摘要
为研究外源酶对陈年武夷岩茶挥发性成分的影响,运用气相色谱-质谱联用技术(gas chromatography-mass spectrometry,GC-MS)、感官评价和香气活性值(odor activity value,OAV)方法对酶处理后的武夷岩茶进行分析。GCMS分析结果表明,纤维素酶、果胶酶、漆酶和β-葡萄糖苷酶质量比为2∶1∶2∶3时有利于香气物质的释放,尤其对醇类、酯类及酮类香气物质释放贡献较大。感官评价和OAV值的结果表明,酶的添加能明显提高武夷岩茶的花香、甜香和木香,复合酶的处理效果最佳,其次是β-葡萄糖苷酶。经复合酶处理后己醛、2-己烯醛和(E,E)-2,4-己二烯醛等物质含量降低,OAV减小。上述研究表明,纤维素酶、果胶酶、漆酶、β-葡萄糖苷酶及其复合酶的添加均可明显改善陈年武夷岩茶香气品质。
The effect of exogenous enzymes on the volatile components of aged Wuyi rock tea was studied by gas chromatography-mass spectrometry(GC-MS),sensory evaluation,and odor activity value(OAV)method. The GC-MS results showed that cellulase,pectinase,laccase,and β-glucosidase at the ratio of 2 ∶ 1 ∶ 2 ∶ 3 were beneficial to the release of aroma substances,especially alcohols,esters,and ketones. The sensory evaluation and OAV results showed that the addition of enzymes significantly improved the floral,sweet,and woody aromas of Wuyi rock tea,and the complex enzymes showed the best performance,followed by β-glucosidase.The addition of the complex enzymes reduced the content of hexanal,2-hexenal,and(E,E)-2,4-hexadienal and decreased the OAV. The above results demonstrated that the addition of cellulase,pectinase,laccase,β-glucosidase and their combinations could significantly improve the aroma quality of aged Wuyi rock tea.
作者
谢李玲
薛婉茹
李丹阳
周惠媛
孟春
洪晶
XIE Li-ling;XUE Wan-ru;LI Dan-yang;ZHOU Hui-yuan;MENG Chun;HONG Jing(College of Biological Science and Engineering,Fuzhou University,Fuzhou 350000,Fujian,China)
出处
《食品研究与开发》
CAS
北大核心
2023年第5期155-164,共10页
Food Research and Development
