Work

The physiochemical characteristics and metabolic components of Paeonia ostii petal tea produced through Eurotium cristatum-mediated liquid fermentation

Year: 2025

Type: article

Abstract: Fermentation can change tea flavour. This study aimed to improve the quality of tree peony flower tea through fermentation and investigate the underlying metabolomic changes. Eurotium cristatum were identified from three commercial Fu brick teas and ten strains were subsequently used for fermentation to produce instant peony dark tea (IPDT). It found that fermentation significantly improved the quality of IPDT by reducing astringency, improving the taste, and enhancing the antioxidant and antibacterial activity. Moreover, total sugar content and free amino acids content were reduced in IPDT, while total polyphenols and total flavonoids content were increased. A total of 84 metabolites were identified, which were mainly enriched in carbon metabolism and amino acid metabolism. The improvement of tea flavour after fermentation was clearly explained through “metabolic pathways - metabolic substance concentration - sensory evaluation” model. This study provides technical guidance for IPDT production and enhances comprehensive utilization of peony petals. • Instant peony dark tea was produced through Eurotium cristatum -mediated fermentation. • Fermentation significantly improved the quality of instant peony dark tea by reducing astringency, improving the taste, and enhancing the antioxidant and antibacterial activity. • Non-targeted metabolomics analysis of instant peony tea identified 504 metabolites. PCA and OPLS-DA analysis of these metabolites revealed significant changes in the metabolome of instant peony tea before and after fermentation. And a total of 84 metabolites exhibited significant differences in IPT and IPDT. • A relationship model of “metabolic pathways - metabolic substance concentration - sensory evaluation” was established, which clearly explained the physiological mechanism of the changes in the physical and chemical properties, taste, and functional properties of instant peony tea after fermentation.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.103436