Key Odorants and the Role of Microorganisms on Aroma Formation of Post-Fermented Tea, Goishi Tea

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  • KOYAMA Shota
    Department of Agricultural Chemistry, Graduate school of Agriculture, Tokyo University of Agriculture
  • KOIZUMI Kana
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • MYODA Takao
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • UCHINO Masataka
    Department of Molecular Microbiology, Faculty of Life Science, Tokyo University of Agriculture
  • FUJIMORI Takane
    Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture
  • TAKANO Katsumi
    Department of Agricultural Chemistry, Faculty of Applied Bioscience, Tokyo University of Agriculture

Bibliographic Information

Other Title
  • 後発酵茶・碁石茶の特徴香気成分とその生成に関与する微生物の解析

Abstract

<p>　Goishi tea, a post fermented tea, is produced in Otoyo town, Kochi Prefecture, Japan. The aim of the present study was to elucidate the aroma-active components in Goishi tea by aroma extract dilution analysis (AEDA) using gas chromatography-olfactometry (GC-O) and identify the microorganisms involved in the fermentation process to further understand the aroma formation. Based on AEDA in GC-O, profiles of various aromatic compounds in Goishi tea were analyzed. Hexanoic acid had the highest flavor dilution (FD) value, followed by furfural, furaneol, and ethyl furaneol. Three microorganisms, namely, Aspergillus niger, Pichia manshurica, and Lactobacillus plantarum were isolated and identified based on their rDNA sequences. We prepared post fermented tea using these microorganisms, and the aromatic extract from each tea was investigated to assess the relationship between aroma formation and the microorganism. Ethyl furaneol and thiazoline compounds produced by A. niger were detected in post fermented tea. Ester, alcohol, and phenolic compounds including 4-ethylphenol and 4-ethyl-2-methoxyphenol were detected in the tea with P. manshurica. L. plantarum produced organic acids such as hexanoic and butanoic acids and lactone. Thus, all the three strains, A. niger, P. manshurica, and L. plantarum contributed considerably to aroma formation in Goishi tea.</p>

Journal

  • Food Preservation Science

    Food Preservation Science 45 (3), 119-127, 2019

    Japan Association of Food Preservation Scientists

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