Cui Leyin, Wang Xin, He Changxu, Liu Zhengquan, Liang Jin
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
Key Laboratory of Jianghuai Agricultural Product Fine Processing and Resource Utilization, Ministry of Agriculture and Rural Affairs, Anhui Engineering Research Center for High-Value Utilization of Characteristic Agricultural Products, College of Tea & Food Science and Technology, Anhui Agricultural University, Hefei 230036, China.
Food Chem X. 2024 Aug 16;23:101746. doi: 10.1016/j.fochx.2024.101746. eCollection 2024 Oct 30.
The effect of puffing treatment on the volatile components of green tea has been studied. A total of 155 volatile compounds were identified by using HS-SPME and SPE extraction methods, combined with gas chromatography-mass spectrometry (GC-MS). The total concentration of volatile compounds in puffed green tea increased by 2.25 times compared to that in before puffing. 12 key volatile compounds in green tea were identified before and after puffing using a combination of multivariate statistical analysis, GC-O, AEDA dilution analysis, and relative odor activity value (rOAV). The puffing process generates the Maillard reaction, where sugars react with amino acids to produce Maillard reaction products (such as pyrazine, pyrrole, furan, and their derivatives), giving them a unique baking aroma. The proportion of these compounds in the total volatile matter increased. The research results provided guidance and a theoretical basis for improving the aroma processing of green tea.
研究了膨化处理对绿茶挥发性成分的影响。采用顶空固相微萃取（HS-SPME）和固相萃取（SPE）提取方法，结合气相色谱-质谱联用仪（GC-MS），共鉴定出155种挥发性化合物。膨化绿茶中挥发性化合物的总浓度比膨化前增加了2.25倍。通过多元统计分析、气相色谱-嗅闻联用（GC-O）、香气提取物稀释分析（AEDA）和相对气味活度值（rOAV）相结合的方法，鉴定了膨化前后绿茶中的12种关键挥发性化合物。膨化过程会产生美拉德反应，糖类与氨基酸反应生成美拉德反应产物（如吡嗪、吡咯、呋喃及其衍生物），赋予其独特的烘焙香气。这些化合物在总挥发物中的比例增加。研究结果为改善绿茶香气加工提供了指导和理论依据。
