基于GC-MS和气味活动值的储存期间原始普埃尔茶的挥发性概况和芳香特性分析
Jie Guo1, Zhihao Yu1, Meiyan Liu1
1Faculty of Food Science and Engineering, Kunming University of Science and Technology, Kunming 650500, China.
Foods (Basel, Switzerland)
|October 14, 2023
概括
原始普埃尔茶 (RAPT) 的香气在储存10年后发生显著变化. 关键的挥发性化合物,如林纳醇和八醇驱动这些芳香转移,提供了对RAPT的洞察力.
科学领域:
- 食品化学 食品化学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 挥发性化合物对于茶的味道至关重要.
- 储存期间原始普埃尔茶 (RAPT) 挥发性成分的变化尚不清楚.
- 了解这些变化是欣赏RAPT不断变化的感官特征的关键.
研究的目的:
- 为了研究储存期间RAPT的挥发性成分.
- 识别关键的香味贡献者及其随时间变化的因素.
- 为了解RAPT的衰老过程建立一个科学基础.
主要方法:
- 头部空间固态微提取与气色谱-质谱学 (HS-SPME-GC-MS) 结合,用于挥发性分析.
- 气味活动值 (OAV) 和气味特征影响 (ACI) 值计算.
- 多变量统计分析,以评估气味变化.
主要成果:
- 在RAPT中确定了130种挥发性化合物,所有样本中共有64种.
- 在储存了3-4年后,RAPT产生了鲜明的花和水果香味.
- 确定了林纳, (E,E) -2,4-heptadienal 和 octanal 作为显著的芳香贡献者.
结论:
- 储存时间显著影响RAPT的挥发性特征和香味.
- 明显的香味转移发生在3-4年左右,第二次转移可能发生在10年左右.
- 这项研究为RAPT在老化过程中的挥发性化学和香味发展提供了宝贵的见解.
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