使用氧气清理器对长茶在高温储存期间的香气质量的影响
Jiawei Wang1, Yingxin Xu1, Chang Xu1
1Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
Food chemistry: X
|January 6, 2025
概括
氧气清理器有效地保存了长茶.
科学领域:
- 食品科学 食品科学 食品科学
- 农业化学 农业化学
- 感官分析 感官分析
背景情况:
- 龙茶的新鲜香气在不理想的储存条件下容易降解.
- 除低温储存之外,有效的保存方法是有限的.
- 较高的储存温度加快了香味的恶化.
研究的目的:
- 为了评估氧气清理器在高储存温度下维持包装龙茶的芳香质量的有效性.
- 了解吸氧剂影响香味保存的机制.
主要方法:
- 包装 龙茶样品 带有和没有氧气清理器.
- 在高温下储存样品.
- 通过感官评估和挥发性化合物分析来评估香味质量.
主要成果:
- 氧气清理器显著减少了超过3.0的陈旧气味得分.
- 吸氧剂抑制了关键的陈旧气味化合物 (和酒精) 的形成.
- 吸氧器有助于维持与新鲜香气相关的挥发性化合物.
结论:
- 氧气清理器是一种可行的解决方案,可以在升高的温度下保存龙茶的香气.
- 这项技术通过控制陈旧气味剂的积累来减轻气味的损失.
- 这些发现为改进长茶的保存策略提供了理论基础.
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