黑茶在固态发酵过程中与Eurotium cristatum进行固态发酵时,黑茶的风味特性的动态变化
Linyao Song1, Fengwei Ma1, Haijiang Chen1
1School of Food Science and Engineering, Guizhou Engineering Research Center for Characteristic Flavor Perception and Quality Control of Drug-Food Homologous Resources, Guiyang University, Guiyang 550005, China.
Food chemistry
|November 16, 2024
概括
黑茶的固态发酵使用Eurotium cristatum增强了味道. 这一过程减少了苦味和味,同时增加了柔和的味道,并产生了独特的真菌花香气.
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:
- 黑茶的味道是复杂的,受加工的影响.
- 克里斯塔 (Eurotium cristatum) 是一种用于食品发酵的真菌.
- 了解发酵期间的风味动态对于质量改善至关重要.
研究的目的:
- 调查黑茶在固态发酵过程中由Eurotium cristatum进行的动态风味变化.
- 为了确定关键的挥发性有机化合物 (VOCs) 负责香味特征.
- 为了确定香味发展的最佳发酵阶段.
主要方法:
- 气体染色学-质谱学 (GC-MS) 和气体染色学-离子运动谱学 (GC-IMS) 用于VOC分析.
- 感官评价用于味道概况.
- 寡合蛋白酸胺 (OPLS-DA) 用于区分发酵阶段.
- 相对气味活性值 (ROAV) 用于识别关键气味化合物.
主要成果:
- 发酵显著减少了苦味和味,同时增加了柔和的味道.
- 在GC-MS和GC-IMS检测到的VOC分别为152和129.
- 确定了四种关键的芳香活性化合物,它们有助于产生鲜花,蜂蜜和甜味的气味.
- OPLS-DA揭示了31个关键的VOC,区分发酵阶段,第四天对香味至关重要.
- 发酵的黑茶表现出一种温和的味道和丰富的真菌花香气.
结论:
- 固态发酵用欧 Cristatum 提高了黑茶的风味质量.
- 这种真菌赋予了令人渴望的柔和味道和独特的真菌花香气.
- 特定的VOC负责发酵茶的增强感官特征.
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