菌种对发酵红茶水溶液香气品质的影响

doi:10.7506/spkx1002-6630-20190809-106

食品科学 ›› 2020, Vol. 41 ›› Issue (20): 151-158.doi: 10.7506/spkx1002-6630-20190809-106

菌种对发酵红茶水溶液香气品质的影响

林琦，李利君，伍菱，黄高凌，翁淑燚，倪辉，李清彪，张树文，黄幼林

（1.集美大学食品与生物工程学院，福建厦门 361021；2.福建省食品微生物与酶工程重点实验室，福建厦门 361021；3.厦门市食品生物工程技术研究中心，福建厦门 361021；4.大闽食品（漳州）有限公司，福建厦门 361021；5.集美大学理学院，福建厦门 361021）

出版日期:2020-10-25 发布日期:2020-10-23
基金资助:
国家自然科学基金面上项目（31871765）；福建省自然科学基金项目（2017J01581）

Effects of Fermentation Strains on the Aroma Quality of Black Tea Infusion

LIN Qi, LI Lijun,, WU Ling,, HUANG Gaoling,, WENG Shuyi, NI Hui,, LI Qingbiao,, ZHANG Shuwen, HUANG Youlin

(1. College of Food and Bioengineering, Jimei University, Xiamen 361021, China;2. Fujian Provincial Key Laboratory of Food Microbiology and Engineering, Xiamen 361021, China;3. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China; 4. DAMIN Foodstuff (Zhangzhou) Co. Ltd., Xiamen 361021, China; 5. College of Science, Jimei University, Xiamen 361021, China)

Online:2020-10-25 Published:2020-10-23

摘要/Abstract

摘要： 为探究乳酸菌发酵、酵母菌发酵及醋酸菌发酵对茶叶水溶液风味的影响，通过感官评价和顶空固相微萃取结合气相色谱-质谱联用法，分析3 种发酵红茶水溶液的挥发性成分。结果表明：酵母菌、醋酸菌、乳酸菌使红茶水溶液的果香显著增加，而花香、甜香和青草香降低；此外，酵母菌、乳酸菌还显著降低红茶水溶液烘烤香，而醋酸菌显著增加红茶水溶液烘烤香。酵母菌发酵红茶水溶液鉴定出46 种挥发性成分，与原红茶水溶液相比，增加了醇类物质（1 605.93 μg/L）、酯类物质（7 715.82 μg/L）和酸类物质（596.15 μg/L），降低了醛类物质（69.48 μg/L）；醋酸菌发酵红茶水溶液鉴定出33 种挥发性成分，与原红茶水溶液相比，增加了醇类物质（178.33 μg/L）和酮类物质（14.15 μg/L），降低了烯烃类物质（19.37 μg/L）；乳酸菌发酵红茶水溶液鉴定出32 种挥发性成分，与原红茶水溶液相比，增加了醇类物质（90.70 μg/L）、酯类物质（53.91 μg/L）和酮类物质（19.82 μg/L），降低了烯烃类物质（10.89 μg/L）。本研究发现乳酸菌发酵可显著提高红茶水溶液的香味可接受程度，其主要原因是醇类物质、酯类物质，酮类物质等成分增加引起果香香气强度增加。该研究结果为运用发酵技术提高红茶产品的风味提供了理论参考。

关键词: 红茶水溶液；发酵；挥发性成分；气相色谱-质谱法；感官评价

Abstract: The purpose of this work was to explore the effect of fermentation with lactic acid bacteria, yeast or acetic acid bacteria on the flavor of black tea infusion. The volatile components of fermented tea infusion were analyzed by sensory evaluation and headspace solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). It was shown that fermentation remarkably increased the fruity aroma and decreased the flowery, sweet and grassy aroma of black tea infusion. Besides, the roasted aroma was reduced after fermentation with yeast or lactic acid bacteria, but was increased after acetic acid bacterial fermentation. A total of 46 volatile components were identified in the tea infusion fermented by yeast, in which the contents of alcohols, esters and acids increase to 1 605.93, 7 715.82 and 596.15 μg/L, respectively, whereas the content of aldehydes decreased (69.48 μg/L) compared with those before fermentation. A total of volatile components were identified in the tea infusion fermented by acetic acid bacteria, in which the contents of alcohols and ketones increased respectively to 178.33 and 14.15 μg/L, while the content of olefins decreased to 19.37 μg/L relative to those before fermentation. A total of 32 volatile components were identified in the tea infusion fermented by lactic acid bacteria, in which the contents of alcohols, esters and ketones increased respectively to 90.70, 53.91 and 19.82 μg/L, while the content of olefins decreased to 10.89 μg/L relative to those before fermentation. This study showed that lactic acid bacterial fermentation could improve the aroma acceptability of black tea infusion, mainly because the intensity of fruity aroma was enhanced with increasing amounts of alcohols, esters and ketones. The results of this study provide a theoretical rationale for applying fermentation to improve the flavor of black tea products.

