Wang Jiawei, Xu Yingxin, Xu Chang, You Hongying, Xie Tonghua, Guo Haowei, Chen Ping, Chu Qiang, Gong Shuying, Fan Fangyuan
Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
Hangzhou Tea Factory Co., Ltd., Hangzhou 310016, PR China.
Food Chem X. 2024 Dec 5;25:102069. doi: 10.1016/j.fochx.2024.102069. eCollection 2025 Jan.
The fresh aroma of Longjing tea is vulnerable to unfavorable storage conditions. However, limited research has addressed effective solutions apart from low-temperature storage. This study aimed to investigate the impact of oxygen scavenger on aroma quality of packaged Longjing tea samples at elevated storage temperatures. As a result, the utilization of oxygen scavenger could effectively mitigate aroma deterioration of Longjing tea caused by elevated temperature during storage, resulting in a decrease in the stale odor scores by more than 3.0. The utilization of oxygen scavenger achieved aroma-preserving effect by inhibiting the accumulation of key stale odor compounds and maintaining the levels of volatiles related to freshness aroma. The key volatile contributors to stale odor are primarily ketones and alcohols resulting from thermal carotenoids degradation/lipid oxidation, which exhibit woody or fatty odors. These findings provide essential theoretical principles for improving Longjing tea preservation technology.
龙井新茶的香气很容易受到不利储存条件的影响。然而，除了低温储存外，针对有效解决方案的研究有限。本研究旨在探讨吸氧剂对储存温度升高时包装龙井茶叶样香气品质的影响。结果表明，使用吸氧剂可有效减轻储存期间温度升高导致的龙井茶叶香气劣变，使陈腐气味评分降低超过3.0。吸氧剂通过抑制关键陈腐气味化合物的积累并维持与清新香气相关的挥发性物质水平来达到保香效果。导致陈腐气味的关键挥发性成分主要是热致类胡萝卜素降解/脂质氧化产生的酮类和醇类，具有木质或脂肪气味。这些发现为改进龙井茶叶保鲜技术提供了重要的理论依据。
