摘要
以白芽奇兰茶叶制备速溶茶粉为对象,采用感官评价、气相色谱-质谱联用、香气活性值(odor activity value,OAV)等研究速溶茶粉加工过程中的香气变化规律。结果表明,白芽奇兰速溶茶粉加工过程中各阶段样品的整体香气轮廓和香气成分类别具有一定相似性,但在不同加工阶段的香气强度和香气成分含量差异较大;3-乙基-2,5-二甲基吡嗪、脱氢芳樟醇、水杨酸甲酯、藏花醛、香叶醇、吲哚、β-大马士酮、顺式茉莉酮、香叶基丙酮、反式橙花叔醇和茉莉酸甲酯是导致香气变化的关键成分。浸提工艺显著增加了藏花醛、香叶醇、吲哚、β-大马士酮和顺式茉莉酮等成分的OAV,碟式分离、反渗透浓缩和冷冻干燥显著降低了香叶醇、吲哚、β-大马士酮、顺式茉莉酮、茉莉酸甲酯、反式橙花叔醇、3-乙基-2,5-二甲基吡嗪和藏花醛等成分的OAV。超滤除去茶多酚复合物,促进香气成分的释放,导致香叶醇、吲哚、β-大马士酮、顺式茉莉酮和茉莉酸甲酯的OAV增加。本研究阐明白芽奇兰速溶茶粉加工过程中香气成分的变化规律,发现超滤处理促进香气成分的释放,为改良速溶茶粉的加工工艺提高速溶茶粉的香气品质提供理论依据。
In this study,the change of aroma components in instant Baiyaqilan tea powder during processing was investigated by sensory evaluation,gas chromatography-mass spectrometry(GC-MS)and odor activity value(OAV).The results showed that the over aroma profile and the types of aroma components in instant Baiyaqilan tea powder were similar at different stages of processing,while the aroma intensity and volatile components were significantly different.3-Ethyl-2,5-dimethylpyrazine,hotrienol,methyl salicylate,safranal,geraniol,indole,β-damascenone,cis-jasmonone,geranyl acetone,trans-nerolidol and methyl jasmonate were found to make key contributions to aroma changes.The extraction process significantly increased the OAV of safranal,geraniol,indole,β-damascenone and cis-jasmonone.Disc separation,reverse osmosis and freeze drying significantly reduced the OAV of geraniol,indole,β-damascenone,cis-jasmonone,methyl jasmonate,trans-nerolidol,3-ethyl-2,5-dimethylpyrazine and safranal.Moreover,ultrafiltration treatment removed tea polyphenol complexes,promoting the release of aroma volatile compounds combined with polyphenols and thus increasing the OAV of geraniol,indole,β-damascenone,cis-jasmonone and methyl jasmonate.This study clarified the aroma change during the processing of instant Baiyaqilan tea powder and showed that ultrafiltration treatment promoted the release of aromatic volatiles.This study can provide a theoretical basis for improving the processing of instant Baiyaqilan tea powder for improved aroma quality and the processing technology of instant tea.
作者
林诗笛
蒋青香
林琦
许勇泉
李利君
翁淑燚
倪辉
李清彪
LIN Shidi;JIANG Qingxiang;LIN Qi;XU Yongquan;LI Lijun;WENG Shuyi;NI Hui;LI Qingbiao(College of Ocean Food and Biological Engineering,Jimei University,Xiamen 361021,China;Institute of Traditional Chinese Medicine Health Industry,China Academy of Chinese Medical Sciences,Nanchang 330115,China;Tea Research Institute,Chinese Academy of Agricultural Sciences,Hangzhou 310008,China;Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering,Xiamen 361021,China;Research Center of Food Biotechnology of Xiamen City,Xiamen 361021,China;Damin Foodstuff(Zhangzhou)Co.Ltd.,Zhangzhou 363000,China)
出处
《食品科学》
EI
CAS
CSCD
北大核心
2023年第18期239-248,共10页
Food Science
基金
国家自然科学基金面上项目(31871765)
福建省高校产学合作项目(2020N5010)。
关键词
速溶茶粉
加工工艺
香气轮廓
香气成分
气相色谱-质谱法
instant Baiyaqilan tea powder
processing technology
aroma profile
aroma components
gas chromatography mass spectrometry
