1. Aroma and catechin profile and in vitro antioxidant activity of green tea infusion as affected by submerged fermentation with Wolfiporia cocos (Fu Ling)
- Author
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Miriam Hofele, Liu Zhibin, Marina Rigling, Li Ni, Yanyan Zhang, Chen Zhang, Julia Prozmann, and Rong Fan
- Subjects
DPPH ,Acyclic Monoterpenes ,01 natural sciences ,Antioxidants ,Catechin ,Gas Chromatography-Mass Spectrometry ,Analytical Chemistry ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Linalool ,ortho-Aminobenzoates ,Food science ,Aroma ,Flavor ,biology ,Tea ,Methyl anthranilate ,010401 analytical chemistry ,food and beverages ,04 agricultural and veterinary sciences ,General Medicine ,Phenylethyl Alcohol ,biology.organism_classification ,040401 food science ,0104 chemical sciences ,chemistry ,Odor ,Taste ,Fermentation ,Odorants ,Food Science ,Wolfiporia - Abstract
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.
- Published
- 2020