A flavor simulating a fermentation tea fungus floral aroma of Eurotium cristatum

Abstract

The application discloses a kind of perfume simulating Eurotium cristatum fermented tea fungus flower aroma, belong to essence and flavour technology field, in the perfume, capric acid is 1.0~1.1%, methyl salicylate is 0.061~0.065%, benzaldehyde is 0.065~0.07%, alpha-terpineol is 0.35~0.45%, coumarin is 0.95~1.05%, p-methoxy benzaldehyde is 0.35~0.45%, nonanal is 0.95~1.05%, the balance is anhydrous ethanol, nonanal in the composition is 0.003~0.005%, methyl salicylate is 0.01~0.05%, capric acid is 0.001~0.003%, p-methoxy benzaldehyde is 0.01~0.05%, alpha-terpineol is 0.003~0.01%, benzaldehyde is 0.002~0.005%, coumarin is 0.004~0.01%, the balance is tea soup.The fermented tea fungus flower aroma simulated by the application is highly similar to the natural fungus flower aroma formed by Eurotium cristatum fermented tea, and has the characteristics of high stability and strong applicability.

Description

Technical Field

[0001] This invention belongs to the field of fragrance and flavor technology, specifically, it relates to a fragrance that simulates the floral aroma of Eurotium cristatum fermentation bacteria. Background Technology

[0002] Dark tea is the third largest tea category in the world in terms of production and sales, after black tea and green tea. Different dark tea producing regions exhibit significant differences in quality characteristics due to variations in raw materials and processing techniques. Therefore, dark tea is further categorized into Sichuan Kangzhuan tea, Yunnan Pu'er tea, Guangxi Liubao tea, Hunan Fuzhuan tea, Hubei Qingzhuan tea, and Anhui Ancha, among others. Fuzhuan tea is a type of traditional Chinese fermented dark tea. Fuzhuan tea has a yellowish-brown or dark brown appearance, with the inside of the brick filled with "fungal flowers" (a type of mold). Its tea liquor is bright reddish-yellow, with a mellow and rich taste, a high and long-lasting aroma, and a unique fungal fragrance.

[0003] "Flouring" is a unique process in the processing of Fu brick tea. During this process, a large number of "golden flower fungi" grow on the surface of the tea. Studies have shown that the quantity of these fungi is closely related to the quality of the Fu brick tea. At the end of the 20th century, scholars conducted extensive research on the golden flower fungi in Fu brick tea and discovered that the "golden flower fungi" is a fungus of the genus *Eurotium cristatum*. In Fu brick tea, the "golden flower fungi" are actually the golden-yellow cleistothecia formed by *Eurotium cristatum*.

[0004] The floral aroma, a unique quality characteristic of Fu brick tea, is widely loved by consumers. Research indicates that this aroma is a complex fragrance composed of woody, floral, and minty notes. Furthermore, linalool, acetophenone, and methyl salicylate are highly correlated with these floral, arugula, and minty aromas during the fermentation process of Fu brick tea, and changes in the levels of these compounds may be related to Aspergillus fungi.

[0005] Although many flavorings are currently used to enhance the aroma of tea infusions, the aroma attributes they enhance are mainly sweet and floral, and research on flavorings with fungal and floral aromas has not yet been reported. With the expansion of the deep processing market for tea, traditional aroma attributes can no longer meet consumer demands. Therefore, developing flavorings with the aroma of *Aspergillus cristatus* fermented tea has a very broad application prospect. Summary of the Invention

[0006] To overcome the technical challenges in developing a fragrance for the aroma of *Aspergillus cristatus* fermented tea, this invention, through in-depth research on the key components of the aroma produced by *Aspergillus cristatus* fermentation, and analysis of the aroma characteristics of each key compound, and through aroma recombination and rigorous experimental research, has formulated a fragrance that can be preserved and possesses the aroma of *Aspergillus cristatus* fermented tea. The fragrance is composed of decanoic acid, methyl salicylate, phenylacetaldehyde, α-terpineol, coumarin, p-methoxybenzaldehyde, nonanal, and anhydrous ethanol. By mass-volume ratio, decanoic acid accounts for 1.0–1.1%, methyl salicylate 0.061–0.065%, phenylacetaldehyde 0.065–0.07%, α-terpineol 0.35–0.45%, coumarin 0.95–1.05%, p-methoxybenzaldehyde 0.35–0.45%, nonanal 0.95–1.05%, and the balance is anhydrous ethanol.

