红茶奶茶饮料的感官轮构建及关键风味化合物表征
Sensory wheel construction and key flavor compounds characterization of black tea milk tea beverages.
作者信息
Yang Chen, Wei Kaikai, Xu Minghui, Wang Zhaojun, Cui Chuanjian, Dai Qianying, Chen Guijie, Hou Ruyan
机构信息
State Key Laboratory of Tea Plant Biology and Utilization, School of Tea and Food Science & Technology, Anhui Agricultural University, Anhui Provincial Key Laboratory of Food Safety Monitoring and Quality Control, New-style Industrial Tea Beverage Green Manufacturing Joint Laboratory of Anhui Province, Hefei 230036, China; Joint Research Center for Food Nutrition and Health of IHM, Anhui Agricultural University, Hefei 230036, Anhui, PR China.
CAS Key Laboratory of Urban Pollutant Conversion, Department of Environmental Science and Engineering, University of Science and Technology of China, Hefei 230026, China.
出版信息
Food Chem. 2025 Jul 30;481:143931. doi: 10.1016/j.foodchem.2025.143931. Epub 2025 Mar 19.
This study investigated the sensory characteristics of black tea milk teas (BTMTS) and explored their key aroma qualities. Through sensory evaluation, the mouthfeel, taste, and aroma profiles of BTMTS were identified, and the sensory wheel for BTMTS was constructed. Combining three aroma extraction methods (SPME, SBSE, SAFE), the volatile components of milk tea were comprehensively extracted. A total of 47 volatile compounds were identified using GC-MS and GC-O, with flavor dilution factors ranging from 1 to 512. Additionally, 21 compounds were confirmed as aroma-active (OAV ≥ 1). Through recombination and omission studies, 19 key aroma-active compounds were identified, including geraniol, trans-β-ionone, dimethyl sulfide, linalool, δ-decalactone, etc. Alcohols, ketones, aldehydes, esters, and acids provided violet, honey, rose, almond-like, coconut candy, cheese, and creamy characteristics in BTMTS. This research offers valuable insights into the flavor characterization and evaluation of BTMTS.
本研究调查了红茶奶茶（BTMTS）的感官特性，并探索了其关键香气品质。通过感官评价，确定了BTMTS的口感、味道和香气特征，并构建了BTMTS的感官轮。结合三种香气提取方法（固相微萃取、搅拌棒吸附萃取、同时蒸馏萃取），全面提取了奶茶的挥发性成分。使用气相色谱-质谱联用仪（GC-MS）和气相色谱-嗅闻仪（GC-O）共鉴定出47种挥发性化合物，风味稀释因子范围为1至512。此外，确认了21种化合物具有香气活性（香气活度值OAV≥1）。通过重组和省略研究，确定了19种关键的香气活性化合物，包括香叶醇、反式-β-紫罗兰酮、二甲基硫醚、芳樟醇、δ-癸内酯等。醇类、酮类、醛类、酯类和酸类为BTMTS提供了紫罗兰、蜂蜜、玫瑰、杏仁样、椰子糖、奶酪和奶油的特征。本研究为BTMTS的风味表征和评价提供了有价值的见解。
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