在黑茶加工过程中,花的动态风味变化和代谢物概况
Xingmin Zhang1, Hongyu Chen2, Fanan Zhang1
1Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan 250100, China.
Food research international (Ottawa, Ont.)
|March 7, 2026
概括
黑茶加工技术 (BPT) 将花转化为BPT加工的花茶 (BRPT),增强其风味. 这种新的茶叶保留了鲜花的音调,同时发展出甜的和烤的香味,提供了更丰富的感官体验.
科学领域:
- 食品科学 食品科学 食品科学
- 分析化学 分析化学
- 感官科学 感官科学
背景情况:
- 传统的冠茶 (RCT) 缺乏新型加工产品的多样化的感官特征.
- 对于BPT加工的叶茶 (BRPT) 的化学基础和加工,人们的了解有限.
研究的目的:
- 通过感官评估来研究BRPT的风味特征.
- 通过代谢学来阐明BRPT处理过程中的化学变化.
- 确定影响BRPT独特风味的关键化合物和加工步骤.
主要方法:
- 对BRPT风味特征的感官评估.
- 代谢分析以确定挥发性和非挥发性化合物.
- 皮尔森相关性分析将化学化合物与感官属性和处理步骤联系起来.
主要成果:
- 用黑茶加工技术 (BPT) 处理的BRPT,表现出增强的甜味和烤味,保留了花音和消除了草音.
- 代谢学发现了747种挥发性化合物和2349种非挥发性化合物,在干燥过程中,气味活性化合物显著增加.
- 和干燥阶段被确定为BRPT的味道特征的关键阶段,其中16种非挥发性化合物与茶叶输液度有显著的相关性.
结论:
- BPT加工为花赋予了新的和愉快的感官体验,创造了一个独特的BRPT产品.
- 糖结合的挥发性物质的水解和干燥过程中的梅拉德反应是关键的化学转化.
- 滚动和干燥是BRPT生产的关键步骤,显著影响其最终的味道和香味.
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