[0007] The spices mentioned above need to be diluted with tea 50 to 200 times before use.

[0008] The tea infusion includes green tea infusion, black tea infusion, and white tea infusion.

[0009] Meanwhile, this invention utilizes tea infusion as a fragrance base to provide a tea infusion composition that simulates the floral aroma of *Aspergillus cristatus* fermented tea. The composition includes unfermented tea infusion, decanoic acid, methyl salicylate, phenylacetaldehyde, α-terpineol, coumarin, p-methoxybenzaldehyde, and nonanal. The nonanal comprises 0.003–0.005%, methyl salicylate 0.01–0.05%, decanoic acid 0.001–0.003%, p-methoxybenzaldehyde 0.01–0.05%, α-terpineol 0.003–0.01%, phenylacetaldehyde 0.002–0.005%, and coumarin 0.004–0.01%, with the remainder being tea infusion.

[0010] The tea infusion includes green tea infusion, black tea infusion, and white tea infusion. Beneficial effects

[0011] The results of this study indicate that the mycelium-florum aroma produced by fermented tea prepared using *Aurogonium cristatum* as the fermentation strain is a complex aroma attribute, mainly composed of floral, minty, and woody notes. For the first time, the research group demonstrated through deletion experiments that methyl salicylate, nonanal, p-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, decanoic acid, and coumarin are the molecular basis of the mycelium-florum aroma. Furthermore, the group proposed for the first time that p-methoxybenzaldehyde significantly affects the woody properties of the mycelium-florum aroma in *Aurogonium cristatum* fermented tea. Based on these findings, the research group adjusted the amounts of various flavor compounds to obtain a flavoring agent with the mycelium-florum aroma of *Aurogonium cristatum* fermented tea.

[0012] This invention prepares two fragrances with the floral aroma of *Aspergillus cristatus* fermented tea. One is a concentrated fragrance using anhydrous ethanol as a solvent. This fragrance is small in volume and has a distinct characteristic flavor. It can accurately reproduce the floral aroma of *Aspergillus cristatus* fermented tea when diluted with black tea, white tea, or green tea, but has no effect when diluted with deionized water. This fragrance has the characteristic of high long-term storage stability. Similarly, this invention provides a method to reconstitute unfermented tea infusion with a natural aroma and flavor of *Aspergillus cristatus* fermented tea by blending, wherein nonanal accounts for 0.003–0.005%, methyl salicylate accounts for 0.01–0.05%, decanoic acid accounts for 0.001–0.003%, p-methoxybenzaldehyde accounts for 0.01–0.05%, α-terpineol accounts for 0.003–0.01%, phenylacetaldehyde accounts for 0.002–0.005%, coumarin accounts for 0.004–0.01%, and the remainder is tea infusion.

