描述和解码不同发酵水平对Congou黑茶关键芳香物质的影响由Sensomics
Jingtao Zhou1, Chang He1, Muxue Qin1
1National Key Laboratory for Germplasm Innovation and Utilization for Fruit and Vegetable Horticultural Crops, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Journal of agricultural and food chemistry
|September 27, 2023
概括
黑茶是什么意思 黑茶是什么意思 黑茶是什么意思
科学领域:
- 食品化学 食品化学
- 感官科学 感官科学
- 分析化学 分析化学
背景情况:
- 发酵对于开发黑茶特有的香气至关重要.
- 了解香味形成需要识别不同发酵阶段的关键气味活性化合物.
研究的目的:
- 通过使用Sensomics在各种发酵级别中对黑茶中的关键芳香物质进行表征.
- 确定黑茶发酵过程中香味差异的主要贡献者.
主要方法:
- 传感学方法,包括芳香提取物稀释分析 (AEDA) 和稳定同位素稀释试验 (SIDA).
- 通过溶剂辅助的风味蒸发和固相微提取来提取挥发性分量.
- 遗漏和添加实验以精确确定关键的气味成分.
主要成果:
- 确定了23种关键的香味物质,这些物质有助于黑茶的味道.
- 乙, (E,E) -2,4-heptadienal,geraniol,linalol,β-damascenone,2-methylbutyraldehyde,二甲基硫化物和异甲 (OAV > 100) 是完全发酵 (F4H) 茶的特征.
- 在未发酵 (WDY) 和未发酵 (F1H) 茶中,来自 (E,E) -2,4-heptadienal的绿色音符突出,而脂肪化物则主导了过度发酵 (F8H) 茶的香味.
结论:
- 特定的香味化合物在不同的发酵阶段显著影响黑茶的感觉特征.
- 关键气味剂的平衡,如乙, (E,E) -2,4-heptadienal和β-damascenone,决定了感知到的气味质量.
- 发酵程度极大地影响香味成分,导致从绿茶到过度发酵的黑茶不同的感官体验.
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