Food and Fermentation Industries >

2023 , Vol. 49 >Issue 20: 140 - 150

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036360

Effects of different fixation methods on flavoring substances of Rosa roxburghii Tratt leaves tea

  • TU Qing ,
  • CHEN Qiuhui ,
  • MU Xian ,
  • LU Hongmei ,
  • YANG Shuangquan ,
  • CHEN Li ,
  • HUANG Yongguang
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  • 1(Guizhou Key Lab of Fermentation and Biological Pharmacy, Guizhou University, Guiyang 550025, China)
    2(School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China)
    3(School of Chemistry and Chemical Engineering, Guizhou University, Guiyang 550025, China)

Received date: 2023-06-04

  Revised date: 2023-06-27

  Online published: 2023-11-20

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Abstract

Rosa roxburghii Tratt leaves contain a variety of nutritional functional components, which have good development and utilization value. Rosa roxburghii Tratt leaves tea is a substitute tea prepared by green tea technology from the spring leaves of Rosa roxburghii Tratt leaves. It has good taste and health care effects. The flavor of the tea is one of the main sensory characteristics to reflect the quality of tea, and the production technology will have a certain influence on the formation of tea flavor substances. To explore the influence of different fixation methods on the flavor substances of Rosa roxburghii Tratt leaves tea, headspace solid phase microextraction-gas chromatography-mass spectrometry and electronic tongue were used to study the differences of flavor substances in three different fixation methods, including microwave fixation (WB), steam fixation (ZQ), and thermal fixation (RL). Results showed that WB samples had the strongest bitter, umami, and saltiness, and the weakest sour and astringent taste. ZQ samples had moderate sour, astringent, umami, and saltiness, and the weakest bitter taste. RL samples had the strongest sour and astringent taste, moderate bitter taste, and the weakest umami and saltiness. 213 (WB), 205 (ZQ), and 209 (RL) volatile flavor compounds were identified from Rosa roxburghii Tratt leaves tea prepared by different fixation methods, and aldehydes, alanes, and alcohols were the main flavor compounds. Based on odor activity value analysis, 35 aroma compounds were selected that had a great impact on the aroma of Rosa roxburghii Tratt leaves tea. Through principal component analysis of 35 aroma substances, it was determined that dodecyl alcohol was the key aroma component of WB sample, acetophenone was the key aroma component of ZQ sample, linalool and acetaldehyde were the key aroma component of RL sample. According to the results of various studies, microwave fixation is more suitable for the preparation of Rosa roxburghii Tratt leaves tea. The results provided a theoretical reference for flavor chemistry research and product development of Rosa roxburghii Tratt leaves tea.

Key words： Rosa roxburghii Tratt leaves tea; flavor substance; fixation methods; electronic tongue; headspace solid phase microextraction-gas chromatography-mass spectrometry

Cite this article

TU Qing , CHEN Qiuhui , MU Xian , LU Hongmei , YANG Shuangquan , CHEN Li , HUANG Yongguang . Effects of different fixation methods on flavoring substances of Rosa roxburghii Tratt leaves tea[J]. Food and Fermentation Industries, 2023 , 49(20) : 140 -150 . DOI: 10.13995/j.cnki.11-1802/ts.036360

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