烟雾枯过程在吸烟的拉普桑苏茶的苦味改善效果中的作用
Weiying Su1, Li Ni1, Daoliang Wang1
1College of Chemical Engineering, Fuzhou University, Fuzhou, Fujian 350108, China; Institute of Food Science & Technology, Fuzhou University, Fuzhou, Fujian 350108, China.
Food chemistry
|February 1, 2026
概括
拉普桑苏茶中的烟 (SW) 通过减少化合物,显著降低了苦味. 松木烟雾气味剂直接抑制苦味受体,提炼茶的味道.
科学领域:
- 食品科学 食品科学 食品科学
- 感官科学 感官科学
- 化学分析 化学分析
背景情况:
- 拉普桑苏茶 (SLST) 以其烟味和低苦度而闻名.
- 松木烟 (SW) 过程被认为有助于这些特征.
研究的目的:
- 调查SW在减少SLST苦味中的作用.
- 阐明SW期间苦味减弱背后的机制.
主要方法:
- 利用电子舌头分析,感官评估和基于细胞的成像.
- 使用非目标代谢学来识别关键化合物.
- 进行量子化学计算以研究分子相互作用.
主要成果:
- SW显著降低了茶的苦味,多次测试证实了这一点.
- 代谢学表明,SW减少了诸如儿茶素和黄醇之类的苦基.
- 松木烟气味剂 (瓜亚科尔,α-terpineol) 抑制了苦味受体 (TAS2R14) 的激活.
结论:
- SW有效地通过改变的概况来降低SLST的苦味.
- 烟雾气味剂在抑制苦味信号传递方面发挥着直接作用.
- 这项研究为茶叶中烟雾诱导的风味提炼提供了新的见解.
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