β-葡萄糖苷酶有效提升速溶乌龙茶粉水溶液的花香、果香及青草香

β-glucosidase Effectively Improves the Floral, Fruity and Grassy Notes of Instant Oolong Tea Infusion

本实验采用气相色谱-质谱联用法(GC-MS)对β-葡萄糖苷酶处理前后的速溶乌龙茶粉水溶液挥发性成分进行定性定量分析,结合其香气强度值(OAVs)及感官评价,分析其主要香气轮廓,确定β-葡萄糖苷酶对速溶乌龙茶粉挥发性成分的影响。经GC-MS分析,从β-葡萄糖苷酶处理前后的速溶乌龙茶粉水溶液中共鉴定出37种挥发性成分,其中醇类9种,酯类4种,烯烃类11种,呋喃类4种,醛类5种和其它类4种。酶处理后,顺式-3-己烯醇(15416.97μg/L)、己醇(476.14μg/L)、香叶醇(6542.43μg/L)、苯甲醛(707.32μg/L)、水杨酸甲酯(268.81μg/L)、3-甲基丁醇(95.24μg/L)、2-庚醇(61.26μg/L)、2-乙基己醇(47.61μg/L)、辛醇(30.29μg/L)、壬醇(103.26μg/L)、己酸己酯(87.75μg/L)的含量显著增加,且花香、果香和青草香大幅度增加,主要香气贡献成分为癸醛、顺式-3-己烯醇、香叶醇、2-甲基丁醛和2-乙基呋喃。研究表明β-葡萄糖苷酶可显著改变速溶乌龙茶粉水溶液的挥发性成分和香气轮廓,为速溶茶粉后续加工食品的风味改良提供了技术参考。

To investigate the effect of β-glucosidase on the volatile components of instant oolong tea infusion,gas chromatography-mass spectrometry (GC-MS),aroma activity values (OAVs)and sensory evaluation were used to analyze the volatile compounds and the main aroma profiles.Totally 37kinds of volatile compounds,including 9alcohols,4esters,11olefins,4furans,5aldehydes,and 4of other chemicals were identified.The content of 11kinds of volatile components,including cis-3-hexenol (15416.97μg/L),hexanol (476.14μg/L),geraniol (6542.43 μg/L),benzaldehyde (707.32μg/L),methyl salicylate (268.81μg/L),3-methyl butanol (95.24μg/L),2-heptanol (61.26μg/L),2-ethyl hexanol (47.61μg/L),octanol (30.29μg/L),decyl alcohol (103.26μg/L),and hexyl hexanoate (87.75μg/L)increased after the treatment with β-glucosidase.Meanwhile,the floral,fruity and grassy note were greatly enforced,and the major aroma contributor were furfural,cis-3-hexenol, geraniol,2-methylbutanal and 2-ethylfuran.These results showed that β-glucosidase had a significant effect on the volatile compounds and aroma profile of instant oolong tea infusion,which provides a technological reference for improving the aroma quality of instant tea based foods.