使用夏季和秋季茶叶优化加工技术和分析奥斯曼图斯黑茶的香味成分
Haomu Liao1,2, Xiaoyue Song2, Yuqin Xiong2
1College of Tea and Food Science, Wuyi University, Wuyishan, Fujian 354300, China.
Food chemistry: X
|February 2, 2026
概括
丢弃的夏季和秋季茶叶被转化为奥斯曼图斯黑茶. 优化处理产生了高的感官得分,电子鼻子和GC-MS分析识别了关键的芳香化合物.
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:
- 春季茶叶主要用于茶叶生产.
- 夏季和秋季茶叶经常因为苦味而丢弃,为增值产品提供了机会.
研究的目的:
- 开发和优化处理技术,将废弃的茶叶转化为奥斯曼斯黑茶.
- 为了评估开发的奥斯曼图斯黑茶的感觉质量和挥发性芳香特征.
主要方法:
- 优化奥斯曼图斯与茶的比例,香味持续时间和循环.
- 使用评分系统进行感官评估.
- 使用电子鼻子 (E-nose) 和气色谱-质谱法 (GC-MS) 分析挥发性化合物.
主要成果:
- 最佳的处理涉及奥斯曼托斯和茶的比例为1.5: 3, 16.6小时的嗅觉和两个循环,达到最大的感官得分为92.2.2.
- 电子鼻子分析显示了传感器之间的显著差异,特定样本显示出高响应.
- GC-MS确定了259种挥发性成分,其中包括14种关键的芳香活性化合物,如β-ionone,γ-dodecalactone和linalol.
结论:
- 丢弃的夏季和秋季茶叶可以成功地加工成高品质的奥斯曼图斯黑茶.
- 优化的加工方法增强了感官属性,并创造了理想的香味特征.
- 挥发性化合物分析提供了关于奥斯曼斯黑茶特有的香味的见解.
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