Influence of the post-fermentation by four Aspergillus strains on the aroma of pu-erh tea

doi:10.5246/jcps.2016.04.032

Journal of Chinese Pharmaceutical Sciences ›› 2016, Vol. 25 ›› Issue (4): 284-290.DOI: 10.5246/jcps.2016.04.032

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Influence of the post-fermentation by four Aspergillus strains on the aroma of pu-erh tea

Jing Ye¹, Wenguang Wang¹, Jun Li², Xiaoyu Guo¹, Mingbo Zhao¹, Yong Jiang^1*, Pengfei Tu^1*

1. State Key Laboratory of Natural and Biomimetic Drugs, School of Pharmaceutical Sciences, Peking University Health Science Center, Beijing 100191, China
2. Modern Research Center for Traditional Chinese Medicine, Beijing University of Chinese Medicine, Beijing 100029, China

Received:2015-11-10 Revised:2015-12-03 Online:2016-04-21 Published:2015-12-28
Contact: Tel.: 86-10-82802719, 86-10-82802750, E-mail: yongjiang@bjmu.edu.cn, pengfeitu@bjmu.edu.cn
Supported by:
National Science Foundation of China (Grant No. 81172944), and National Key Technology R&D Program “New Drug Innovation” of China (Grant Nos. 2012ZX09301002-002-002 and 2012ZX09304-005).

Abstract

Abstract:

Aroma is one of the most important factors for the flavor, taste, and quality of pu-erh tea, and the post-fermentation process has an important influence on the aroma of pu-erh tea. In the present study, the influence of fungi fermentation on the flavor of pu-erh tea was investigated and compared. Volatile compounds from pu-erh tea fermented by four Aspergillus strains, includingA. niger, A. oryzae, A. awamori, and A. glaucus, were extracted and analyzed using ultrasound-assisted extraction-dispersive liquid-liquid microextraction-gas chromatography-mass spectrometry (UAE-DLLME-GC-MS), and a total of 63 volatile compounds were identified. In comparison with the sun-dried green tea, fermented pu-erh tea contained high levels of methoxyphenolic compounds, such as 1,2,3-trimethoxybenzene, which was the most abundant one. Our results confirmed that the characteristic methoxyphenolic compounds were produced by the activity of Aspergillus during the post-fermentation process, and A. niger andA. awamori were the most important strains forthe formation of aroma quality of pu-erh tea.

Key words: Pu-erh tea, Aspergillus, Solid-state fermentation, Volatile compounds, GC-MS

CLC Number:

R284

Supporting:

Jing Ye, Wenguang Wang, Jun Li, Xiaoyu Guo, Mingbo Zhao, Yong Jiang, Pengfei Tu. Influence of the post-fermentation by four Aspergillus strains on the aroma of pu-erh tea[J]. Journal of Chinese Pharmaceutical Sciences, 2016, 25(4): 284-290.

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Influence of the post-fermentation by four Aspergillus strains on the aroma of pu-erh tea

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