评估除泡剂对乌龙茶饮料香味的影响
Shanyoumei Huang1, Weiming Zhang1, Changkun Zheng1
1Anxi College of Tea Science & College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
Food chemistry: X
|February 24, 2026
概括
在10毫克/公斤的除泡剂中,优化保存了乌龙茶的香气和感觉质量,同时减少了泡. 这种剂量被推用于茶叶加工质量控制.
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:
- 泡形成对茶饮料的感觉质量和稳定性产生负面影响.
- 消泡对于加工茶饮料至关重要.
- 消泡剂对茶叶香气的影响仍未得到充分研究.
研究的目的:
- 调查除泡剂对乌龙茶饮料香味特征的影响.
- 确定除泡剂的最佳剂量,以平衡除泡效率和香味保存.
- 了解关键芳香化合物和嗅觉受体之间的相互作用.
主要方法:
- 用不同度 (10-50毫克/公斤) 的除泡处理的茶饮料的感官评价.
- 使用电子鼻子 (E-nose) 和头部空间固相微提取气色谱质谱法 (HS-SPME-GC-MS) 分析挥发性芳香化合物.
- 使用相对芳香反应值 (ROAV) 分析和分子对接模拟来量化芳香影响.
主要成果:
- 除泡剂度为10mg/kg足以除泡,并产生最高的感觉分数.
- 两个E-鼻子传感器有效地检测到除泡剂诱导的气味变化.
- 确定了105种挥发性化合物,12种关键的芳香化合物显示出对嗅觉受体的强烈亲和力.
- 鲜花,水果,甜味和新鲜香味在10毫克/公斤度时最为突出.
结论:
- 在乌龙茶饮料中除泡剂的最佳剂量为10毫克/公斤,平衡除泡效果与香味质量.
- 这项研究提供了关于除泡剂对茶香气的影响的关键见解,有助于加工质量控制.
- 这些发现支持使用特定的除泡度来保持茶叶产品的可取感官属性.
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