Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 281 - 287

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032247

Analysis and comparison of aroma components of tea extracts based on different treatment methods

  • YUAN Huawei ,
  • ZHANG Minqin ,
  • LIU Yujie ,
  • DAI Qiulian ,
  • ZHANG Liqiang ,
  • YIN Liguo ,
  • WEI Qin ,
  • CHEN Jing ,
  • LI Li ,
  • CHEN Xingming ,
  • SHEN Caihong ,
  • WANG Songtao
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  • 1(Facuity of Quality Management and Inspection Quarantine/Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province/Key Lab of Aromatic Plant Resources Exploitation and Utilization in Sichuan Higher Education, Yibin University, Yibin 644000, China)
    2(Luzhou Pinchuang Technology Co.Ltd.,National Solid State Brewing Engineering Technology Research Center, Luzhou 646000, China)

Received date: 2022-05-07

  Revised date: 2022-06-07

  Online published: 2023-08-07

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Abstract

The composition and characteristics of tea aroma extracted by different methods were explored. Ultrasonic-assisted extraction and β-glucosidase, cellulase, and pectinase enzyme-assisted extraction were used to extract aroma substances from tea, respectively. The aroma characteristics and components of the extracts were compared with gas chromatography-mass spectrometry (GC-MS) and sensory evaluation. Odor activity value (OAV) and principal component analysis were used to investigate the key aroma substances. The GC-MS results showed that there were some differences in the composition and content of aroma components extracted by the four methods. A total of 87 compounds were identified, and 58 aroma substances were shared, among which alcohols were the most abundant and the content was the highest. OAV results showed that β-ionone, geraniol, and linalool were the main aroma substances, so the main aroma was floral fragrance, and trans-2, 4-sebacdienal also endowed the cellulase extract with rich lipid aroma. Principal component analysis showed that the aroma of the four extracts differed greatly due to the different characteristic aroma substances. The sensory evaluation showed that the aroma of β-glucosidase extract was strong and durable, with high coordination and a rich sense of hierarchy. The difference in composition and content of aroma compounds resulted in a great difference in aroma, and the overall aroma of β-glucosidase extract was the best.

Key words： tea extracts; treatment methods; aroma; sensory evaluation; GC-MS; odor activity value; principal component analysis

Cite this article

YUAN Huawei , ZHANG Minqin , LIU Yujie , DAI Qiulian , ZHANG Liqiang , YIN Liguo , WEI Qin , CHEN Jing , LI Li , CHEN Xingming , SHEN Caihong , WANG Songtao . Analysis and comparison of aroma components of tea extracts based on different treatment methods[J]. Food and Fermentation Industries, 2023 , 49(13) : 281 -287 . DOI: 10.13995/j.cnki.11-1802/ts.032247

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