平黑茶加工过程中芳香化合物的动态变化:结合GC-MS与蛋白质组分析
Cun Ao1, Xiaojun Niu1, Daliang Shi1
1Tea Research Institute, Hangzhou Academy of Agricultural Science, Hangzhou 310024, China.
Foods (Basel, Switzerland)
|October 26, 2024
概括
这项研究表明,冷解和烤显著改变了黑茶 (FBT) 的香味. 虽然烤制造了炸的音色,但它减少了花和水果化合物,影响了整体茶的香味质量.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 植物生物化学 植物生物化学
背景情况:
- 平黑茶 (FBT) 加工旨在提高均性,但其对芳香动态的影响尚不清楚.
- 传统的刚果黑茶 (SBT) 作为比较的基准.
研究的目的:
- 分析FBT加工过程中芳香成分的变化.
- 为了比较FBT香味与SBT.
- 调查蛋白质组变化在FBT芳香形成中的作用.
主要方法:
- 头部空间-固相微提取-气相色谱-质谱 (HS-SPME-GC-MS) 用于芳香分析.
- 新鲜,枯和冷解茶叶的蛋白质组分析.
- 多变量分析和气味活性值 (OAV) 分析.
主要成果:
- 确定的FBT关键芳香贡献者包括林纳醇,日拉尼醇和各种化物/酒精.
- 冷解和最终烤是影响FBT香味的关键步骤.
- 烤增加了pyrazines/pyrroles (炸的香味),但减少了花/水果和烯.
- 冷解加速了气味的损失,并降低了关键酶的调节 (脂氧酶,2-C-甲基-D-氨酸二,4-环二酸盐合成酶),阻碍了气味化合物的形成.
结论:
- 冷解和烤显著影响FBT香味配置文件,对特定的挥发性化合物有明显的影响.
- 该研究提供了对冷解对芳香前体和酶活性的负面影响的见解.
- 这些发现支持利用被伤的茶叶,并增强对黑茶香味形成机制的理解.
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