Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 57 - 64

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033030

Variation of characteristic flavor and volatile substances in Cyclocarya paliurus fermented with Eurotium cristatum

  • CHAO Jin ,
  • LUO Qian ,
  • LI Jialian ,
  • YUAN Yong ,
  • ZHOU Lingxin ,
  • YIN Feiyan ,
  • ZHAO Mengmeng ,
  • WU Haoren ,
  • JIANG Liwen
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  • 1(College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China)
    2(National R&D Center for Tea Processing, Changsha, 410126, China)
    3(Hunan Research Center of Tea Plantation and Processing Technology, Changsha, 410126, China)
    4(Hunan Tea Group Co.Ltd., Changsha 410126, China)

Received date: 2022-07-19

  Revised date: 2022-08-12

  Online published: 2023-06-05

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Abstract

Cyclocarya paliurus is an edible and medicinal plant. To improve the flavor and the utilization rate of C. paliurus resources, the C. paliurus leaves were fermented with Eurotium cristatum and the differences of sensory quality, main active components and volatile substances between non-fermented and fermented C. paliurus were compared by sensory evaluation combined with nontargeted metabolomics based on headspace solid-phase micro extraction/gas chromatography-mass spectrometry. Results showed that fermented C. paliurus tasted mellow sweet with unique smell. The total contents of polyphenols, free amino acids, soluble sugar and triterpenoids decreased by 53.04%, 10.74%, 13.46% ,and 27.91%, respectively, while flavonoids increasing by 25.66%. Nontargeted metabolomics revealed that 67 volatile substances were significantly regulated (FC≥2 or≤0.5,P＜0.05,VIP＞1) after fermentation. Based on odor activity value calculation, C. paliurus tea had myrcene, eugenol, α-ionone and geraniol with spicy and woody properties as characteristic aroma components, while fermented C. paliurus tea had dehydro-ar-ionene with licorice property as characteristic aroma component. This study provides a theoretical basis for the research of flavor characteristics of fermented C. paliurus.

Key words： Eurotium cristatum; Cyclocarya paliurus; solid fermentation; active component; nontargeted metabolomics

Cite this article

CHAO Jin , LUO Qian , LI Jialian , YUAN Yong , ZHOU Lingxin , YIN Feiyan , ZHAO Mengmeng , WU Haoren , JIANG Liwen . Variation of characteristic flavor and volatile substances in Cyclocarya paliurus fermented with Eurotium cristatum[J]. Food and Fermentation Industries, 2023 , 49(9) : 57 -64 . DOI: 10.13995/j.cnki.11-1802/ts.033030

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