The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea

Autumn green tea (AT) has poor taste quality for its strong astringency. This study aims to improve the taste quality as well as the aroma of AT by Eurotium cristatum (MF800948) fermentation and to produce a fermented autumn green tea (FT). Results showed that the aroma quality of AT was improved, and the content of terpene alcohols that impart characteristic flowery aroma to FT significantly increased. The umami intensity of FT was comparable to that of AT while the astringency tasted much weaker mainly due to the oxidation of the catechins. The results also confirmed that theabmwnins exhibited strong umami taste, not astringent taste. Finally, a metabolic map was analyzed to show the effect of E. cristatum (MF800948) on the quality of AT, and to visualize the changes of differential compounds in AT and FT. The work provides insights into the quality improvement of autumn green tea.

Automated summary

This study aimed to improve the taste and aroma of Autumn green tea (AT) by fermentation with Eurotium cristatum (MF800948) to produce Fermented Autumn Green Tea (FT). Results showed that the aroma quality of FT was enhanced, with significantly increased terpene alcohols contributing to a flowery aroma. Umami intensity of FT was comparable to AT, while astringency was reduced due to catechin oxidation. The study also confirmed that theabmwnins exhibit a strong umami taste, rather than astringency.