[0013] The *Aspergillus cristatus* strain and its fermentation process are closely related to the quality of dark tea products. Due to differences in *Aspergillus cristatus* strains and their production processes, the quality stability of Fu brick tea products is difficult to guarantee, resulting in inconsistent product quality, especially in terms of aroma, where the intensity of the aroma is unstable and there are off-flavors. With the rapid development of tea processing technology, people have increasingly higher requirements for tea quality and are paying more attention to the deep processing of tea. Therefore, this invention prepares a flavoring and tea liquor composition that simulates the floral aroma of *Aspergillus cristatus* fermented tea, in order to improve the stability and uniformity of the floral aroma and enhance the floral aroma characteristics of tea products in practical applications. Attached Figure Description

[0014] Figure 1 Flowchart of the preparation of *Aspergillus cristatus* fermentation samples; Figure 2 Aroma intensity score charts for fermented tea (FT) and unfermented tea (UFT); Figure 3 Aromatic active compounds with FD values ​​> 16 in fermented tea (FT); Figure 4 Aromatic active compounds with FD values ​​> 16 in unfermented tea (UFT); Figure 5 Aromatic active compounds with FD values ​​>16 in *Aspergillus cristatus* (GF); Figure 6 A data graph of 42 differentially volatile compounds was obtained by screening for FD values ​​≥16; Figure 7 : Venn analysis results graph; Figure 8 Graph showing the results of precise quantification of 16 aroma compounds and their OAV values; Figure 9The image shows the scoring results for three aroma characteristics: mint, floral, and woody. Detailed Implementation

[0015] The technical solution of the present invention will be further described in detail below with reference to specific embodiments and accompanying drawings. The following embodiments are merely preferred embodiments of the present invention and are not intended to limit the present invention in other ways. Any person skilled in the art may make equivalent modifications to the disclosed technical content to create equivalent embodiments. Any simple modifications or equivalent changes made to the following embodiments based on the technical essence of the present invention without departing from the scope of the present invention fall within the protection scope of the present invention. Example 1

[0016] This embodiment, based on molecular sensory omics, analyzed the key flavor compounds of the "floral aroma" in *Aspergillus cristatus* fermented loose tea. The specific method is as follows: 1. Preparation of fermented tea leaves, unfermented tea leaves, and tea samples fermented with *Aspergillus cristatus*. One-bud-two-leaf tea (Camelliasinensis var. sinensis cv. Ziyang) harvested in Ankang City, Shaanxi Province, China in June 2022 was processed according to green tea processing techniques, including fixation, rolling, and drying. 37 grams of green tea were placed in an Erlenmeyer flask and sterilized at 121°C for 20 minutes. After cooling to room temperature, 1 mL of *Aspergillus cristatus* spore suspension (1×10⁴ CFU / g) was transferred. The inoculated tea sample was fermented at 28°C and 70% humidity. Simultaneously, uninoculated sterilized green tea raw material served as a control group and was cultured under the same fermentation conditions. The fermentation process lasted 22 days, and the surface of the fermented tea leaves was covered with the resulting "golden flowers." The golden flowers were removed from the tea leaves to obtain the fermented tea sample (FT). Simultaneously, mycelial powder that fell from the fermented tea was collected to obtain a simple "golden flower" sample (GF). Unfermented tea samples (UFT) that underwent sterilization and cultivation were collected as a control group. The flowchart for the preparation of *Aspergillus cristatus* fermentation samples is shown below. Figure 1 .

[0017] 2. Quantitative Descriptive Analysis (QDA) The sensory review panel consisted of 12 trained members (6 men and 6 women, aged 20-30 years). All 12 members underwent more than 3 weeks (30 minutes / day) of sensory training to identify and describe various aroma properties. Previous research has shown that the aroma of floriferous tea is composed of minty, floral, and woody notes. Based on the characteristics of the tea samples, the trained panel members discussed and determined reference samples for each property. Panel members then evaluated the aroma of fermented (FT) and unfermented (UFT) teas using a 9-point scale (0, none; 5, moderate; 9, very strong) after smelling.

[0018] like Figure 2 As shown, the aroma intensity scores of the FT samples were significantly higher than those of the UFT samples. This result indicates that the minty, floral, and woody aroma characteristics were significantly enhanced after fermentation with *Aspergillus cristatus*, which is consistent with our previous research on the fungal and floral aroma of *Aspergillus cristatus* fermented instant black tea.

