相关实验视频

Updated: Apr 26, 2026

Fruit Volatile Analysis Using an Electronic Nose

Fruit Volatile Analysis Using an Electronic Nose

Published on: March 30, 2012

不同发酵方法对Liupao茶的风味质量的影响使用GC-Q-TOF-MS和电子鼻子分析

Xiaohui Zhou¹, Di Tian², Hongjie Zhou^1,2

¹College of Tea Science, Yunnan Agricultural University, Kunming 650500, China.

Foods (Basel, Switzerland)

|August 29, 2024

概括

不同的发酵方法显著改变了Liupao茶.

科学领域:

食品科学食品科学食品科学
农业科学农业科学
分析化学分析化学

背景情况:

柳宝茶是一种传统的中国发酵茶.
提高Liupao茶的风味和香味质量对于产品开发至关重要.

研究的目的:

研究各种发酵技术对Liupao茶的芳香特征的影响.
确定负责感官特征的关键芳香化合物.

主要方法:

使用气体染色学-四极点飞行时间质谱法 (GC-Q-TOF-MS) 进行全面的香味分析.
利用头部空间固态微提取 (HS-SPME) 进行样本制备.
采用电子鼻子技术和感官评估进行整体评估.

主要成果:

在不同的发酵方法中观察到明显的香味指纹.
硫化物,酒精,和甲基被确定为主要的芳香贡献者.
使用Monascus purpureus (DMl组) 的热发酵产生了最高的总芳香化合物和优异的感官得分.

结论:

发酵方法对Liupao茶的香味成分和质量产生了重大影响.
1,2,3-Trimethoxybenzene和nonanal是关键的特征性芳香化合物. 1,2,3-Trimethoxybenzene和nonanal是关键的特征性芳香化合物. 1,2,3-Trimethoxybenzene和nonanal是关键的特征性芳香化合物. 1,2,3-Trimethoxybenzene和nonanal是关键的特征性芳香化合物.
优化发酵,如DMl组,可以增强Liupao茶的感官吸引力和指导产品创新.

关键词:

在 GC-Q-TOF-MS 中.柳浦茶发酵方式柳浦茶发酵方式紫色 (Monascus purpureus) 的接种方式电子鼻子电子鼻子气味活动值的气味活动值.感官评估感官评估

更多相关视频

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Author Spotlight: Exploring Tea Aroma Using Solvent-Assisted Flavor Evaporation Technique

Published on: May 26, 2023

相关概念视频

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Production of Organic Acids

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...