Food and Fermentation Industries >

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

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

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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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

Cite this article

LIN Rui , WU Dianhui , PENG Zhengcong , XIE Guangfa , LU Jian . Effect of different tea addition methods on flavor of Taiping Houkui green tea beer[J]. Food and Fermentation Industries, 2025 , 51(1) : 81 -89 . DOI: 10.13995/j.cnki.11-1802/ts.038774

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