Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China; School of Food Science and Technology, Jiangnan University, Wuxi 214112, Jiangsu, PR China.
Department of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai, China; Department of Food, Nutrition, and Packaging Sciences, Clemson University, Clemson 29634, USA.
Food Chem. 2017 Apr 15;221:1484-1490. doi: 10.1016/j.foodchem.2016.11.002. Epub 2016 Nov 2.
Twenty-four kinds of representative aroma compounds in Oolong tea were selected to evaluate the interactions by the variation in the threshold values of these compounds before, and after, they were mixed. Result demonstrated that the ratios of the referenced threshold values of heptanal, β-damascenone, and methional to their determined thresholds were larger, namely, 5, 3.85, and 2.5, respectively. On the other hand, the mixed compounds with similar structure and aroma mainly presented a synergistic effect and additive action. Moreover, a masking effect was found among compounds with different structures. (E)-2-hexenal was added to tea infusion at a concentration below its threshold level to investigate whether, or not, the sub-threshold compounds affected the overall odour sensation of Oolong tea by sensory analysis and electronic nose (E-nose). The result indicated that the aroma of the tea infusion with added (E)-2-hexenal had changed before, and after, they were mixed.
选取 24 种有代表性的乌龙茶香气化合物，通过混合前后这些化合物的阈值变化来评估其相互作用。结果表明，庚醛、β-大马酮和甲硫醇的参考阈值与实测阈值的比值较大，分别为 5、3.85 和 2.5。另一方面，具有相似结构和香气的混合化合物主要呈现协同作用和加和作用。此外，不同结构的化合物之间存在掩蔽作用。将(E)-2-己烯醛以低于其阈值的浓度添加到茶浸提液中，通过感官分析和电子鼻(E-nose)来研究亚阈值化合物是否会影响乌龙茶的整体气味感知。结果表明，添加(E)-2-己烯醛后的茶浸提液的香气在混合前后发生了变化。
