دورية أكاديمية
Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum
| العنوان: | Sensomics-Assisted Characterization of Fungal-Flowery Aroma Components in Fermented Tea Using Eurotium cristatum |
|---|---|
| المؤلفون: | Shanshan Shen, Jixin Zhang, Haoran Sun, Zhongqi Zu, Jialin Fu, Ranqin Fan, Qi Chen, Yu Wang, Pengxiang Yue, Jingming Ning, Liang Zhang, Xueling Gao |
| سنة النشر: | 2023 |
| مصطلحات موضوعية: | Biochemistry, Microbiology, Genetics, Molecular Biology, Neuroscience, Pharmacology, Biotechnology, Ecology, Sociology, Developmental Biology, Plant Biology, Space Science, Environmental Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, tea volatile compound, composite aroma characteristic, newly found odorants, omission tests revealed, assisted flavor evaporation, flowery aroma components, eurotium cristatum <, fermented tea using, fermented tea, α <, quantification revealed, improved flavor, flowery aroma, assisted characterization, addition tests, 43 aroma |
| الوصف: | Fermented tea (FT) using a single Eurotium cristatum strain can produce a pleasant fungal-flowery aroma, which is similar to the composite aroma characteristic of minty, flowery, and woody aromas, but its molecular basis is not yet clear. In this study, solvent-assisted flavor evaporation and gas chromatography–mass spectrometry/olfactometry were applied to isolate and identify volatiles from the FT by E. cristatum. The application of an aroma extract dilution analysis screened out 43 aroma-active compounds. Quantification revealed that there were 11 odorants with high odor threshold concentrations. Recombination and omission tests revealed that nonanal, methyl salicylate, decanoic acid, 4-methoxybenzaldehyde, α -terpineol, phenylacetaldehyde, and coumarin were the major odorants in the FT. Addition tests further verified that methyl salicylate, 4-methoxybenzaldehyde, and coumarin were the key odorants for fungal-flowery aroma, each corresponding to minty, woody, and flowery aromas, respectively. 4-Methoxybenzaldehyde and coumarin were newly found odorants for fungal-flowery aroma in FT, and 4-methoxybenzaldehyde had not been reported as a tea volatile compound before. This finding may guide future industrial production optimization of FT with improved flavor. |
| نوع الوثيقة: | article in journal/newspaper |
| اللغة: | unknown |
| العلاقة: | https://figshare.com/articles/journal_contribution/Sensomics-Assisted_Characterization_of_Fungal-Flowery_Aroma_Components_in_Fermented_Tea_Using_i_Eurotium_cristatum_i_/24559984Test |
| DOI: | 10.1021/acs.jafc.3c05273.s001 |
| الإتاحة: | https://doi.org/10.1021/acs.jafc.3c05273.s001Test https://figshare.com/articles/journal_contribution/Sensomics-Assisted_Characterization_of_Fungal-Flowery_Aroma_Components_in_Fermented_Tea_Using_i_Eurotium_cristatum_i_/24559984Test |
| حقوق: | CC BY-NC 4.0 |
| رقم الانضمام: | edsbas.59CAA123 |
| قاعدة البيانات: | BASE |
| DOI: | 10.1021/acs.jafc.3c05273.s001 |
|---|