Abstract
Summer green tea (SGT) is not favored by consumers due to its strong bitterness and astringency. This study aims to improve the taste of SGT using tea-derived fungi isolated from Liupao tea by solid-state fermentation. Based on 19 detected main compounds, principal component analysis (PCA) and hierarchical cluster analysis (HCA) showed Aspergillus sydowii, Penicillium manginii, Aspergillus intermedius, Aspergillus amstelodami, and Aspergillus niger groups were clustered together with significant differences from the control. Additionally, metabolomics analysis showed P. manginii, A. intermedius, and A. amstelodami strains could reduce the chemical components associated with bitter and astringent flavors, such as epicatechin gallate, epicatechin, (+)-gallocatechin, quercetin, kaempferol, myricetin, procyanidin B2, L-phenylalanine and its glycoside derivatives (VIP >1, P < 0.05), and increase the contents of theabrownins associated with umami taste (P < 0.05). In summary, the taste of SGT can be improved by the above fungi fermentation.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
