蛹虫草
芳香
风味
食品科学
化学
代谢组学
类黄酮
紫罗兰酮
发酵
固态发酵
糖苷
冬虫夏草
色谱法
生物化学
抗氧化剂
有机化学
作者
Yuanyuan Zhang,Peng Zhang,Miao-Miao Le,Yuanming Qi,Zi Yang,Fenglin Hu,Tie-Jun Ling,Guan‐Hu Bao
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-05-01
卷期号:407: 135172-135172
被引量:8
标识
DOI:10.1016/j.foodchem.2022.135172
摘要
Cordyceps militaris (C. militaris) has been approved and widely used in healthy food. The present study aimed to improve the flavor of summer Keemun black tea (KBT) using C. militaris solid-state fermentation. Combined with sensory evaluation, the volatile and non-volatile components of solid-state fermentation of KBT (SSF-KBT) and KBT were analyzed. The results showed that after the solid-state fermentation, the contents of total polyphenol, total flavonoid, and total free amino acids were significantly reduced. Further non-targeted metabolomics analysis revealed that the contents of non-galloylated catechins and d-mannitol increased, while the galloylated catechins and flavonoid glycosides decreased as did the bitterness and astringency of KBT. Dihydro-β-ionone and β-ionone (OAV = 59321.97 and 8154.17) were the aroma-active compounds imparting woody and floral odors in SSF-KBT, respectively. Current study provides a new avenue to develop summer-autumn KBT.
科研通智能强力驱动
Strongly Powered by AbleSci AI