[0019] 3. SAFE extracts the aroma of the sample. Weigh 3g of sample into a 250mL Erlenmeyer flask and pour in 150mL of boiling water to steep for 5min. Filter the tea residue using a 400-mesh filter cloth, transfer the tea liquor to another 250mL Erlenmeyer flask, and place the tea liquor in an ice-water bath to rapidly cool it to room temperature. Add 5μL of internal standard solution (500mg / L ethyl decanoate solution) to the tea liquor, extract the tea liquor three times with 30mL of dichloromethane, collect the organic layer, and then dehydrate and dry it thoroughly with anhydrous sodium sulfate at room temperature. Next, add the collected organic layer to a SAFE apparatus and distill it under a 40℃ water bath and a negative pressure of 10⁻³Pa. The distilled organic layer is then rapidly collected by immersing it in a round-bottom flask filled with liquid nitrogen. After thawing with running water, concentrate the organic layer to 2mL using a TurboVap system by nitrogen blowing, dry it again with anhydrous sodium sulfate, and then concentrate it to 100μL under a low flow rate of nitrogen for analysis.

[0020] 4. AEDA combined with GC-MS / O analysis This experiment was conducted by three members. For the SAFE sample, dichloromethane was used to progressively dilute the sample at ratios of 1:2 (1:2, 1:4, 1:8, ..., 1:1024). Each member of the panel smelled the sample through the GC-O olfactometer and was asked to indicate the time they smelled the odor, describe the odor, record the time, and report the relative odor intensity. Odor intensity was assessed on a scale of 0-4, where 0-1 indicates very weak, 1-2 indicates moderate, and 3-4 indicates strong. Based on preliminary data and odor intensity, the odor dilution (FD) factor for each odorant was calculated as the maximum dilution ratio at which the panel members reported smelling the odor. The carrier gas was helium (99.999%), and the ion source was EI. The inlet temperature was 250°C, and the solvent delay time was 7 minutes. Temperature program: Initial temperature 40℃, hold for 6 minutes; increase to 100℃ at a rate of 6℃ / minute; increase to 200℃ at a rate of 3℃ / minute; increase to 230℃ at a rate of 20℃ / minute.

[0021] Forty-two differentially volatile compounds were obtained through screening based on FD values ​​≥16. Figure 3-6 Venn analysis revealed 18 compounds, such as... Figure 7As shown. Of the 18 screened compounds, 4 were detectable by smell at the O-terminus but could not be identified. FD values ​​revealed p-methoxybenzaldehyde, dihydroactinol, methyl salicylate, α-terpineol, and pyran-based cis-linalool oxides. Previous reports mentioned methyl salicylate and α-terpineol as the material basis for the characteristic aroma of fungal floral notes; however, this experiment found many previously unreported substances, which may also be important for the formation of fungal floral notes. In addition, 8 compounds from the three samples were screened: coumarin, phenylethanol, nonanoic acid, benzyl alcohol, furan-based cis-linalool oxides, and furan-based trans-linalool oxides. These compounds may be original metabolites of tea leaves whose content increases or decreases after fermentation by *Aspergillus cristatus*. Therefore, these 26 aromatic active compounds are considered to be the material basis of fungal floral notes.

[0022] 5. Quantitative analysis of aromatic active compounds Sixteen aromatic reactive compounds were quantified based on GC-MS / O results. Standards were dissolved in anhydrous ethanol and then diluted to eight different concentrations. The prepared standard solutions were placed in liquid chromatography vials and automatically inserted into the GC-MS inlet using splitless mode. GC-MS conditions were the same as those used at SAFE's GC-MS / O.

