在不同的发酵方法中,Monascus purpureus对成熟的Pu-erh茶的影响以及特有的挥发性化合物的识别
Di Tian1, Ganghua Huang2, Ling Ren3
1College of Food Science and Technology, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
Food chemistry
|January 6, 2024
概括
这项研究确定了由Monascus purpureus发酵的成熟Pu-erh茶 (RIPT) 中的关键风味化合物. 发现β-damascenone是最重要的挥发性化合物,有助于茶的特征性香味.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 分析化学 分析化学
背景情况:
- 成熟的普埃尔茶 (RIPT) 味道复杂,受发酵的影响.
- 紫色 (Monascus purpureus) 是一种在某些RIPT发酵过程中使用的微生物.
- 了解负责RIPT风味的挥发性化合物 (VCs) 对质量控制和开发至关重要.
研究的目的:
- 为了确定关键的挥发性化合物 (VCs),这些化合物有助于成熟的Pu-erh茶 (RIPT) 发酵由Monascus purpureus (M.紫色).
- 分析基于发酵方法的VC差异.
- 为了确定个人VC对整体风味特征的贡献.
主要方法:
- 头部空间固态微提取与气体染色学/质谱学 (HS-SPME-GC-MS) 结合用于VC分析.
- 基于发酵方法区分VC的直角部分最小方形差异分析 (OPLS-DA).
- 气味活性值 (OAV) 和气体染色学-光度计 (GC-O) 用于识别关键的风味贡献者.
主要成果:
- 确定了包括1,2-二甲基二,1,2,3-三甲基二, (E) - 林醇氧化物 (pyranoid),甲基酸盐,林醇,β-离子子和β-达马斯在内的关键VC.
- β-damascenone 被确定为对特征性风味贡献最大的VC.
- 根据发酵方法观察到VC形状的差异.
结论:
- 这项研究阐明了特定的挥发性化合物及其对M. purpureus发酵的RIPT独特风味的贡献.
- 提供了关于微生物发酵如何影响Pu-erh茶的风味特征的见解.
- 提供了通过微生物干预来理解和控制RIPT风味的基础.
关键词:
发酵 发酵 是一个过程.在HS-SPME-GCMS中使用.关键的挥发性化合物 挥发性化合物紫色的莫纳斯克 (Monascus purpureus) 是一种紫色的植物.成熟的普埃尔茶 (Pu-erh) 茶更多相关视频
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