Chen De-Quan, Zou Chun, Huang Yi-Bin, Zhu Xuan, Contursi Patrizia, Yin Jun-Feng, Xu Yong-Quan
Tea Research Institute Chinese Academy of Agricultural Sciences, National Engineering Research Center for Tea Processing, Key Laboratory of Tea Biology and Resources Utilization, Hangzhou, China.
Graduate School of Chinese Academy of Agricultural Sciences, Beijing, China.
Front Nutr. 2023 Mar 3;10:1109109. doi: 10.3389/fnut.2023.1109109. eCollection 2023.
Hops provide the characteristic bitter taste and attractive aroma to beer; in this study, hops were replaced by jasmine tea extract (JTE) during late-hopping. The addition of JTE improved the beer foam stability 1.52-fold, and increased the polyphenol and organic acid contents. Linalool was the most important aroma compound in hopped (HOPB) and jasmine tea beer (JTB), but other flavor components were markedly different, including dimeric catechins, flavone/flavonol glycosides, and bitter acids and derivatives. Sensory evaluation indicated that addition of JTE increased the floral and fresh-scent aromas, reduced bitterness and improved the organoleptic quality of the beer. The antioxidant capacity of JTB was much higher than that of HOPB. The inhibition of amylase activity by JTB was 30.5% higher than that of HOPB. Functional properties to beer were added by substituting jasmine tea extract for hops during late hopping.
啤酒花赋予啤酒独特的苦味和诱人的香气；在本研究中，后添加啤酒花时用茉莉花茶提取物（JTE）进行了替代。添加JTE使啤酒泡沫稳定性提高了1.52倍，并增加了多酚和有机酸含量。芳樟醇是添加啤酒花的啤酒（HOPB）和茉莉花茶啤酒（JTB）中最重要的香气成分，但其他风味成分明显不同，包括二聚体儿茶素、黄酮/黄酮醇糖苷以及苦味酸和衍生物。感官评价表明，添加JTE增加了花香和清新香气，降低了苦味并改善了啤酒的感官品质。JTB的抗氧化能力远高于HOPB。JTB对淀粉酶活性的抑制作用比HOPB高30.5%。在后期添加时用茉莉花茶提取物替代啤酒花为啤酒增添了功能特性。
