Search

• A novel approach to flavor tea while retaining antioxidant activity was addressed. • The fermented tea with W. cocos imparted a jasmine-like & citrus-like flavor. • Methy anthranilate, linalool & 2-phenylethanol were identified as key odorants. • Upscaling to bioreactor (2 L) was succesfully applied. • 80% of antioxidant activity of green tea was preserved after fermentation. 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. [ABSTRACT FROM AUTHOR]