Process Optimization and Odor Analysis of Instant Black Tea Powder

Area of Science:

• Food Science and Technology
• Chemical Engineering
• Analytical Chemistry

Background:

• Instant black tea powder often suffers from poor odor retention.
• Developing effective methods to preserve volatile aroma compounds is crucial for product quality.

Purpose of the Study:

• To enhance the odor retention of instant black tea powder.
• To optimize extraction and embedding techniques for improved aroma profiles.

Main Methods:

• Utilized ultrasonic-assisted extraction and beta-cyclodextrin embedding technology.
• Employed single-factor tests to determine optimal parameters: 7.5% beta-cyclodextrin, 1:16 tea-to-water ratio, 52°C, and 30 min ultrasonic extraction.
• Processed the extract via freeze-drying.
• Analyzed volatile compounds using electronic nose and HS-SPME-GC-MS.

Main Results:

• Identified key odor contributors including sulfides, terpenes, and aromatic compounds.
• HS-SPME-GC-MS analysis identified 65 volatile compounds, with 11 key contributors like Benzyl alcohol and Phytol.
• The optimized process yielded high-quality instant black tea powder with enhanced odor retention.

Conclusions:

• Ultrasonic-assisted extraction combined with beta-cyclodextrin embedding and freeze-drying is effective for producing high-quality instant black tea powder.
• The study provides a valuable reference for optimizing instant black tea production processes.
• Understanding key volatile compounds aids in targeted aroma enhancement.