食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 81 - 89

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038774

研究报告

茶叶不同添加方式对太平猴魁绿茶啤酒风味影响

  • 林睿 ,
  • 吴殿辉 ,
  • 彭政聪 ,
  • 谢广发 ,
  • 陆健
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  • 1(工业生物技术教育部重点实验室,粮食发酵与食品生物制造国家工程研究中心,江苏省生物活性制品加工工程技术研究中心,江南大学 生物工程学院,江苏 无锡,214122)
    2(浙江省污染暴露与健康干预重点实验室,浙江树人学院 生物与环境工程学院,浙江 杭州,310015)
第一作者:硕士研究生(陆健教授为通信作者,E-mail:jlu@jiangnan.edu.cn)

收稿日期: 2024-01-30

  修回日期: 2024-02-26

  网络出版日期: 2025-01-23

基金资助

高等学校学科创新引智计划(111计划)项目(111-206);江苏高校优势学科建设工程资助项目

收起

Effect of different tea addition methods on flavor of Taiping Houkui green tea beer

  • LIN Rui ,
  • WU Dianhui ,
  • PENG Zhengcong ,
  • XIE Guangfa ,
  • LU Jian
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  • 1(Key Laboratory of Industrial Biotechnology, National Engineering Research Center for Cereal Fermentation and Food Biomanufacturing, Jiangsu Provincial Research Center for Bioactive Product Processing Technology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Key Laboratory of Pollution Exposure and Health Intervention of Zhejiang Province, College of Biology and Environmental Engineering, Zhejiang Shuren University, Hangzhou 310015, China)

Received date: 2024-01-30

  Revised date: 2024-02-26

  Online published: 2025-01-23

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摘要

绿茶作为辅料增添啤酒风味已被众多研究者们广泛关注,但绿茶的添加方式对啤酒风味的影响鲜有研究。该文将太平猴魁以3种不同投料方式加入到啤酒的发酵中,来研究清香型绿茶投料方式对啤酒挥发性风味物质的影响。采用GC-MS对不同组啤酒的风味物进行鉴定分析,通过对多种风味物质的香味活性值(odor activity values, OAV)筛选以及偏最小二乘-判别分析(partial least squares-discriminant analysis, PLS-DA),研究不同工艺下绿茶啤酒的香气组分差异和关键香气组分标记物。结果表明,不同工艺下太平猴魁绿茶啤酒的挥发性成分差异显著(P＜0.05)。在太平猴魁绿茶啤酒中,以OAV≥0.1筛选出了20种香气成分,其中β-紫罗兰酮、异戊醛、β-环柠檬醛、蘑菇醇和香茅醇这5种挥发性成分来源于太平猴魁,并且在冷萃的条件下能更多保留这类风味成分,使得啤酒具有更加丰富的风味属性。根据PLS-DA模型进一步筛选得到了9种变量投影重要性值大于1的物质,其中月桂酸乙酯、乙酸苯乙酯、月桂醇、正癸醛和壬醛这类香气化合物对啤酒的清香和花香风味属性具有重要贡献,可作为区分不同工艺下太平猴魁绿茶啤酒的香气组分标记物。

关键词： 绿茶; 啤酒; 太平猴魁; 气相色谱-质谱联用; 挥发性成分; 偏最小二乘-判别分析

本文引用格式

林睿 , 吴殿辉 , 彭政聪 , 谢广发 , 陆健 . 茶叶不同添加方式对太平猴魁绿茶啤酒风味影响[J]. 食品与发酵工业, 2025 , 51(1) : 81 -89 . DOI: 10.13995/j.cnki.11-1802/ts.038774

Abstract

The addition of green tea as an adjunct to enhance beer flavor has attracted considerable attention from researchers, but there is limited research on the influence of different tea addition methods on beer flavor.This study incorporates Taiping Houkui green tea into beer fermentation using three different methods to investigate the impact of the fragrant green tea addition on the volatile flavor compounds of beer.GC-MS was used to identify and analyze the flavor compounds in different beer groups.By screening the odor activity values (OAV) of different flavor compounds and conducting partial least squares-discriminant analysis (PLS-DA), the study examined the variations in aroma components and key aroma markers of green tea beer under different processes.Results showed significant differences (P<0.05) in volatile aroma compounds of Taiping Houkui green tea beer under different processes.Among the 20 aroma compounds screened with OAV≥0.1 in Taiping Houkui green tea beer, five aroma compounds, including β-ionone, isovaleraldehyde, β-cyclocitral, mushroom alcohol, and citronellal, were derived from Taiping Houkui tea and were more retained under cold extraction conditions, resulting in a more diverse flavor profile in the beer.According to the PLS-DA model, 9 variables with variable importance projection values greater than 1 were further selected, among which substances such as ethyl laurate, ethyl benzoate, lauryl alcohol, nonanal, and decanal, which are aroma compounds, make significant contributions to the fresh and floral flavor attributes of beer.These compounds can serve as marker components for distinguishing the aroma profile of Taiping Houkui green tea beer under different brewing processes.

Key words： green tea; beer; Taiping Houkui; GC-MS; volatile flavor; partial least squares-discriminant analysis

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