Effect of Solid-State Fermentation with Eurotium cristatum on the Quality and Chemical Compositions of Docynia indica Tea

Abstract:

To compare the differences of sensory quality and chemicalcompositionsbetween native and solid-state fermented Docynia indica tea by Eurotium cristatum in this paper. After a 7-day fermentation，the soup of fermented tea was bright orange-yellow，and tasted mellow sweet with a unique smell. Furthermore，there were some quality differences between two teas proved by electronic tongue. The content and composition of amino acids amino acids were determined by automatic amino analyzer and chemicalcompositionswere determined by High Performance Liquid Chromatograph（HPLC）. The results indicated that the content of total amino acids decreased，while the content of flavor amino acids and essential amino acids increased. The HPLC fingerprints showed that the chemicalcompositions had changed obviously. Phlorizin，which is the main chemicalcompositions of Docynia indica tea，had reduced from 251.87 mg/g to 198.25 mg/g. As the phlorizin'sdegradation product，phloretin increased significantly from 2.4943 mg/g to 19.619 mg/g at the same time. Accordingly，it proved that the fermentation can improve the sensory quality and change the chemical compositions of Docynia indica tea，which indicate the fermented Docynia indica tea hasa greater value of development and application.