Analysis of characteristic aroma of fungal fermented Fuzhuan brick-tea by gas chromatography/mass spectrophotometry

X.Q. Xu, H.Z. Mo, M.C. Yan, Yang Yang Zhu

    Research output: Contribution to journalArticleAcademicpeer-review

    33 Citations (Scopus)

    Abstract

    Fuzhuan brick-tea is a popular fermented Chinese dark tea because of its typical fungal aroma. Fungal growth during the production process is the key step in achieving the unique colour, aroma and taste of Fuzhuan brick-tea. To further understand the generation of the characteristic aroma, changes in the main volatile compounds of Fuzhuan brick-tea during the fungal growth stage were studied by gas chromatography/mass spectrophotometry. The results showed that the content of volatile compounds, especially aldehyde compounds with stale aroma such as (E)-2-pentenal, (E)-2-hexenal, 1-penten-3-ol, (E, E)-2,4-heptadienal and (E, Z)-2,4-heptadienal, increased significantly in fermented tea samples. The concentration of terpene alcohols with flower aroma also increased notably during the fermentation process. The compounds with stale and flower aromas in combination with some volatile components of the raw material contributed to the characteristic fungal/flower aroma of Fuzhuan brick-tea. Microbial metabolism during the fermentation process probably played the key role in the generation of characteristic aromatic compounds of Fuzhuan brick-tea.
    Original languageEnglish
    Pages (from-to)1502-1504
    JournalJournal of the Science of Food and Agriculture
    Volume87
    Issue number8
    DOIs
    Publication statusPublished - 2007

    Keywords

    • thea-sinensis
    • black tea
    • puer tea

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