数字农科院2.0

Effect of β-glucosidase on the aroma of liquid-fermented black tea juice as an ingredient for tea-based beverages

文献类型： 外文期刊

作者： Liang S.; Wang F.; Granato D.; Zhong X.; Xiao A.-F.; Ye Q.; Li L.; Zou C.; Yin J.-F.; Xu Y.-Q.

作者机构：

关键词： Beverages; Fermentation; Gas chromatography; Liquid chromatography; Liquids; Mass spectrometry; Sensory analysis; Black tea; Black tea juice; Camellia sinensis; Gaschromatography-mass spectrometry; Glucosidase; Liquid fermentations; Tea aroma; Tea-leaves; Volatile profile; Β-glucosidase; Odors; alcohol derivative; aldehyde; benzyl alcohol; beta glucosidase; glucoside; phenethyl alcohol; sinecatechins; volatile agent; aeration; agricultural science; aroma; Article; Camellia sinensis; comparative study; enzyme therapy; fermented beverage; flow rate; heat treatment; instrument sterilization; mass fragmentography; nonhuman; plant leaf; room temperature; sensory analysis; sensory evaluation; tea

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2023 年 402 卷

页码：

收录情况： SCIE（2023版） ; ; EI（2023版）

摘要： The effects of β-glucosidase on the volatile profiles and aroma stability of black tea juice were evaluated using gas-chromatography-mass spectrometry coupled with sensory analysis. During liquid fermentation of tea leaves, the addition of β-glucosidase increased the concentration of aldehydes, strengthening the undesirable “green grassy” odour. However, the “green grassy” odour was counteracted by adding green tea extract during fermentation. At the same time, “flowery” flavour notes were enhanced, improving the overall aroma quality and strengthening the characteristic “sweet” aroma of black tea. Increased addition of β-glucosidase released more free aroma alcohols from their glucosides. Two “fruity” and “floral” aroma components, benzyl alcohol and phenylethyl alcohol, were not significantly affected by heat treatment (95 °C water bath) and the overall aroma stability was not significantly affected by β-glucosidase treatment. β-Glucosidase treatment improved the aroma, colour and overall suitability of fermented black tea juice as an ingredient for tea-based beverages. © 2022 Elsevier Ltd

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