Temperature regulates flavor and bioactivity in dark tea fermentation: Insights from an Aspergillus tubingensis single-strain model
Rida Niaz, Shuang Wu, Qian Pu, Hina Niaz, Anlan Qu, Minghui Qi, Tianci Shen, Chengtao Wang, Lixia Chen, Mingjin Li, Youyi Huang
TL;DR
This study shows how temperature controls the flavor and health benefits of dark tea by influencing the metabolism of a key fungus during fermentation.
Contribution
The study reveals temperature as a precise metabolic switch in Aspergillus tubingensis during dark tea fermentation.
Findings
Low temperatures produce a mushroom-like aroma dominated by 1-octen-3-ol.
High temperatures yield a floral-woody profile via accumulation of β-ionone.
Temperature regulates the production of lovastatin and balances flavonoids with carbohydrates for taste.
Abstract
Temperature acts as a master regulator of microbial metabolism in dark tea fermentation, but how to precisely steer this process to craft flavor profiles remains a significant challenge. The metabolic fingerprint of Aspergillus tubingensis during dark tea fermentation under varying temperatures was decoded by utilizing HS-SPME-GC–MS and UHPLC-Q-Exactive HF/MS techniques. The results revealed that temperature acts as a precise metabolic switch. Low temperatures produced a mushroom-like aroma profile dominated by 1-octen-3-ol at dark tea fermentation, while high temperatures yielded a floral-woody profile via massive accumulation of β-ionone. This temperature-dependent control extended to non-volatile compounds, modulating taste by balancing flavonoid degradation with carbohydrate metabolism. Critically, temperature significantly regulated the production of lovastatin by A. tubingensis.…
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Taxonomy
TopicsTea Polyphenols and Effects · Fermentation and Sensory Analysis · Microbial Metabolism and Applications