Change of Aroma Components in Instant Baiyaqilan Tea Powder during Processing

doi:10.7506/spkx1002-6630-20221011-105

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (18): 239-248.doi: 10.7506/spkx1002-6630-20221011-105

• Component Analysis • Previous Articles

Change of Aroma Components in Instant Baiyaqilan Tea Powder during Processing

LIN Shidi, JIANG Qingxiang, LIN Qi, XU Yongquan, LI Lijun,, WENG Shuyi, NI Hui, LI Qingbiao

(1. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China; 2. Institute of Traditional Chinese Medicine Health Industry, China Academy of Chinese Medical Sciences, Nanchang 330115, China; 3. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China; 4. Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen 361021, China; 5. Research Center of Food Biotechnology of Xiamen City, Xiamen 361021, China; 6. Damin Foodstuff (Zhangzhou) Co. Ltd., Zhangzhou 363000, China)

Published:2023-09-29

Abstract

Abstract: In this study, the change of aroma components in instant Baiyaqilan tea powder during processing was investigated by sensory evaluation, gas chromatography-mass spectrometry (GC-MS) and odor activity value (OAV). The results showed that the over aroma profile and the types of aroma components in instant Baiyaqilan tea powder were similar at different stages of processing, while the aroma intensity and volatile components were significantly different. 3-Ethyl-2,5-dimethylpyrazine, hotrienol, methyl salicylate, safranal, geraniol, indole, β-damascenone, cis-jasmonone, geranyl acetone, trans-nerolidol and methyl jasmonate were found to make key contributions to aroma changes. The extraction process significantly increased the OAV of safranal, geraniol, indole, β-damascenone and cis-jasmonone. Disc separation, reverse osmosis and freeze drying significantly reduced the OAV of geraniol, indole, β-damascenone, cis-jasmonone, methyl jasmonate, trans-nerolidol, 3-ethyl-2,5-dimethylpyrazine and safranal. Moreover, ultrafiltration treatment removed tea polyphenol complexes, promoting the release of aroma volatile compounds combined with polyphenols and thus increasing the OAV of geraniol, indole, β-damascenone, cis-jasmonone and methyl jasmonate. This study clarified the aroma change during the processing of instant Baiyaqilan tea powder and showed that ultrafiltration treatment promoted the release of aromatic volatiles. This study can provide a theoretical basis for improving the processing of instant Baiyaqilan tea powder for improved aroma quality and the processing technology of instant tea.

Key words: instant Baiyaqilan tea powder; processing technology; aroma profile; aroma components; gas chromatography-mass spectrometry

CLC Number:

TS272.5

LIN Shidi, JIANG Qingxiang, LIN Qi, XU Yongquan, LI Lijun,, WENG Shuyi, NI Hui, LI Qingbiao. Change of Aroma Components in Instant Baiyaqilan Tea Powder during Processing[J]. FOOD SCIENCE, 2023, 44(18): 239-248.

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Change of Aroma Components in Instant Baiyaqilan Tea Powder during Processing

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