使用分子感官-奥米克来描述葡萄茶 (Ampelopsis grossedentata) 的气味概况和气味特征

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Xiao Hua Chen^1,2, Yin Ku Liang^1,2, Fei Yan^1,3

¹College of Biological Science and Engineering, Shaanxi University of Technology, Hanzhong, Shaanxi 723001, China.

Food chemistry: X

|October 6, 2025

概括

葡萄酒茶葡萄酒茶

科学领域:

食品科学食品科学食品科学
感官科学感官科学
分析化学分析化学

背景情况:

葡萄茶提取物由于抗氧化性质,对食品行业很感兴趣.
强烈的草药风味限制了消费者对葡萄酒茶的接受.
二米瑞是葡萄茶中的一个关键抗氧化剂.

研究的目的:

为了确定葡萄茶的气味特征和气味特征.
了解葡萄茶香味的分子基础.
为改善葡萄茶的香味质量提供数据.

主要方法:

采用了分子感官-奥米克技术.
分析了挥发性化合物.
鉴定了气味成分对气味属性的贡献.

主要成果:

化物,和酒精占主导地位的挥发性化合物.
斯巴图伦醇和胡卜素衍生的化合物是葡萄酒茶的特征.
确定了12种关键的气味成分,其中spathulenol为草药成分做出了贡献.

结论:

控制草药香味前体和改进加工可以提高葡萄酒茶的质量.
了解香味成分对于食品工业应用至关重要.
这项研究提供了针对性香味改善策略的数据.

关键词:

香味的个人资料香味的个人资料芳香复制和省略实验的芳香复制和省略实验定量描述性分析定量描述性分析葡萄酒茶葡萄酒茶

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