Eurotium cristatum was used as the starter culture to ferment Salvia plebeia, the variations of main components in Salvia plebeia tea at different fermentation times were determined. Besides, the flavors of Salvia plebeia tea before and after fermentation were analyzed by electronic nose and electronic tongue. The results showed that tea polyphenols, amino acids and soluble sugar decreased by 31.9%, 36.3%, and 25.2%, respectively. In comparison, theaflavins, thearubigins and theabrownin increased 3.02, 1.73, and 1.29 times, respectively, during fermentation process. Moreover, the flavor of Salvia plebeia tea showed clear differences before and after fermentation, as the bitter and astringent tastes of the tea decreased. For the first time, this study produced functional fermented tea from Salvia plebeia by E. cristatum fermentation, which lays a good foundation for Salvia plebeia tea commercialization.
YANG Lina
,
WU Kaiwei
,
XU Qingying
,
WANG Ruyi
,
QU Ge
,
WU Haotong
,
ZHU Lijie
,
MA Tao
. Effects of Eurotium cristatum fermentation on main quality components and flavor of Salvia plebeia tea[J]. Food and Fermentation Industries, 2019
, 45(13)
: 121
-125
.
DOI: 10.13995/j.cnki.11-1802/ts.019965
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