芽绿茶在低温烤过程中不同香味类型之间的动态变化和相互作用
Cong-Ming Wang1,2, Xiao-Qin Tan1, Xiao Du1,3
1Sichuan Agricultural University Chengdu China.
Food science & nutrition
|November 18, 2024
概括
烤芽绿茶 (BGT) 将其香气从新鲜转变为像栗子一样的香气. 这项研究确定了关键的挥发性化合物和气味相互作用,负责理想的烤BGT风味特征.
科学领域:
- 食品科学 食品科学 食品科学
- 感官分析 感官分析
- 分析化学 分析化学
背景情况:
- 烤对于岩茶的香气至关重要,但它对芽绿茶 (BGT) 的影响尚未得到充分研究.
- 了解烤对BGT香气的影响对于茶叶加工优化至关重要.
研究的目的:
- 综合分析BGT在低温烤过程中的气味感知和挥发性化合物变化.
- 识别关键的香味化合物,这些化合物有助于在烤BGT.中形成特有的栗子香味.
主要方法:
- 定量描述性分析 (QDA) 气味感知变化.
- 头部空间固相微提取-气相色谱-质谱 (HS-SPME-GC-MS) 用于挥发性化合物识别.
- 单分子嗅觉分析以模拟香味相互作用.
主要成果:
- 在烤后 (105°C,90分钟),BGT的气味感知从新鲜转变为像栗子的气味.
- 在 313 种已识别的挥发性化合物中,有 72 种存在显著差异,包括花性 (linalool,ionone) 和焦糖类 (pyrazines,furfural) 化合物.
- 新鲜和甜的香味在低度时相互增强,而甜的和栗子的香味在所有度中都表现出相互增强.
结论:
- 低温烤通过产生特定的挥发性化合物,显著改变了BGT香味特征.
- 关键的花和焦糖类化合物对于在烤BGT.中发展理想的栗子类香味至关重要.
- 芳香化合物相互作用在整体感官对烤BGT的感知中发挥着重要作用.
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