[0023] Sixteen compounds were selected for precise quantification and their OAV values ​​were calculated. Figure 8 (As shown). The results showed that a total of 9 odorants had an OAV value ≥1 in the three samples. The compounds with OAV values ​​≥1 in the GF and FT samples were similar, namely nonanal, γ-octyl lactone, linalool, decanoic acid, phenylacetaldehyde, p-methoxybenzaldehyde, α-terpineol, methyl salicylate, and coumarin. In contrast, only 2 compounds in the UFT sample had an OAV value >1: nonanal and coumarin. Methyl salicylate, phenylacetaldehyde, α-terpineol, and linalool were also detected in fermented tea or instant tea powder fermented with a single *Aspergillus cristatus*, indicating that these compounds are associated with the mycelial aroma of fermented tea. However, previous reports did not mention the association of mycelial aroma with nonanal, γ-octyl lactone, p-methoxybenzaldehyde, and coumarin.

[0024] 6. Validation of key aromatic compounds ① Aroma Recombination Nine aroma compounds were selected for aroma reconstruction and dissolved in ethanol. A reconstitution model (Re-FT) of fermented tea was prepared by mixing these nine aroma compounds in water with the original concentrations (ethanol concentration below its threshold of 0.99 g / L) determined in the FT samples. The Re-FT samples were then placed in a covered borosilicate glass container and subjected to a water bath at 40°C. The Re-FT and FT samples were evaluated by a panel of 12 trained members. Three aroma characteristics—mint, floral, and woody—were scored, and the significance of the results was analyzed (according to the QDA scoring criteria).

[0025] The ratings for the three aroma attributes are as follows: Figure 9 As shown in the figure. Compared with the FT model, the recombinant fermented tea model using 9 compounds (Re-FT) successfully characterized the floral aroma (p>0.05). The mint and woody aroma scores of the Re-FT sample were close to those of the FT sample, but the floral aroma score of the Re-FT sample was 1.4 points higher than that of the FT sample. The type and content of compounds in the food system have an impact on the release of active aromatic compounds, which may be related to the synergistic or masking effects between aroma agents. Interestingly, the mint aroma was provided only by methyl salicylate, and the mint aroma score of the recombinant model was close to that of the FT sample. The results indicate that methyl salicylate may be a key compound for the mint aroma in the floral aroma.

[0026] ② Missing experiment The effect of each compound on the overall aroma characteristics was assessed using a deletion experiment. The deletion model was obtained by removing one compound from the recombination model. Subsequently, a panel of 12 trained members evaluated the model using a triangle test, where they were forced to make choices. Each compound was evaluated three times, and the number of correct compounds was counted. Eight panel members correctly identified the compounds with a significance level less than 0.05, nine panel members correctly identified the compounds with a significance level less than 0.01, and ten panel members correctly identified the compounds with a significance level less than 0.001.

[0027] The results of the missing odorant test are shown in Table 1. Seven odorants were identified as being associated with the floral aroma: methyl salicylate, nonanal, p-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, decanoic acid, and coumarin. Methyl salicylate is generally considered a key odorant for the floral aroma in Fu brick tea and tea fermented with E. crispatum.

[0028] Table 1

[0029] In summary, the final results yielded methyl salicylate, nonanal, p-methoxybenzaldehyde, α-terpineol, phenylacetaldehyde, decanoic acid, and coumarin. Methyl salicylate is generally considered a key aroma agent for the floral aroma in Fu brick tea and tea fermented with E. crispatum.

[0030] Example 2 Based on the key flavor compounds obtained in Example 1, the research group, through repeated experiments and adjustments to the dosage of each key flavor compound, obtained a flavoring agent with the floral aroma of *Aspergillus cristatus* fermented tea. The specific preparation method is as follows: Weigh 10 mg of the standard and dissolve it in 10 mL of anhydrous ethanol to obtain the stock solution. If the standard is a liquid, take 10 μL and weigh it, then dilute it to 10 mL with anhydrous ethanol to obtain the stock solution. Prepare the compound solution according to the concentrations in the table below to obtain a fragrance with the aroma of *Aspergillus cristatus* fermented tea. When using, simply dilute the above fragrance solution 50 times with green tea infusion as the solvent. Its flavor is the same as the aroma of *Aspergillus cristatus* fermented tea, but the aroma intensity is slightly stronger.

