The effect of inoculating fermentation flavor yeast on the flavor of primary dark tea

Inoculation fermentation can effectively enhance the quality of primary dark tea. • Saccharomyces cerevisiae enhanced honey-like and sweet aromas. • Debaryomyces fabryi significantly increased flavor richness and intensity. • Debaryomyces robertsiae imparted a distinctive sweet and mellow sensation. Pile fermentation is a crucial process in shaping the flavor of primary dark tea, while inoculation fermentation offers an effective strategy to improve the unstable quality. Here, three yeast strains ( Saccharomyces cerevisiae , Debaryomyces fabryi , and Debaryomyces robertsiae ) were isolated from primary dark tea, and their effects on tea quality were investigated. The results showed that inoculation with S. cerevisiae increased the levels of compounds such as 1-pentanol, 3-methyl-2,4-nonanedione, and L-allothreonine, imparting a pronounced honey-like sweetness. Inoculation with D. fabryi reduced ester-catechin levels and increased non-esterified catechin levels, thereby enhancing the richness and mellowness. In the case of D. robertsiae , compounds with floral and fruity aromas, such as n-decanal, continued to accumulate. At the same time, caffeine content was markedly lower, resulting in a distinctive, sweet, mellow flavor profile. Overall, these three yeast strains demonstrated significant potential for targeted modulation of the flavor of primary dark tea. Download: Download high-res image (403KB) Download: Download full-size image