Food and Fermentation Industries >

2025 , Vol. 51 >Issue 2: 168 - 175

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038722

Quality analysis of Semnostachya menglaensis Tsui Fu-brick tea with different ratios

  • LYU Jinxiao ,
  • QIN Yanting ,
  • MA Xiaoyu ,
  • ZHANG Fan ,
  • LYU Xin
Expand
  • 1(College of Food Science & Engineering, Northwest A&F University, Yangling 712100, China)
    2(Shaanxi Engineering Research Centre of Dairy Products Quality, Safety and Health, Yangling 712100, China)

Received date: 2024-01-26

  Revised date: 2024-02-27

  Online published: 2025-02-14

Fold

Abstract

The purpose of this study was to study a new compound Fu-brick tea(FT), which was produced by the co-fermentation of dark tea and Semnostachya menglaensis Tsui leaf, to get a new product Semnostachya menglaensis Tsui Fu-brick tea (SFT).The aroma and taste of tea samples were analyzed by electronic nose, gas chromatography-mass spectrometry (GC-MS), and electronic tongue, therefore, the optimum addition amount of Semnostachya menglaensis Tsui leaves was determined.Results showed that the content of free amino acids was increased, the sweet taste was enhanced, the bitter and astringent taste was improved, the types of volatile compounds were enriched, and the flavor and taste of tea soup were optimized.The 10% addition ratio significantly improved the overall sensory score, thus determining 10% SFT as the optimal ratio.

Key words： Fu-brick tea; Semnostachya menglaensis Tsui; electronic nose; GC-MS; electronic tongue; sensory evaluation

Cite this article

LYU Jinxiao , QIN Yanting , MA Xiaoyu , ZHANG Fan , LYU Xin . Quality analysis of Semnostachya menglaensis Tsui Fu-brick tea with different ratios[J]. Food and Fermentation Industries, 2025 , 51(2) : 168 -175 . DOI: 10.13995/j.cnki.11-1802/ts.038722

