茶叶质量:最近研究中使用的分析方法和感觉分析的概述
Juan Moreira1,2, Jyoti Aryal1, Luca Guidry3
1School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, LA 70803, USA.
Foods (Basel, Switzerland)
|November 27, 2024
概括
本综述探讨了各种茶的化学和感觉特征,将加工方法与风味化合物联系起来. 先进的分析和感官技术对于了解茶叶质量至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 茶是一种全球消费的饮料,具有各种各样的感官属性.
- 了解茶叶感官特性的化学基础对于质量控制和产品开发至关重要.
研究的目的:
- 审查最近 (2021-2024) 关于不同茶类的化学和挥发性成分的文献.
- 突出茶叶加工方法及其产生的化学和感觉特征之间的关系.
- 讨论用于评估茶的化学成分和感官属性的方法.
主要方法:
- 从2021-2024年出版的数据的文献综述.
- 专注于分析方法,包括高性能液体染色学 (HPLC) 和气体染色学-质谱学 (GC-MS).
- 集成传统的感官分析与新兴技术,如近红外光谱 (NIRS) 和电子感官方法.
主要成果:
- 加工方法显著影响茶的化学和挥发性特征,影响感官特征.
- 特定的化合物与感官属性相关,如乌玛米,性,甜度和花/果味的音符.
- 先进的分析技术与感官分析相结合,对于全面的茶叶质量评估至关重要.
结论:
- 茶叶复杂的感觉特征是由发酵,烤和干燥等处理因素所塑造的.
- 分析和人体感官评估的结合是必要的,以全面了解茶的质量.
- 新兴的分析技术为现代茶叶评估提供了有前途的途径.
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