Key words: black tea infusion; fermentation; volatile components; gas chromatography-mass spectrometry; sensory evaluation

中图分类号:

TS275.2

林琦，李利君，伍菱，黄高凌，翁淑燚，倪辉，李清彪，张树文，黄幼林. 菌种对发酵红茶水溶液香气品质的影响[J]. 食品科学, 2020, 41(20): 151-158.

LIN Qi, LI Lijun,, WU Ling,, HUANG Gaoling,, WENG Shuyi, NI Hui,, LI Qingbiao,, ZHANG Shuwen, HUANG Youlin. Effects of Fermentation Strains on the Aroma Quality of Black Tea Infusion[J]. FOOD SCIENCE, 2020, 41(20): 151-158.

[1]	林琦李利君伍菱黄高凌倪辉李清彪. 菌种对红茶发酵水溶液风味的影响[J]. , 0, (): 0-0.
[2]	叶青青，刘盼盼，汪芳，汪洁琼，许勇泉，尹军峰，曾亮. 不同产地无糖绿茶饮料滋味特征差异分析[J]. 食品科学, 2019, 40(19): 23-31.
[3]	陈康，Oh Young Joo，李洪军，Tae Seok Kim，贺稚非，Ik Hyun Yeo. 金银花乳杆菌发酵凉茶的研制[J]. 食品科学, 2016, 37(3): 131-136.
[4]	祁海平1，崔凯凯1，闫志农2，卢晓黎1,*. 4种常用澄清剂对黑苦荞饮料品质的影响[J]. 食品科学, 2012, 33(23): 133-137.
[5]	赵哲，张泰铭，方宣启，向凤琴，乔君喜，朱蓉. 利用非线性化学指纹图谱技术鉴别评价茶饮料[J]. 食品科学, 2011, 32(16): 219-223.
[6]	赵哲1，张泰铭1,*，方宣启2，向凤琴1，乔君喜1，朱蓉1. 利用非线性化学指纹图谱技术鉴别评价茶饮料[J]. 食品科学, 0, (): 219-223.
[7]	崔继来，华飞，龚正礼*. 速溶绿茶粉浸提工艺参数优化[J]. 食品科学, 0, (): 130-132.
[8]	崔继来，华飞，龚正礼. 速溶绿茶粉浸提工艺参数优化[J]. 食品科学, 2011, 32(12): 130-132.
[9]	何秋彤，余以刚*，李聪聪，李经桐，吴晖. 20种市售凉茶类植物饮料抗氧化性的比较研究[J]. 食品科学, 2011, 32(7 ): 47-51.
[10]	张瑞莲1，尹军峰1,*，袁海波1，许勇泉1，陈建新1，叶国注2，陈素芹2. 基于主成分分析法研究茶叶加工工艺对茶饮料汤色稳定性的影响[J]. 食品科学, 2010, 31(13): 82-87.
[11]	陈小强，苏丽慧，叶阳，林智，王川丕，谭俊峰. 超高压处理对绿茶汁品质的影响[J]. 食品科学, 2009, 30(17 ): 60-62.
[12]	崔继来，华飞，龚正礼. 速溶绿茶粉浸提工艺参数优化[J]. 食品科学, 0, (): 130-132.

菌种对发酵红茶水溶液香气品质的影响

Effects of Fermentation Strains on the Aroma Quality of Black Tea Infusion

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 12

编辑推荐

Metrics

本文评价