Journal of Life Science (생명과학회지)

Korean Society of Life Science (한국생명과학회)
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Flavor of Fermented Black Tea with Tea Fungus

Tea Fungus 발효홍차의 향기

  • 최경호 (대구효성카톨릭대학교 식품영양학과) ;
  • 최미애 (대구효성카톨릭대학교 식품영양학과) ;
  • 김정옥 (H& K 연구소)
  • Published : 1997.12.01
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Abstract

The fermented black tea with tea fungus (FBTF) was prepared by culturing tea fungus biomass in black tea with 10% sucrose (BT) at 30$\circ$ for 14 days. The flavor quality of FBTF was investigated by sensory and chemical analysis, and the results were compared with BT. The data of sensory analysis indicated that fruity, wine-like, sharp-pungent, and vinegar-like flavor notes were increase, while earthy note was reduced during fermentation. GC-MS analysis of volatile compounds collected from FBTF and BT by Tenax trap showed that linalool, liinalool oxide other flavor compounds known as black tea flavor compounds were disappeared. Some major flavor compounds produced during fermentation were acetic acid, ethanol, limonene, $\alpha$-terpineol, and these volatiles may be attributed to the flavor of characteristic FBTF. Biosynthetic pathway for the formation of limonene and $\alpha$-terpineol are proposed through mevalonic acid pathway using acetic acid as precusor and/or through transformation of linalool and linalool oxide.

Keywords

References

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