Wine yeast Saccharomyces cerevisiae 71B was used in fermentation of green tea to modulate the volatiles and nonvolatiles. After fermentation, higher alcohols, esters, and acids, such as isoamyl alcohol, isobutanol, ethyl octanoate, ethyl decanoate, octanoic, and decanoic acids were generated. Some key aroma compounds of tea including linalool, hotrienol, dihydroactinidiolide, and 2-phenylethanol increased significantly. Among these compounds, linalool and 2-phenylethanol increased by 1.3- and 10-fold, respectively, which impart floral and fruity notes to fermented green tea. Alkaloids including caffeine, theobromine, and theophylline were reduced significantly after fermentation, while the most important free amino acid in tea, theanine, was not metabolized by S. cerevisiae. Tea catechins decreased whereas gallic and caffeic acids increased significantly, resulting in the unchanged antioxidant capacity of the fermented green tea. Hence, this work highlighted the potential of using S. cerevisiae to modulate green tea aroma and nonvolatiles. PRACTICAL APPLICATION: A novel fermented tea is produced by yeast fermentation. Saccharomyces cerevisiae led to significant changes in tea volatiles and nonvolatiles. Antioxidant capacity remained stable after fermentation.

中文翻译：

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酿酒酵母对绿茶（Camellia sinensis）的生物转化

葡萄酒酵母 Saccharomyces cerevisiae 71B 用于绿茶发酵以调节挥发物和非挥发物。发酵后，生成高级醇、酯和酸，如异戊醇、异丁醇、辛酸乙酯、癸酸乙酯、辛酸和癸酸。芳樟醇、辣三烯酚、二氢actinidiolide和2-苯基乙醇等茶叶的一些关键香气化合物显着增加。在这些化合物中，芳樟醇和 2-苯基乙醇分别增加了 1.3 倍和 10 倍，它们赋予发酵绿茶花香和果香。发酵后咖啡因、可可碱和茶碱等生物碱显着减少，而茶中最重要的游离氨基酸茶氨酸不被酿酒酵母代谢。茶儿茶素减少，而没食子酸和咖啡酸显着增加，导致发酵绿茶的抗氧化能力不变。因此，这项工作强调了使用酿酒酵母调节绿茶香气和非挥发物的潜力。实际应用：利用酵母发酵生产一种新型发酵茶。Saccharomyces cerevisiae 导致茶叶挥发物和非挥发物发生显着变化。发酵后抗氧化能力保持稳定。