在实际储存期间,未加糖的绿茶饮料的风味演变:来自多omics分析的见解
Yanyan Cao1, Anan Xu1, Meng Tao1
1Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Food chemistry
|March 29, 2025
概括
无糖绿茶饮料的味道在储存5个月后显著改变. 这项研究确定了在天然老化过程中影响茶叶风味和香味的关键化学标志物和过程.
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:
- 了解无糖绿茶饮料 (USGTB) 在自然储存期间的风味演变对于质量控制至关重要.
- 以前的研究通常依赖于加速的保质期测试,这可能不准确地反映现实世界储存条件.
研究的目的:
- 在自然储存7个月期间调查USGTB的感觉和化学变化.
- 确定负责风味和香味恶化的关键化合物和机制.
主要方法:
- 使用了多omics方法,整合了代谢学和感觉学.
- 分析的USGTB样本存储在实际条件下从0到7个月.
主要成果:
- 在USGTB中确定5个月为口味保存的关键点.
- 发现EC-EGCG二聚体作为一种新的衰老标志物,与 Askorbic 酸等新鲜度指标不同.
- 相关的特定化合物 (protocatechuic酸,2-furoic酸,L-酸,酸) 的风味属性 (黄色,甜味,,酸).
- 由于减少 (E) -β-离子子和增加甲基酸盐,观察到气味恶化.
- 包括氧化,糖化和水解在内的解机制导致了不必要的变化.
结论:
- 这项研究为USGTB的自然老化过程提供了关键的见解.
- 在USGTB的保质期内确定了针对性质量控制的特定化学标志物和途径.
- 为策略提供基础,以随着时间的推移保持USGTB质量和感官配置文件.
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