[0031] Green tea brewing method: 3.0g of green tea, tea-to-water ratio (mass-volume ratio) 1:50, pour in boiling water, time for 5 minutes, and then filter out the tea.

[0032] Table 2

[0033] Example 3 Based on the key flavor compounds obtained in Example 1, the research group, through repeated experiments and adjustments to the dosage of each key flavor compound, obtained a flavoring agent with the floral aroma of *Aspergillus cristatus* fermented tea. The specific preparation method is as follows: Weigh 10 mg of the standard and dissolve it in 10 mL of anhydrous ethanol to obtain the stock solution. If the standard is a liquid, take 10 μL and weigh it, then dilute it to 10 mL with anhydrous ethanol to obtain the stock solution. Prepare the compound solution according to the concentrations in the table below to obtain a fragrance with the aroma of *Aspergillus cristatus* fermented tea. When using, simply dilute the above fragrance solution 100 times with white tea infusion as the solvent; its flavor is identical to the aroma of *Aspergillus cristatus* fermented tea.

[0034] White tea brewing method: 3.0g of white tea, tea-to-water ratio (mass-volume ratio) 1:80, pour in boiling water, time for 10 minutes, and then filter out the tea.

[0035] Table 3

[0036] Example 4 Based on the key flavor compounds obtained in Example 1, the research group, through repeated experiments and adjustments to the dosage of each key flavor compound, obtained a flavoring agent with the floral aroma of *Aspergillus cristatus* fermented tea. The specific preparation method is as follows: Weigh 10 mg of the standard and dissolve it in 10 mL of anhydrous ethanol to obtain the stock solution. If the standard is a liquid, take 10 μL and weigh it, then dilute it to 10 mL with anhydrous ethanol to obtain the stock solution. Prepare the compound solution according to the concentrations in the table below to obtain a fragrance with the aroma of *Aspergillus cristatus* fermented tea. When using, simply dilute the above fragrance solution 200 times with black tea infusion as the solvent. Its flavor is the same as the aroma of *Aspergillus cristatus* fermented tea, but the aroma intensity is slightly weaker.

[0037] Brewing method for black tea: 3.0g of black tea, tea-to-water ratio (mass-volume ratio) 1:20, pour in boiling water, time for 3 minutes, and then filter out the tea.

[0038] Table 4

[0039] The scores for the fragrances in Examples 2, 3, and 4 after being uniformly diluted 50, 100, and 200 times are as follows: Table 5

[0040] Example 5 This embodiment provides a green tea infusion solution with a floral aroma and its preparation method. The formula of the green tea infusion solution according to the mass-volume ratio is as follows.

[0041] (1) Nononal 0.005% (2) Methyl salicylate 0.05% (3) Decanoic acid 0.003% (4) p-Methoxybenzaldehyde 0.05% (5) α-Terpineol 0.01% (6) Benzaldehyde 0.005% (7) Coumarin 0.01% (8) Remaining amount of green tea soup.

[0042] Green tea brewing method: 3.0g of green tea, tea-to-water ratio (mass-volume ratio) 1:40, pour in boiling water, time for 6 minutes, and then filter out the tea.

[0043] Preparation method Based on a total weight of 100kg, the above raw materials are mixed evenly in proportion to obtain the final product.

[0044] Twelve evaluators who had received professional tea sensory evaluation training conducted a sensory evaluation of the mushroom-scented green tea infusion solution of Example 5.

[0045] The results showed that the mushroom-scented green tea soup of Example 5 had mushroom-scented aroma characteristics, good aroma intensity, rich layers, and the mushroom-scented aroma was in harmony with the original aroma of the green tea soup. This mushroom-scented flavoring can be well used to enhance the mushroom-scented properties of green tea soup.

