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在堆叠过程中,原始Liupao茶的风味质量发生变化

Huazhen Huo¹, Aihua Cai¹, Yunchang Xie¹

¹Guangxi Key Laboratory of Plant Functional Phytochemicals and Sustainable Utilization, Guangxi Institute of Botany, Guangxi Zhuang Autonomous Region and Chinese Academy of Sciences, Guilin, 541006, Guangxi Province, China.

|December 6, 2024

概括

堆叠过程显著影响了原始Liupao茶 (RLT) 的风味,关键的味道和香味化合物随着时间的推移而变化. 了解这些转变可以优化RLT的生产.

科学领域:

食品科学食品科学食品科学
农业化学农业化学
感官科学感官科学

背景情况:

堆积对于原始柳宝茶 (RLT) 的风味发展至关重要.
之前的研究缺乏清晰的RLT风味变化在堆叠和确定了关键的味道和香味的贡献者.

研究的目的:

为了评估在堆叠过程中RLT风味质量的动态变化.
为了确定在堆叠过程中影响RLT风味的关键生物化学和芳香化合物.

主要方法:

在11个堆积时间点对RLT样本的感觉评估.
使用紫外线光谱仪和HPLC进行生物化学分析.
通过头空间固相微提取气体染色体质谱法 (HS-SPME-GC-MS) 进行芳香分析.
多变量分析以将堆积时间与风味变化相关联.

主要成果:

在堆叠过程中,RLT感觉质量呈现上升和随后下降,可分为四个不同的阶段 (0-6,9-15,18-24,27-30小时).
味觉相关化合物的显著变化包括 катехин和神胺水平的降低,以及酸,甲基和茶叶的增加.
19种芳香化合物的变化,包括cedrol和甲基酸盐,大大影响了茶的芳香特征.

结论:

堆积时间通过改变生物化学和挥发性成分,极大地影响RLT的味道.
这项研究阐明了RLT堆叠过程中的风味形成,为流程优化提供了科学基础.

关键词:

芳香化合物芳香化合物生物化学化合物生物化学化合物堆积过程堆积过程原始的柳茶是一道茶.感官质量的感官质量

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