摘要
采用感官评定方法和气相色谱-质谱技术,研究发芽大麦茶在不同贮藏温度（室温25℃、冷藏4℃、冻藏-20℃）和贮藏时间（3、6、9个月）条件下,主要风味物质的变化。结果表明：冷藏3个月发芽大麦茶的感官比其他贮藏条件较优,而且低温冷藏有利于形成和有效保留发芽大麦茶的香气成分;而发芽大麦茶在室温和冻藏条件下的特征风味物质含量一直在降低,贮藏后期（6-9个月）酸、醇、萘类物质增加,有不愉快的味道。发芽大麦茶适宜的贮藏条件为冷藏（4℃）短期贮藏（0-3个月）。
Changes in aroma components in germinated barley tea stored at different temperatures（25, 4 ℃, and-20 ℃） for different periods（3, 6 and 9 months） were investigated by GC-MS and sensory evaluation. The results showed that germinated barley tea had the best sensory evaluation and aroma retention after refrigerated storage for three months, and refrigerated storage favored the formation and retention of characteristic flavor substances. The contents of characteristic flavor substances were reduced during storage at 4 ℃ or-20 ℃ and the contents of acids, alcohols and naphthalene, responsible for the unpleasant taste of germinated barely tea, were increased in the late stage of storage. The best storage condition for germinated barley tea was low-temperature（4 ℃）, short-term storage（0–3 months）.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2015年第14期76-80,共5页
Food Science
基金
教育部留学回国人员科研启动基金项目(教外司留[2010]174)
中央高校基本科研业务费专项(XDJK2009B004)
国家自然科学基金面上项目(2011GA31071529)
关键词
大麦茶
贮藏
风味物质
气相色谱-质谱
germinated barley tea
storage
flavor component
gas chromatography-mass spectrometry（GC-MS）
