通过集成的摇和堆积过程改善夏季绿茶的质量
Zheng Tu1, Sixu Li1,2, Anan Xu1
1Institute of Sericulture and Tea, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
Foods (Basel, Switzerland)
|April 16, 2025
概括
一个新的和堆积过程显著改善夏季绿茶的味道,通过减少苦味和性. 这种方法增强了甜味和kokumi口味,同时通过代谢物调整提高了颜色质量.
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:
- 夏季绿茶的特点通常是不良的苦味和性.
- 改善夏季绿茶的风味特征对于消费者接受和市场价值至关重要.
研究的目的:
- 调查综合摇和堆积工艺的有效性,以增强夏季绿茶的风味和颜色.
- 为了确定负责风味和颜色变化的关键非挥发性代谢物 (NVM).
主要方法:
- 对于夏季绿茶,应用了一种集成的和堆积过程.
- 进行了感官评估,以评估味道的改善.
- 使用分析技术识别和量化非挥发性代谢物 (NVM).
主要成果:
- 治疗显著改善了甜味和kokumi风味,同时减少了乌玛米,收缩和苦味.
- 茶叶的黄色和颜色和度得到了增强.
- 氨基酸 (L-proline,L-glutamine,L-threonine),可溶性糖和的含量增加有助于甜味和kokumi.
- 降低雌激素-甲基因,黄类糖化物和公素的水平,减少了苦味和性.
- 降低了 Askorbic 酸和 Saponarin 的水平,增强了黄色和颜色和度.
结论:
- 综合摇和堆过程是改善夏季绿茶感官质量的有效方法.
- 非挥发性代谢物 (NVM) 的特定变化与观察到的风味和颜色的改善直接相关.
- 这项研究为生产高质量的夏季绿茶提供了一个新的框架和实际指导方针.
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