Volatile flavor compounds and nutrients analysis of fermented burdock tea

Burdock is prepared through fermentation, Parallel Comparison of baking burdock tea and natural fermentation of burdock tea through the main nutrients, antioxidants and flavor, functional quality so as to evaluate the artificial fermentation burdock tea. The results showed that: the content of the pile fermentation inoculated fermentation burdock tea in soluble sugar and total flavonoid content were increased by 10.41% and 13.17%respectively, natural fermentation, and the free amino acid content was 1279.70 mg /100 gDW, flavor amino acid content was high. Artificial inoculation fermentation burdock tea was detected by 97 kinds of flavor substances, which kinds of alcohols, acids and aldehydes and other substances more than baking burdock tea, combined with sensory evaluation fermentation burdock tea tastes sweet, mellow flavor.