Food Res Int. 2026 Sep 01. pii: S0963-9969(26)01199-3. [Epub ahead of print]239
119516
Fermenting tea infusions with lactic acid bacteria (LAB) can effectively increase γ-aminobutyric acid (GABA) content and reshape the chemical composition and flavor profile, providing a new strategy for functional tea beverage development. In this study, instant green tea was used as raw material to screen LAB strains with high GABA production and tea infusion tolerance, and the fermentation process was optimized to prepare GABA-enriched fermented tea (GFT). GC-MS, UPLC-MS/MS, quantitative descriptive analysis (QDA), relative odor activity values (rOAV), and multivariate statistics were integrated to reveal the regulatory mechanisms of LAB fermentation on GFT quality formation. The results showed that Lactobacillus strains 2# and 3# exhibited excellent GABA synthesis ability and maintained robust metabolic activity in the tea infusion system. The optimal conditions for strain 2# were: tea-to-water ratio 1:25, inoculum 3%, fermentation 24 h; and for strain 3# were: tea-to-water ratio 1:25, inoculum 1%, fermentation 36 h. After fermentation, the brightness of the tea infusion was significantly improved, the umami and kokumi were enhanced. The aroma shifted from a single chestnut note to a complex aroma with fermented, woody, and citrus characteristic. A total of 146 volatile compounds were detected by GC-MS, and 38 characteristic volatiles were shared by two GFT groups, among which phenethyl alcohol, damascenone, and jasmone formed the core aroma basis. A total of 1763 non-volatile compounds were identified by UPLC-MS/MS, organic acids, flavonoids, and phenolic acids were the main differential metabolites. The chemical composition of the tea infusion underwent significant changes following lactic acid bacteria fermentation, with the levels of tea polyphenols and epicatechins decreasing significantly, while the levels of free phenolic acids, flavonoid aglycones, organic acids, and umami amino acids increased significantly. This pattern of changes is highly consistent with the known functions of esterases, β-glucosidases, and glutamate decarboxylases produced by lactic acid bacteria, suggesting that these enzymes may have been involved in the aforementioned chemical transformation processes. Flavonoid glycosides were reduced and flavonoid aglycones elevated; esterified phenolic acids were hydrolyzed. Lactic acid and fumaric acid accumulated, while oxalic acid, citric acid, and other TCA cycle intermediates were significantly reduced. KEGG pathway enrichment analysis showed that differentially metabolites were mainly enriched in flavonoid biosynthesis, cysteine/methionine metabolism, and citrate cycle. This study reveals the mechanism of LAB fermentation in regulating the chemical quality of GABA tea from sensory, aroma, and metabolic dimensions, and provides a theoretical foundation for process optimization and product development of functional fermented tea.
Keywords: Aroma compounds; Fermented tea; GC–MS; Lactic acid bacteria; Metabolomics; Quality formation; UPLC-MS/MS; γ-Aminobutyric acid