The physiochemical characteristics and metabolic components of <i>Paeonia ostii</i> petal tea produced through <i>Eurotium cristatum-</i>mediated liquid fermentation.

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 imp

SUBMITTER: Ren X 

PROVIDER: S-EPMC12807846 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature