Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
Effects of baking treatment on the sensory quality and physicochemical properties of green tea with different processing methods
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烘焙处理对不同加工方法绿茶感官品质和理化特性的影响
DOI：
10.1016/j.foodchem.2022.132217
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发表时间：
2022-01-29
期刊：
影响因子：
8.8
通讯作者：
Xu, Yong-Quan
中科院分区：
文献类型：
--
作者：
Wang, Jie-Qiong;Fu, Yan-Qing;Xu, Yong-Quan
以不同方法（蒸制、炒制）和不同采收季节（春、秋）的7批原料茶为材料，研究了烘烤处理对茶叶中挥发性和非挥发性成分组成和含量变化的影响。结果表明，烘焙对感官和风味品质有较大影响，烘焙过程对部分滋味和香气成分进行了化学修饰。蒸制茶的香气浓度（4，168 - 10，706 μ g/L）显著高于煎制茶的香气浓度（959- 2，608 μ g/L），烘焙绿色茶的香气浓度（2，608 - 10，706 μ g/L）显著高于未烘焙茶的香气浓度（959- 4，213 μ g/L）。根据VIP > 1和ACI > 1，确定了（E，E）-3，5-辛二烯-2-酮、己醛、β-紫罗兰酮、5-甲基糠醛、β-环柠檬醛和芳樟醇为主要香气成分。蒸炒绿色茶在焙炒过程中发生的美拉德反应比煎炒过程中发生的化学变化大。这些结果有助于提高烘焙绿色茶的品质。
Seven batches of raw tea leaves, processed by different methods (steaming, pan-frying) and from two different harvesting seasons (spring, autumn), were used to investigate the effect of baking treatment on changes in the composition and content of nonvolatile and volatile compounds. The results showed that baking had a greater impact on sensory and flavor quality, which chemically modified some of taste and aroma components. The aroma concentrations of steamed teas (4,168-10,706 mu g/L) were significantly higher than those of pan-fried teas (959-2,608 mu g/L), and the aroma concentrations of baked green teas (2,608-10,706 mu g/L) were significantly higher than those of unbaked teas (959-4,213 mu g/L). Based on VIP > 1 and ACI > 1, (E, E)-3,5-octadien-2-one, hexanal, beta-ionone, 5-methylfurfural, beta-cyclocitral, and linalool were identified as the main aroma compounds. Chemical changes resulting from Maillard reaction were greater during baking of steamed, than pan-fried green tea. These results help improve the quality of green tea with baking.