[0046] Example 6 This embodiment provides a white tea infusion solution with a floral aroma and its preparation method. The white tea infusion solution is formulated according to the following mass-volume ratio.

[0047] (1) Nononal 0.004% (2) Methyl salicylate 0.03% (3) Decanoic acid 0.002% (4) p-Methoxybenzaldehyde 0.03% (5) α-Terpineol 0.005% (6) Benzaldehyde 0.003% (7) Coumarin 0.007% (8) Remaining amount of white tea soup.

[0048] White tea brewing method: 3.0g of white tea, tea-to-water ratio (mass-volume ratio) 1:80, pour in boiling water, time for 10 minutes, and then filter out the tea.

[0049] Preparation method Based on a total weight of 100kg, the above raw materials are mixed evenly in proportion to obtain the final product.

[0050] Twelve evaluators who had received professional tea sensory evaluation training conducted a sensory evaluation of the mushroom-scented white tea liquor solution of Example 6.

[0051] The results showed that the white tea soup with fungal aroma in Example 6 had fungal aroma characteristics, good aroma intensity, rich layers, and the fungal aroma was in harmony with the original aroma of the white tea soup. This fungal aroma flavoring can be well used to enhance the fungal aroma properties of white tea soup.

[0052] Example 7 This embodiment provides a black tea infusion solution with a floral aroma and its preparation method. The formula of the black tea infusion solution according to the mass-volume ratio is as follows.

[0053] (1) Nononal 0.003% (2) Methyl salicylate 0.01% (3) Decanoic acid 0.001% (4) p-Methoxybenzaldehyde 0.01% (5) α-Terpineol 0.003% (6) Benzaldehyde 0.002% (7) Coumarin 0.004% (8) Remaining amount of black tea soup.

[0054] Brewing method for black tea: 3.0g of black tea, tea-to-water ratio (mass-volume ratio) 1:80, pour in boiling water, time for 10 minutes, and then filter out the tea.

[0055] Preparation method Based on a total weight of 100kg, the above raw materials are mixed evenly in proportion to obtain the final product.

[0056] Twelve evaluators who had received professional tea sensory evaluation training conducted a sensory evaluation of the infusion solution of the fungus-scented black tea in Example 7.

[0057] The results showed that the black tea soup with fungus and floral aroma in Example 7 had fungus and floral aroma characteristics, good aroma intensity, rich layers, and the fungus and floral aroma was in harmony with the original aroma of the black tea soup. This fungus and floral aroma flavoring can be well used to enhance the fungus and floral aroma properties of black tea soup.

[0058]

[0059] The research group provided the tea infusions prepared in Examples 2-7 and the tea infusions fermented by *Aspergillus cristatus* under the same conditions to 50 tea science students, and asked them to identify which was the blended tea infusion and which was the fermented tea infusion by smell. The accuracy rates of Examples 2-7 are as follows.

[0060]

[0061] The results above show that the accuracy of the blending judgment is basically within a 50% normal distribution, indicating that the flavors of the two teas are difficult to distinguish for the average person.

Claims

1. A fragrance with the floral aroma of *Aspergillus cristatus* fermented tea, characterized in that: The fragrance is composed of decanoic acid, methyl salicylate, phenylacetaldehyde, α-terpineol, coumarin, p-methoxybenzaldehyde, nonanal, and anhydrous ethanol. By mass-volume ratio, decanoic acid accounts for 1.0–1.1%, methyl salicylate for 0.061–0.065%, phenylacetaldehyde for 0.065–0.07%, α-terpineol for 0.35–0.45%, coumarin for 0.95–1.05%, p-methoxybenzaldehyde for 0.35–0.45%, nonanal for 0.95–1.05%, and the balance is anhydrous ethanol. The spices are diluted with tea infusion at a ratio of 50 to 200 when used. The tea infusion includes green tea infusion, black tea infusion, and white tea infusion.

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