Paper Type |
Contributed Paper |
Title |
Analysis of Volatile Constituents of Fermented Tea with Bacillus subtilis by SPME-GC-MS |
Author |
Patcharee Pripdeevech*, Sakon Moonggoot, Siam Popluechai and Ekachai Chukeatirote |
Email |
patcharee_pri@mfu.ac.th |
Abstract: The volatile components of Green Oolong tea No. 12 fermented with culture supernatants of five Bacillus subtilis strains were investigated. Initially, the culture supernatants of five different strains of B. subtilis were prepared and subsequently used as crude enzymes to ferment tea samples. After 2 h-fermentation, the volatile components were extracted using solid phase microextraction (SPME) technique and determined by gas chromatography-mass spectrometry (GC-MS). At least 54 components were identified in all samples. Linalool, hotrienol and γ-terpinene were found to be the major components in dry Green Oolong tea while B. subtilis-fermented teas provided 2-pentylfuran and limonene in higher amounts. The contents of most major volatiles increased remarkably in the fermented tea samples. Superior quantity of volatile components was related to the use of B. subtilis culture supernatants whereas 2-pentylfuran and limonene were responsible for the special odor of B. subtilis-fermented teas.
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Start & End Page |
395 - 402 |
Received Date |
2012-09-05 |
Revised Date |
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Accepted Date |
2012-12-12 |
Full Text |
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Keyword |
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Volume |
Vol.41 No.2 (APRIL 2014) |
DOI |
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Citation |
Pripdeevech P., Moonggoot S., Popluechai S. and Chukeatirote E., Analysis of Volatile Constituents of Fermented Tea with Bacillus subtilis by SPME-GC-MS , Chiang Mai J. Sci., 2014; 41(2): 395-402. |
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