芳香
芳樟醇
化学
DPPH
食品科学
儿茶素
抗氧化剂
发酵
风味
香叶醇
气味
绿茶
生物化学
有机化学
多酚
精油
作者
Marina Rigling,Zhibin Liu,Miriam Hofele,Julia Prozmann,Chen Zhang,Li Ni,Rong Fan,Yanyan Zhang
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-11-01
卷期号:361: 130065-130065
被引量:37
标识
DOI:10.1016/j.foodchem.2021.130065
摘要
In response to the increasing interest of western consumers in high antioxidant activity of green tea but their low acceptance of its green odor, we employed a new starter culture, Wolfiporia cocos to tune flavor of green tea infusion. After submerged fermentation for 17 h, W. cocos changed the characteristic green odor to an attractive floral, jasmine-like, and slightly citrus-like flavor while preserving most of in vitro antioxidant activity. By application of mSBSE-GC-MS-O combined with sensorial tests, the formed pleasant aroma was mainly attributed to methyl anthranilate (OAV 802), linalool (OAV 190), 2-phenylethanol (OAV 165), and geraniol (OAV 118). Concurrently, the catechin profile determined by UHPLC-MS showed diverse reduction rates (10–50%) for the individual catechins after fermentation. Nevertheless, up to 80% of in vitro antioxidant activity in DPPH assay was preserved. Overall, our findings provide an innovative approach to naturally flavor green tea while retaining the antioxidant activity.
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