Food and Fermentation Industries >

2025 , Vol. 51 >Issue 19: 336 - 345

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042888

Effect of pulsed electric field treatment on the flavour change of cold extracted green tea and the stability of aroma during low temperature storage

  • HE Haiyan ,
  • TAN Xinyi ,
  • WANG Hongxin
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  • (School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2025-03-31

  Revised date: 2025-04-16

  Online published: 2025-11-03

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Abstract

In this study, the effects of pulsed electric field (PEF) treatment on the volatile compounds in cold extracted green tea and their stability under low temperature storage were investigated systematically.Comparing the changes in aroma of cold extracted green tea before and after PEF treatment and high temperature short time (HTST), volatile compounds were identified based on HS-SPME-GC-TOF-MS, and 90, 78 and 75 compounds were detected in the PEF treatment group, HTST treatment group and control group, respectively.Analysis of the concentrations of various compounds revealed that PEF treatment increased the concentrations of ketones, esters and nitrogen-containing substances by 39.67%, 267.92% and 101.29%, respectively, compared with the control group, which conferred rich aroma characteristics to the tea broth.Meanwhile, the PEF treatment retained the alcohols, aldehydes and terpenoids in the cold-extracted green tea better than the HTST treatment.42 compounds with variable importance in projection (VIP)>1 were screened by the orthogonal partial least squares discriminant analysis (OPLS-DA) model (R2X=0.636,R2Y=0.995,Q2=0.926), among which the PEF-treated group included characteristic ester compounds (folyl isovalerate, (E)-2-hexenyl hexanoate, γ-caprolactone), while the HTST-treated group included characteristic aromatic compounds (eugenol, phenol) and pyrazine.The relative odour activity value (ROAV) analysis showed that there were 15 compounds with ROAV>1 in the PEF-treated group, while there were only 12 and 11 compounds in the HTST and the control, which indicated that the PEF-treated cold-extracted green teas had a more enriched aroma perception.The sensory evaluation revealed that the PEF-treated cold-drawn green tea had a higher perception of floral, herbaceous, and fruity aromas and a higher overall intensity of aroma compared with the HTST-treated group.Comparison of the effects of PEF and HTST treatments on the storage stability of the main aromas by fitting a Weibull distribution function showed that the PEF treatment had better aroma storage stability, especially the aroma retention of linalool (ROAV>1) for more than 76 days.The results showed that PEF, as a non-thermal sterilisation technology, can effectively maintain the characteristic aroma profile of cold extracted green tea and improve the aroma storage stability, which provides a theoretical basis and technical support for the storage and preservation of high-quality heat-sensitive beverages.

Key words： pulsed electric field; storage period; cold-drawn green tea; volatiles; weibull distribution function; high-temperature short-time; odour activity value; sensory evaluation

Cite this article

HE Haiyan , TAN Xinyi , WANG Hongxin . Effect of pulsed electric field treatment on the flavour change of cold extracted green tea and the stability of aroma during low temperature storage[J]. Food and Fermentation Industries, 2025 , 51(19) : 336 -345 . DOI: 10.13995/j.cnki.11-1802/ts.042888

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