Wu Jianhang, Zhang Ye, Qiu Ran, Li Li, Zong Xuyan
Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China.
College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, Sichuan, China.
Food Chem X. 2024 Feb 4;21:101193. doi: 10.1016/j.fochx.2024.101193. eCollection 2024 Mar 30.
Green tea has great potential to enhance the quality of beer. In this study, green tea was added at different stages of beer brewing, and evaluated the antioxidant capacity, volatile components, as well as sensory quality. The results showed that the addition of green tea during the start of boiling has great potential for application, and the green tea beer (GTB) had remarkable antioxidant properties (ABTS radical scavenging ability, 8.67 mmol TE/L; DPPH radical scavenging ability, 3.97 mmol TE/L; reducing power, 3.28 mmol TE/L), and an excellent sensory quality (acceptance, 6.09/9). HPLC analysis indicated that the principal phenolics in GTB were catechin and caffeic acid, in addition, the relative amounts of ferulic acid, gallic acid can be used to differentiate between GTB and beer. HS-SPME-GC-MS analyses showed that ethyl caprylate, ethyl nonanoate, ethyl caprate, linalool, and phenethyl alcohol were potentially significant for the aroma profile of GTB.
绿茶在提升啤酒品质方面具有巨大潜力。在本研究中，于啤酒酿造的不同阶段添加绿茶，并对其抗氧化能力、挥发性成分以及感官品质进行了评估。结果表明，在煮沸开始时添加绿茶具有很大的应用潜力，且绿茶啤酒（GTB）具有显著的抗氧化特性（ABTS自由基清除能力，8.67 mmol TE/L；DPPH自由基清除能力，3.97 mmol TE/L；还原力，3.28 mmol TE/L）以及优异的感官品质（接受度，6.09/9）。高效液相色谱分析表明，GTB中的主要酚类物质为儿茶素和咖啡酸，此外，阿魏酸、没食子酸的相对含量可用于区分GTB和普通啤酒。顶空固相微萃取-气相色谱-质谱分析表明，辛酸乙酯、壬酸乙酯、癸酸乙酯、芳樟醇和苯乙醇对GTB的香气特征可能具有重要意义。
