结合非向和向代谢学,研究柳茶的关键苦味和性物质
Can Chen1, Li Huang1, Ning Xia1
1College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China.
Food chemistry
|December 5, 2024
概括
柳浦茶 柳浦茶是一道茶.
科学领域:
- 食品化学 食品化学
- 植物生物化学 植物生物化学
- 感官科学 感官科学
背景情况:
- 柳茶是一种经发酵的深茶,具有明显的苦味和味.
- 这些感官特征的精确化学驱动因素仍然不完全阐明.
- 了解这些化合物对于质量控制和产品开发至关重要.
研究的目的:
- 为了识别和量化Liupao茶中的关键苦味和性化合物.
- 研究发酵对与苦味和性相关的化学成分的影响.
- 为了将化学特征与对苦味和性的感官感知相关联.
主要方法:
- 六个Liupao茶样的非向代谢和感官评估.
- 超高性能液体色谱-并联质谱 (UHPLC-MS-PRM) 用于目标定量.
- 对35个成品和半成品Liupao茶样本的分析.
主要成果:
- 检测到477种非挥发性化合物,18种潜在的苦味化合物和22种潜在的性化合物.
- 关键的苦化合物包括甲基酸和咖啡因;关键的性化合物包括甲基酸和酸.
- 发酵显著降低了黄类糖化物和黄,而酸则表现出多种变化,影响感官特征.
结论:
- 在Liupao茶中确定并量化了特定的苦和性化合物.
- 发酵过程显著改变了化学成分,影响了苦味和性.
- 这项研究为通过有针对性的化学操纵优化Liupao茶的质量提供了基础.
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