茉莉花茶窨制过程香气形成机制的研究

目的研究茉莉花茶窨制过程香气形成机制。方法采用固相微萃取-气相色谱-质谱法测定花茶香气成分。结果窨制茶主要香气成分为芳樟醇、乙酸苄酯、α-法呢烯、苯甲醇等。花茶窨制过程中主要香气成分随窨制时间增加的动态变化趋势可用Logistic、Sgompertz或Exponential方程进行描述。窨制结束后,窨坯经烘焙干燥,香气总浓度损失了约60%,酯类和碳氢化合物损失程度约为醇类香气的4~5倍。烘焙过程中香气发生化学变化,部分芳樟醇被氧化形成芳樟醇氧化物,萜烯类化合物发生异构化。茶坯吸附不同香气作用方式不同,吸附芳樟醇及其氧化物主要通过化学吸附,吸附苯甲醇、乙酸苄酯、α-法呢烯等主要通过物理吸附。结论...

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Bibliographic Details
Published in食品安全质量检测学报 Vol. 7; no. 4; pp. 1546 - 1553
Main Author 陈梅春 张海峰 朱育菁 刘晓港 官敏丹 刘波
Format Journal Article
LanguageChinese
Published 福建省农业科学院农业生物资源研究所,福州,350003%福建省农业科学院,福州,350003%福州大学生物科学与工程学院,福州,350001 2016
Subjects
动态变化
固相微萃取
茉莉花茶
香气成分
动态变化
solid phase microextraction
香气成分
固相微萃取
aroma compounds
jasmine tea
茉莉花茶
dynamic changes
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ISSN2095-0381

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Summary:目的研究茉莉花茶窨制过程香气形成机制。方法采用固相微萃取-气相色谱-质谱法测定花茶香气成分。结果窨制茶主要香气成分为芳樟醇、乙酸苄酯、α-法呢烯、苯甲醇等。花茶窨制过程中主要香气成分随窨制时间增加的动态变化趋势可用Logistic、Sgompertz或Exponential方程进行描述。窨制结束后,窨坯经烘焙干燥,香气总浓度损失了约60%,酯类和碳氢化合物损失程度约为醇类香气的4~5倍。烘焙过程中香气发生化学变化,部分芳樟醇被氧化形成芳樟醇氧化物,萜烯类化合物发生异构化。茶坯吸附不同香气作用方式不同,吸附芳樟醇及其氧化物主要通过化学吸附,吸附苯甲醇、乙酸苄酯、α-法呢烯等主要通过物理吸附。结论本研究为优化花茶窨制工艺参数,提高花茶品质提供参考。
Bibliography:Objective To study the formation of aroma compounds in jasmine tea during scenting process. Methods The aroma components were analyzed by the solid phase microextraction-gas chromatography-mass spectrometry. Results The results showed that linalool, benzyl acetate, α-farnesene and benzyl alcohol were the main aroma compounds of the jasmine tea. The dynamic trends of aroma components could be described by Logistic, Gompertz or Exponential equation. At the end of first round of scenting process, the moisture was removed from the resulted tea through the heating step, which caused 60% loss of the aroma components. Approximately 4~5 folds losses of esters or hydrocarbons compare to that of alcohols were observed. Linalool was partly oxidized to linalool oxide, and terpenes occurred isomerization during heating process. The results also indicated that the absorption of linanool and linanool oxide into tea-leaves was mainly achieved through chemical absorption, whereas absorbed benzyl alcohol, benzyl acetate, α-far
ISSN:2095-0381