Xiong Yuqin, Liao Haomu, Liao Haiyue, Song Xiaoyue, Ma Chunhua, Huang Yan
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China.
College of Tea and Food Sciences, Wuyi University, Wuyishan 354300, China.
Foods. 2025 Apr 28;14(9):1552. doi: 10.3390/foods14091552.
This study enhanced the odor retention of instant black tea powder by utilizing ultrasonic-assisted extraction and β-cyclodextrin embedding technology. Through single-factor tests considering variables such as the tea-to-water ratio, extraction temperature, ultrasonic extraction duration, and β-cyclodextrin addition, the optimal extraction conditions were determined. The ideal parameters were identified as follows: β-cyclodextrin was added at a rate of 7.5%, the tea-to-water ratio was 1:16, the ultrasonic extraction temperature was 52 °C, and the extraction duration was 30 min, and then the extract was processed by freeze-drying to obtain instant tea powder. Electronic nose trials revealed that the primary volatile odor compounds distinguishing the 14 groups of instant black tea soups were sulfides, terpenes, nitrogen oxides, alkanes, and aromatic compounds. HS-SPME-GC-MS analysis identified 65 effective volatile compounds, among which 11 key odor compounds, including Benzyl alcohol, Phytol, phenylethyl alcohol, 1,6,10-Dodecatrien-3-ol,3,7,11-trimethyl-,(E)-, Benzeneacetaldehyde, Undecanoic acid, ethyl ester, Dodecanoic acid, ethyl ester, Tetradecane, 2,4-Di-tert-butylphenol, 2-Pentadecanone, 6,10,14-trimethyl-, and indole, were the main contributors to the odor profile of instant black tea. The instant black tea powder produced under these conditions exhibited high quality, providing a valuable reference for further research on the production process of instant black tea powder.
本研究利用超声辅助提取和β-环糊精包埋技术提高了速溶红茶粉的香气保留率。通过单因素试验，考察茶水比、提取温度、超声提取时间和β-环糊精添加量等变量，确定了最佳提取条件。确定的理想参数如下：β-环糊精添加量为7.5%，茶水比为1:16，超声提取温度为52℃，提取时间为30min，然后将提取物进行冷冻干燥得到速溶茶粉。电子鼻试验表明，区分14组速溶红茶汤的主要挥发性香气成分是硫化物、萜类、氮氧化物、烷烃和芳香族化合物。HS-SPME-GC-MS分析鉴定出65种有效挥发性化合物，其中包括苯甲醇、叶绿醇、苯乙醇、（E）-3,7,11-三甲基-1,6,10-十二碳三烯-3-醇、苯乙醛、十一烷酸乙酯、十二烷酸乙酯、十四烷、2,4-二叔丁基苯酚、6,10,14-三甲基-2-十五酮和吲哚在内的11种关键香气化合物是速溶红茶香气特征的主要贡献者。在这些条件下制备的速溶红茶粉品质优良，为速溶红茶粉生产工艺的进一步研究提供了有价值的参考。