References

[1] ZHENG X X, HONG X, JIN Y L, et al.Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different aroma types of Fu brick tea[J].Food Chemistry-X, 2022, 13:100248.
[2] ZHU Y, LYU H P, SHAO C Y, et al.Identification of key odorants responsible for chestnut-like aroma quality of green teas[J].Food Research International, 2018, 108:74-82.
[3] ZHANG C Y, GUO J F, ZHANG Z X, et al.Biochemical components and fungal community dynamics during the flowering process of Moringa-Fu brick tea, a novel microbially fermented blended tea[J].LWT-Food Science and Technology, 2021, 140:110822.
[4] 冉莉莎, 刘宝贵, 陈崇俊, 等.“金花”菌分离鉴定及其对茯茶化学成分的影响[J].辐射研究与辐射工艺学报, 2021, 39(5):96-103.
RAN L S, LIU B G, CHEN C J, et al.Isolation and identification of“golden flower”fungus and determination of its effects on chemical the composition of Fu tea[J].Journal of Radiation Research and Radiation Processing, 2021, 39(5):96-103.
[5] 高琛, 罗智, 刘荣杰, 等.“金花”菌对四种茶叶下脚料中茶多糖含量及抗氧化活性的影响[J].茶叶通讯, 2022, 49(3):363-368.
GAO C, LUO Z, LIU R J, et al.Effect of “Jinhua” bacteria on content and antioxidant activity of polysaccharides from four kinds of tea heels[J].Journal of Tea Communication, 2022, 49(3):363-368.
[6] CHEN G J, WANG M J, XIE M H, et al.Evaluation of chemical property, cytotoxicity and antioxidant activity in vitro and in vivo of polysaccharides from Fuzhuan brick teas[J].International Journal of Biological Macromolecules, 2018, 116:120-127.
[7] 刘红, 曾凡逵, 谭乐和, 等.糯米香茶的营养成分研究初报[J].热带作物学报, 2011, 32(4):749-751.
LIU H, ZENG F K, TAN L H, et al.Preliminary study on the nutritional composition of Semmostachya menglaensis[J].Chinese Journal of Tropical Crops, 2011, 32(4):749-751.
[8] 乐薇, 吴士筠.AlCl3比色法测定箬叶总黄酮含量[J].黑龙江农业科学, 2015(2):98-101.
LE W, WU S J.Determination of total flavonoids from indocalamus leaves by AlCl3 colorimetric method[J].Heilongjiang Agricultural Sciences, 2015(2):98-101.
[9] 张倩茹, 凌蕾, 何芋岐, 等.苯酚硫酸法测定苗药艾纳香中多糖含量[J].中国民族民间医药, 2019, 28(14):30-32.
ZHANG Q R, LING L, HE Y Q, et al.Determination of polysaccharide content of Blumea balsamifera by phenol sulfuric method[J].Chinese Journal of Ethnomedicine and Ethnopharmacy, 2019, 28(14):30-32.
[10] XIAO Y, LI M Y, LIU Y, et al.The effect of Eurotium cristatum (MF800948) fermentation on the quality of autumn green tea[J].Food Chemistry, 2021, 358:129848.
[11] 徐飞, 谭乐和, 陈鹏, 等.OPA-FMOC柱前衍生反相高效液相测定糯米香茶叶片中的氨基酸[J].热带作物学报, 2012, 33(8):1482-1486.
XU F, TAN L H, CHEN P, et al.Determination of amino acids in Strobilanthes tonkinensis landau leaves by OPA-FMOC pre-column derivatization and RP-HPLC[J].Chinese Journal of Tropical Crops, 2012, 33(8):1482-1486.
[12] HE C, LI Z, LIU H, et al.Characterization of the key aroma compounds in Semnostachya menglaensis Tsui by gas chromatography-olfactometry, odor activity values, aroma recombination, and omission analysis[J].Food Research International, 2020, 131:108948.
[13] 张彦军, 徐飞, 谭乐和, 等.HS-SPME-GC/MS分析海南产糯米香叶的挥发性成分[J].热带作物学报, 2015, 36(3):603-610.
ZHANG Y J, XU F, TAN L H, et al.GC/MS analysis of volatiles in Strobilanthes tonkinensis leaf extracted by headspace solid-phase microextraction[J].Chinese Journal of Tropical Crops, 2015, 36(3):603-610.
[14] 张群, 夏延斌, 单杨.米饭风味的影响因素及其改良技术研究动态[J].粮油加工与食品机械, 2005(7):76-79.
ZHANG Q, XIA Y B, SHAN Y.The researching development of improving technology and effects of cooked rice flavor[J].Grain and oil processing, 2005(7):76-79.
[15] 严峻, 李仁伟, 瞿进, 等.大米香精产品组分的初步研究[J].食品与发酵科技, 2011, 47(5):72-74.
YAN J, LI R W, QU J, et al.Analaysis on the components of rice flavor product[J].Sichuan Food and Fermentation, 2011, 47(5):72-74.
[16] HE C, GUO X, YANG Y, et al.Characterization of the aromatic profile in “zijuan” and “pu-erh” green teas by headspace solid-phase microextraction coupled with GC-O and GC-MS[J].Analytical Methods, 2016, 8(23):4727-4235.
[17] 张鹏, 陈曦冉, 贾晓昱, 等.CO2伤害对软枣猕猴桃风味品质的影响[J].食品工业科技, 2023, 44(4):378-386.
ZHANG P, CHEN X R, JIA X Y, et al.Effects of CO2 injury on the flavor quality of Actinidia arguta[J].Science and Technology of Food Industry, 2023, 44(4):378-386.
[18] XIAO Z, MA S, NIU Y, et al.Characterization of odour-active compounds of sweet orange essential oils of different regions by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes[J].Flavour and Fragrance Journal, 2016, 31(1):41-50.
[19] 吴俊, 王治会, 李晶, 等.不同贮藏时间武夷岩茶风味品质化学差异[J].食品科学, 2024, 45(4):214-224.
WU J, WANG Z H, LI J, et al.Dynamic change of flavor quality of Wuyi rock tea at different storage time[J].Food Science, 2024, 45(4):214-224.
[20] 黄艳, 孙威江.闽南乌龙茶烘焙的研究进展[J].食品安全质量检测学报, 2015, 6(5):1525-1529.
HUANG Y, SUN W J.The research advance of baking process in Minnan Oolong tea[J].Journal of Food Safety and Quality, 2015, 6(5):1525-1529.
[21] 陈宜. 顶空固相微萃取-气相色谱-质谱联用技术分析食用植物油的挥发性成分[J].福建轻纺, 2019(4):24-32.
CHEN Y.Analysis of volatile components in edible vegetable oil using HS-SPME-GC/MS technology[J].The Light & Textile Industries of Fujian, 2019(4):24-32.
[22] XU X, ZHOU S D, MCCLEMENTS D J, et al.Multistarter fermentation of glutinous rice with Fu brick tea:Effects on microbial, chemical, and volatile compositions[J].Food Chemistry, 2020, 309:125790.
[23] 张妍, 武俊瑞, 曹承旭, 等.芽孢杆菌对发酵大豆产生氨基酸和挥发性香气成分的影响[J].食品科学, 2020, 41(20):242-248.
ZHANG Y, WU J R, CAO C X, et al.Effect of bacillus on amino acids and volatile aroma components of fermented soybean[J].Food Science, 2020, 41(20):242-248.
[24] 王鑫, 毕海鑫, 修伟业, 等.发酵蓝靛果果汁的工艺优化及香气成分分析[J].食品工业科技, 2023, 44(13):176-185.
WANG X, BI H X, XIU W Y, et al.Process optimization and aroma composition analysis of fermented Lonicera edulis juice[J].Science and Technology of Food Industry, 2023, 44(13):176-185.
[25] 薛长风, 裴志胜, 文攀, 等.基于电子舌的茶叶滋味与特征成分相关性分析[J].食品科技, 2018, 43(7):316-321.
XUE C F, PEI Z S, WEN P, et al.Analysis of flavor and characteristic component correlation of tea based on electronic tongue[J].Food Science and Technology, 2018, 43(7):316-321.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.