An Huimin, Ou Xingchang, Chen Yuan, Huang Yiwen, Ying Jiaqi, Jiang Youcang, Yuan Yong, Tan Yueping, Xie Yongxing, Liu Zhonghua, Huang Jianan, Li Shi
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Key Laboratory of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China; National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China; Hunan Co - Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients, Hunan Agricultural University, Changsha 410128, China.
Food Chem. 2025 Mar 1;467:142372. doi: 10.1016/j.foodchem.2024.142372. Epub 2024 Dec 5.
Decaffeinated teas (DTs) are preferred for their low caffeine content, but their flavor was unsatisfactory. To explore and optimize the flavor of DT decaffeinated by supercritical carbon dioxide (SCD), the volatiles and non-volatiles were analyzed using mass spectrometry. Results showed that SCD results in the loss of the original tea flavor by reducing the volatiles associated with floral aroma and non-volatiles related to sweet and mellow. Scenting significantly optimized the comprehensive flavor of DTs by blending DTs with fresh jasmine. The aroma of DTs was improved by absorbing the high concentration of volatiles released by jasmine, and their jasmine taste resulted from the subsequent release of methyl anthranilate dissolved in tea infusion. Jasmine decaffeinated tea with a powerful and long-lasting jasmine aroma can be obtained with 100 % amount of flowers. The scenting provided in this study can effectively optimize the flavor of DTs, thereby positively impacting the development of DTs.
脱咖啡因茶（DTs）因其低咖啡因含量而受到青睐，但其风味却不尽人意。为了探索和优化超临界二氧化碳（SCD）脱咖啡因的DTs的风味，采用质谱法对挥发性成分和非挥发性成分进行了分析。结果表明，SCD通过减少与花香相关的挥发性成分以及与甜味和醇厚口感相关的非挥发性成分，导致了原茶风味的丧失。通过将DTs与新鲜茉莉花混合，熏制显著优化了DTs的综合风味。DTs的香气通过吸收茉莉花释放的高浓度挥发性成分而得到改善，其茉莉花香味则源于随后溶解在茶汤中的邻氨基苯甲酸甲酯的释放。使用100%的花量可获得具有浓郁持久茉莉花香的茉莉脱咖啡因茶。本研究中提供的熏制方法可以有效地优化DTs的风味，从而对DTs的发展产生积极影响。
