Characterization of Eurotium cristatum fermented albino tea (EFAT): a comparison of a novel tea with high active compounds and commercial tea products

A novel fermented albino tea using Eurotium cristatum (EFAT) was produced. The antioxidant activity and sensory parameters of EFAT have yet to be elucidated. This study aimed to compare the difference between EFAT and commercial dark and green teas on color differences, biological activities and metabolites. The brightness (L∗) and yellowness (b∗) values of EFAT infusion were the highest and the lowest, respectively ( P < o.oo1), and the redness (a∗) value of EFAT infusion was between that of dark and green teas ( P < o.oo1). The capability of EFAT was close to dark and green teas, including radical scavenging activities (DPPH• and ABST•+), ferric reducing antioxidant potential (FRAP), and α-amylase, α-glucosidase, and lipase inhibitory rates. On the highest concentration, FRAP and α-glucosidase of EFAT were 1.35 and 1.25 times the dark and green teas, respectively. A total of 625 differential non-volatiles and 309 differential volatiles were identified. 23 differential volatiles were the primary contributor to the top 10 flavors of EFAT. Correlation analysis showed a strong positive correlation between color differences, biological activities, 18 aroma volatiles and 15 non-volatiles, which contributed to the characteristics of EFAT. This study revealed the differences between EFAT and commercial teas products. EFAT has potential to develop characteristic functional tea. • EFAT has antioxidants and enzyme inhibition activities. • 625 differential non-volatiles and 309 differential volatiles of EFAT were identified. • 23 differential volatiles were the primary contributor to the top 10 flavors of EFAT. • 18 aroma volatiles and 15 non-volatiles contributed to the quality of EFAT.