds significantly associated with enhanced bioactivity. Among these, sinapic acid, 3-hydroxyflavone, liquiritigenin, and sakuranetin exhibited positive correlations with all three antioxidant measures. Prostaglandin G/H synthase 1 (PTGS1) and PTGS2 were identified as shared antioxidant-relevant targets, with PTGS1 highlighted due to its constitutive role in prostaglandin biosynthesis. Importantly, 3-hydroxyflavone, liquiritigenin, and sakuranetin were newly emerged following fermentation, providing direct evidence thatE. cristatummediates the synthesis or structural modification of key flavonoids, thereby augmenting the antioxidant chemical profile and functional efficacy of burdock roots.
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高影响因子
Foods
·
2025
·Vol. 14
·期 21
·3681
·
IF 5.1
Su Xu,Linyao Song,Yichen Zhao,Degang Zhao
Summer–autumn green tea (SAGT) is a high-yield green tea often compromised by pronounced bitterness, astringency and a weak aroma, which severely limit its consumer acceptability and economic value. To enhance its quality, this study employed solid-state fermentation withEurotium cristatum, the core probiotic fungus in Fu brick tea (FBT), to investigate its effects on the physicochemical, sensory, and volatile profiles of SAGT. The findings showed that after fermentation, the tea leaves developed a golden-yellow color, and the tea infusion turned brown. Moreover, the contents of flavonoids, tea polyphenols, soluble sugars, catechins, and free amino acids showed decreases of 3%, 33%, 38%, 41%, and 48%, respectively, when compared to SAGT. At the same time, the astringency and bitterness levels of the infusions significantly diminished (p< 0.05) post-fermentation, and the 8-day fermented tea sample was the most preferred by the sensory panel. During fermentation, E-nose, GC-MS, and GC-IMS analyses revealed a substantial transformation of the volatile profile, with a total of 104 and 129 volatile organic compounds (VOCs) were identified using GC-MS and GC-IMS techniques, respectively. The ROAV analysis highlighted 22 aroma-active compounds, particularly linalool and methyl salicylate, whose values increased significantly (p< 0.05), reaching values of 19,561.95 and 109.56, respectively, making them key contributors to the prominent floral and minty fragrance in the fermented tea. Additionally, PLS-DA analysis revealed 22 and 33 differential VOCs in the GC-MS and GC-IMS methods, respectively, with the majority stemming from the PAL and MEP metabolic pathways. This study provides theoretical insights aimed at enhancing the flavor quality of SAGT.
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PubMed
高影响因子
Food Chemistry-X
·
2026
·
IF 9.2
Zhixuan Rong,Ziling Su,Qinyuan Yang,Jianan Huang,Zhonghua Liu,Qing Zhou,Yong Lin,Lijun Yu
Meicha ( Ampelopsis grossedentata ) is a specialty Chinese herbal tea rich in flavonoids but lacks pleasant aromas. In this study, a novel process combining high-temperature re-roasting with mixed-culture fermentation using Eurotium cristatum produced Meicha with a distinctive composite aroma of “intense fungal-flowery, mellow-roasted, and harmonious sweet-fruity” notes, achieving optimal quality. HS-SPME/GC–MS and chemometrics identified 90 volatile compounds; high-temperature treatment introduced key aroma components such as ( 2E,4E )-2,4-octadienal and β -ionone, among which 21 compounds had odor activity values (OAV) ≥ 1. Dihydroactinidiolide reached 406.97 ng/g in the RMF sample, while β -ionone exhibited an OAV of 35,455.72 in RL1, confirming both as core aroma contributors. Molecular docking revealed that OR1A1 is the primary receptor for these odorants, with binding energies ranging from −8.0 to −4.8 kcal/mol, stabilized by hydrogen bonds with ASN155/HIS159 and hydrophobic interactions with TYR258/PHE206. This study is the first to demonstrate synergistic aroma improvement, offering a pathway for high-aroma Meicha products.
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DOI
PubMed
高影响因子
Food Bioscience
·
2023
·
IF 5.2
Yuxin Huang,Ruyang Chen,Yulian Chen,Chi-Tang Ho,Aixiang Hou,Xilu Zhang,Mingzhi Zhu,Chunyan Zhang,Yuanliang Wang,Zhonghua Liu,Yu Xiao
Eurotium cristatum is a dominant fungus in the post-fermentation of Fu brick tea, however, its potential role in affecting the volatile profile and non-volatiles metabolites during the liquid-state fermentation of dark tea is not clear. In this study, dark tea was prepared by liquid-state fermentation with E. cristatum . A total of 51 volatile compounds were identified by HS-SPME-GC-MS, which mainly consisted of ketones, aldehydes, esters, and alcohols. There were 12 volatiles (ROAV >1) contributed to the overall aroma, including linalool, citral, methyl salicylate, etc. The overall flavor of tea infusion had been greatly improved after fermentation. The content of ester-type catechins , total phenols , total flavonoids , theaflavins, thearubigins, soluble sugars, and free amino acids decreased, while the content of theabrownins and soluble proteins increased. Meanwhile, the content of nonester type catechins and gallic acid increased and then decreased. The contents of various volatiles and metabolites change under the action of E. cristatum , coordinating to form a fermented dark tea infusion with mint, flower and fruit aroma and mellow and slightly astringent quality. The antioxidant activities showed a positive correlation with substances such as gallic acid and polyphenols. The results showed that the liquid-state fermentation with E. cristatum can effectively influence the flavor characteristics and antioxidant capacity of dark tea infusion.
研究领域:
食品科学
·
微生物学
·
化学
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DOI
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2026
·
IF 8.8
Yangyu Zhou,Jiuhong Du,Huan Guo,Yanping Wu,Kai Zhong,Yue Xiao,Yina Huang,Hong Gao
A novel Huangjinya dark tea was developed via Eurotium cristatum PW-1 fermentation. • Dynamic flavor shifts were identified throughout the dark tea fermentation process. • Significant metabolic transformations occurred at stage D9, shaping dark tea quality. • Pearson correlation and molecular docking analyses unveiled key taste compounds. Motivated by the escalating prevalence of high-end dark tea products, exploration into novel tea cultivars and optimized fermentation methodologies has seen a substantial upsurge. Here, we report the first systematic application of Eurotium cristatum PW-1 fermentation to the albino tea cultivar Camellia sinensis cv. Huangjinya for dark tea production, with a core focus on delineating the quality profile of this novel Huangjinya dark tea product. We systematically delineated temporal dynamic changes in metabolite profiles and flavor characteristics throughout the entire fermentation cycle. Day 9 of fermentation (D9) was recognized as the crucial quality inflection point for the product, characterized by significant metabolite disparities, a marked elevation in theabrownins, and concomitant reductions in total phenols, flavonoids, and amino acids. Volatile compound and taste analyses suggested that E. cristatum PW-1 fermentation may contribute to a distinctive chemical profile with compounds associated with floral, sweet, and minty aromas, alongside umami and mildly astringent taste attributes. Correlation analysis and molecular docking further linked key differential metabolites to these flavor attributes, offering preliminary insights into the molecular features that may shape the unique sensory profile of E. cristatum PW-1-fermented Huangjinya dark tea. Download: Download high-res image (361KB) Download: Download full-size image
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高影响因子
危险品化学品经营许可证（带存储）