基于电子鼻和HS-SPME-GC-MS研究有机硅消泡剂对乌龙茶饮料香气的影响

doi:10.7506/spkx1002-6630-20250221-103

食品科学 ›› 2025, Vol. 46 ›› Issue (20): 1-13.doi: 10.7506/spkx1002-6630-20250221-103

• 茶叶加工品质化学与营养健康专栏 • 下一篇

基于电子鼻和HS-SPME-GC-MS研究有机硅消泡剂对乌龙茶饮料香气的影响

张伟明，黄珊由美，樊容昊，林东艺，马成英，陈晓兰，冯伟，荣杰峰，黄艳

（1.福建农林大学安溪茶学院（数字经济学院），福建泉州 362400；2.广东省农业科学院茶叶研究所，广东广州 510640；3.福建仙洋洋生物科技有限公司，福建宁德 352000；4.泉州海关综合技术服务中心，福建泉州 362000）

出版日期:2025-10-25 发布日期:2025-09-16
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）

Effect of Silicon-Based Anti-foaming Agent on the Aroma of Oolong Tea Beverage Using Electronic Nose and HS-SPME-GC-MS

ZHANG Weiming, HUANG Shanyoumei, FAN Ronghao, LIN Dongyi, MA Chengying, CHEN Xiaolan, FENG Wei, RONG Jiefeng, HUANG Yan

(1. Anxi College of Tea Science (College of Digital Economy), Fujian Agriculture and Forestry University, Quanzhou 362400, China; 2. Tea Research Institute, Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China; 3. Fujian Xianyangyang Biotechnology Co., Ltd., Ningde 352000, China; 4. Quanzhou Customs Comprehensive Technology Service Center, Quanzhou 362000, China)

Online:2025-10-25 Published:2025-09-16

摘要/Abstract

摘要： 本研究以‘肉桂’品种的乌龙茶饮料为对象，结合感官审评、电子鼻和顶空固相微萃取-气相色谱-质谱联用技术，分析不同浓度有机硅消泡剂的消泡、抑泡效果及其对感官风味特征、香气特征的影响。结果表明，低中含量消泡剂可有效降低泡沫高度，缩短消散时间，且相同含量消泡剂产生泡沫前加入效果优于产生泡沫后加入，但含量过高时会引发汤色浑浊、涩感增强及异味产生，导致感官品质劣化；电子鼻传感器W5S（氮氧化合物）、W1S（甲烷等短链烷烃）、W1W（无机硫化物）和W2W（芳香成分、有机硫化物）在不同处理间响应值差异显著；不同含量有机硅消泡剂处理对茶饮料香气成分有显著影响，共鉴定出110 种茶叶中香气成分，通过正交偏最小二乘判别分析和Kruskal-Wallis H检验，筛选出26 种关键差异香气物质。相对香气活性值分析结果表明，消泡剂处理后，芳樟醇、二氢芳樟醇、苯乙醇、反式-橙花叔醇等香气成分的含量随着消泡剂含量的升高而显著下降，消泡剂显著抑制了上述挥发性物质的释放，并可能改变了茶饮料的整体香气特征。综合泡沫抑制效果与感官平衡，0.005～0.025 g/kg为较优含量范围，可在抑制泡沫的同时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香气的影响机制，为茶饮料生产的质量控制和香气优化提供理论依据。

关键词: 茶饮料；消泡剂；有机硅；电子鼻；顶空固相微萃取-气相色谱-质谱

Abstract: This study employed sensory evaluation, electronic nose and headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) to evaluate the efficacy of different concentrations of silicone-based anti-foaming agent in Rougui oolong tea beverage and evaluate their effects on the flavor and aroma characteristics of the beverage. The results demonstrated that the low and medium concnentrations of anti-foaming agent effectively reduced the foam height and shortened the collapse time, with the effect being more pronounced upon the addition of the anti-foaming agent before than after foam generation. The addition of excess anti-foaming agent caused the tea infusion to become turbid and increased the astringency and off-flavors, leading to quality deterioration. Significant differences in sensor responses among the different treatment groups were observed for E-nose sensors W5S (nitrogen oxides), W1S (short-chain alkanes), W1W (inorganic sulfides), and W2W (aromatic components and organic sulfides). Different concentratons of anti-foaming agent had a significant effect on the aroma components of the beverage. A total of 110 aroma compounds were identified, and 26 key differential compounds were selected by orthogonal partial least squares-discriminant analysis (OPLS-DA) and Kruskal-Wallis H test. Relative odor activity value (ROAV) analysis revealed that the contents of aroma components such as linalool, dihydrolinalool, phenylethyl alcohol, and trans-nerolidol remarkably declined with increasing concentration of anti-foaming agent, and the release of these aroma components was inhibited by the anti-foaming agent, possibly altering the overall aroma profile. Based on the anti-foaming efficacy and sensory balance, the optimal anti-foaming agent concentration was determined as 0.005–0.025 g/kg, effectively controlling foaming while preserving the flavor well. This study helps elucidate the mechanism by which antifoaming agents influence tea beverage aroma, providing theoretical insights for quality control and aroma optimization in tea beverage production.

Key words: tea beverage; anti-foaming agent; organosilicone; electronic nose; headspace solid-phase microextraction-gas chromatography-mass spectrometry

中图分类号:

TS275.2

张伟明，黄珊由美，樊容昊，林东艺，马成英，陈晓兰，冯伟，荣杰峰，黄艳. 基于电子鼻和HS-SPME-GC-MS研究有机硅消泡剂对乌龙茶饮料香气的影响[J]. 食品科学, 2025, 46(20): 1-13.

ZHANG Weiming, HUANG Shanyoumei, FAN Ronghao, LIN Dongyi, MA Chengying, CHEN Xiaolan, FENG Wei, RONG Jiefeng, HUANG Yan. Effect of Silicon-Based Anti-foaming Agent on the Aroma of Oolong Tea Beverage Using Electronic Nose and HS-SPME-GC-MS[J]. FOOD SCIENCE, 2025, 46(20): 1-13.

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基于电子鼻和HS-SPME-GC-MS研究有机硅消泡剂对乌龙茶饮料香气的影响

Effect of Silicon-Based Anti-foaming Agent on the Aroma of Oolong Tea Beverage Using Electronic Nose and HS-SPME-GC-MS

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