3 种食品级消泡剂对乌龙茶饮料风味的影响

doi:10.7506/spkx1002-6630-20251107-056

食品科学 ›› 2026, Vol. 47 ›› Issue (9): 216-228.doi: 10.7506/spkx1002-6630-20251107-056

3 种食品级消泡剂对乌龙茶饮料风味的影响

黄珊由美，张伟明，张鹏，樊容昊，林东艺，孙威江，荣杰峰，黄艳

（1.福建农林大学安溪茶学院，福建泉州 362400；2.福建农林大学园艺学院，福建福州 350002；3.泉州海关综合技术服务中心，福建泉州 362000）

出版日期:2026-05-15 发布日期:2026-06-03
基金资助:
国家自然科学基金面上项目（32372769）；福建农林大学安溪茶学院教育发展基金会项目（ACKY2023007）；福建张天福茶叶发展基金会科技创新基金项目（FJZTF01）

Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage

HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan

(1. Anxi College of Tea Science, Fujian Agriculture and Forestry University, Quanzhou 362400, China; 2. College of Horticulture, Fujian Agriculture and Forestry University, Fuzhou 350002, China; 3. Quanzhou Customs Comprehensive Technology Service Center, Quanzhou 362000, China)

Online:2026-05-15 Published:2026-06-03

摘要/Abstract

摘要： 以‘肉桂’品种的乌龙茶饮料为对象，对不同添加量（5、25、45 mg/kg）、不同类型（硅氧烷F695、硅酮F3011、有机硅乳化液F1520）的消泡剂，开展消泡效果评价、理化分析和感官审评，筛选出各消泡剂的最适添加时机和添加量；结合顶空固相微萃取-气相色谱-质谱联用技术，分析3 种消泡剂在最适添加量下对茶饮料风味的影响。结果表明，在泡沫产生前低添加量（5 mg/kg）的F695和F1520抑泡效果最佳；消泡剂对茶饮料的主要理化指标无显著影响；当茶饮料中消泡剂添加量过高时，会引发汤色浑浊、涩感增强及带有异味，导致感官品质劣化；后续使用低添加量的消泡剂处理，分析其对茶饮料香气成分的显著影响，共鉴定出112 种香气成分，通过正交偏最小二乘判别分析和Kruskal-Wallis H检验，筛选出28 种关键差异香气物质；相对香气活性值分析结果表明，添加3 种消泡剂显著抑制了大部分挥发性物质的释放，其中F1520组的香气物质含量影响程度最轻，果香、蜜香和清香特征的关键香气物质总相对香气活性值与未处理组无差异。综上，5 mg/kg的有机硅乳化液F1520适合‘肉桂’品种乌龙茶饮料使用，可在消除和抑制泡沫的基础上，较大程度保留茶饮料的风味特征。本研究有助于揭示消泡剂对茶饮料风味的影响，为茶饮料生产的质量控制和风味优化提供理论依据。

关键词: 茶饮料；消泡剂；感官审评；顶空固相微萃取-气相色谱-质谱

Abstract: This study examined the effects of different concentrations (5, 25, and 45 mg/kg) and types (siloxane F695, silicone F3011, and organosilicon emulsion F1520) of defoamers on the defoaming, physicochemical properties and sensory evaluation of ‘Rougui’ oolong tea beverage. The optimal timing of addition and concentration for each defoamer were determined. Subsequently, headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was employed to analyze the effects of the three defoamers at their optimal concentrations on the flavor of tea beverage. The results showed that adding F695 or F1520 at low concentrations (5 mg/kg) before foam formation exhibited the best anti-foaming effect. The defoamers showed no significant effect on the key physicochemical parameters of tea beverage. Addition of excess defoamers to the tea beverage increased its turbidity and astringency and caused off-odors, thereby deteriorating sensory quality. Subsequent experiments showed that low-concentration defoamers exerted significant impacts on the aroma components of the tea beverage. A total of 112 aroma components were identified. Through orthogonal partial least squares-discriminant analysis (OPLS-DA) and the Kruskal-Wallis H test, 28 key differential aroma substances were identified. Relative odor activity value (ROAV) analysis indicated that the three defoamers significantly inhibited the release of most volatile substances. Among them, F1520 exhibited the least impact on aroma substance contents, causing no significant changes in the total ROAV of key aroma substances (fruity, honey-like, and fresh notes) compared with the control group. In conclusion, 5 mg/kg of organosilicon emulsion F1520 is suitable for application in ‘Rougui’ oolong tea beverage. It eliminates foam that has already formed and also prevents the formation of new foam, while largely retaining the tea beverage’s flavor characteristics. This study reveals how defoamers affect the flavor of tea beverage, providing a theoretical basis for quality control and flavor optimization in tea beverage production.

Key words: tea beverages; defoamers; sensory evaluation; headspace solid-phase microextraction-gas chromatography-mass spectrometry

中图分类号:

TS275.2

黄珊由美，张伟明，张鹏，樊容昊，林东艺，孙威江，荣杰峰，黄艳. 3 种食品级消泡剂对乌龙茶饮料风味的影响[J]. 食品科学, 2026, 47(9): 216-228 https://doi.org/10.7506/spkx1002-6630-20251107-056

HUANG Shanyoumei, ZHANG Weiming, ZHANG Peng, FAN Ronghao, LIN Dongyi, SUN Weijiang, RONG Jiefeng, HUANG Yan. Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage[J]. FOOD SCIENCE, 2026, 47(9): 216-228 https://doi.org/10.7506/spkx1002-6630-20251107-056

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3 种食品级消泡剂对乌龙茶饮料风味的影响

Impact of Three Food-Grade Defoamers on the Flavor of Oolong Tea Beverage

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