β-葡萄糖苷酶和α-L-鼠李糖苷酶对速溶绿茶粉水溶液香气的影响
|
摘要
速溶茶粉是重要的茶叶深加工产品,酶工程技术是改良速溶茶粉及其加工产品风味的重要途径。为了解β-葡萄糖苷酶和α-L-鼠李糖苷酶对速溶绿茶粉水溶液香气的影响,运用感官检验、气相色谱-质谱联用(GC-MS)、香气强度值(OAV)方法对酶处理前后的速溶绿茶粉水溶液进行分析。感官评价和GC-MS分析发现,速溶绿茶粉水溶液主要呈焦糖香和甜香;β-葡萄糖苷酶处理后花香、甜香和青草香显著增强,焦糖香降低,顺式-3-己烯醇、香叶醇、己醇、水杨酸甲酯和苯甲醛这些重要的挥发性化合物的含量显著增加;α-L-鼠李糖苷酶处理后速溶绿茶粉水溶液中焦糖香显著降低;两种酶结合处理后青草香和甜香进一步增强,顺式-3-己烯醇和水杨酸甲酯的含量进一步增加。OAV分析发现,速溶绿茶粉水溶液主要香气贡献成分为3-甲基丁醛、2-甲基丁醛、2-乙基呋喃、柠檬烯和壬醛;β-葡萄糖苷酶处理后主要香气贡献成分为顺式-3-己烯醇、水杨酸甲酯、香叶醇和癸醛;α-L-鼠李糖苷酶对速溶绿茶粉水溶液各成分的OAV值没有显著影响;两种酶联合处理可进一步增强顺式-3-己烯醇的OAV值。以上研究表明β-葡萄糖苷酶可显著改变速溶绿茶粉水溶液的香气,且α-L-鼠李糖苷酶与β-葡萄糖苷酶对增强速溶绿茶粉水溶液的青草香具有协同增效作用,为改良速溶茶粉加工食品的风味提供了技术参考。
Instant tea is the most important value-added tea product;and enzyme biotechnology is an important approach to improving the aroma of instant tea. To investigate the effect of β-glucosidase and α-L-rhamnosidase on the aroma profile of instant green tea infusion,sensory evaluation,gas chromatography-mass spectrometry(GC-MS) and OAV were used to analyze the instant green tea infusion and after enzyme-treated. Sensory evaluation and GC-MS analysis showed that the caramel and sweet notes were significantly in instant green tea infusion;the floral,sweet and grassy notes were significantly enhanced,caramel notes was reduced,cis-3-hexenol,geraniol,hexanol methyl salicylate and benzaldehyde were significantly increased by treated β-glucosidase;the caramel note were reduced by treated α-L-rhamnosidase;the notes of grass and sweet were further enhanced,and the contents of cis-3-hexenol and methyl salicylate were further increased by treated binding ofβ-glucosidase and α-L-rhamnosidase.OAV analysis found that 3-methylbutanal,2-methylbutanal,2-ethylfuran,limonene and nonanal were main aroma contribution component in instant green tea infusion;cis-3-hexenol,methyl salicylate,geraniol and furfural were main aroma contribution component by treatment with β-glucosidase;the main aroma contribution components was no significant effect by treatment with α-L-rhamnosidase;the OAV of cis-3-hexenol was further increased by treatment with β-glucosidase and α-L-rhamnosidase. These studies showed thatβ-glucosidase has significant effect on the aroma profile of instant green tea infusion and two enzymes have synergism to enhance green note,which provides a technological reference for improving the aroma quality of instant tea based foods.
Instant tea is the most important value-added tea product;and enzyme biotechnology is an important approach to improving the aroma of instant tea. To investigate the effect of β-glucosidase and α-L-rhamnosidase on the aroma profile of instant green tea infusion,sensory evaluation,gas chromatography-mass spectrometry(GC-MS) and OAV were used to analyze the instant green tea infusion and after enzyme-treated. Sensory evaluation and GC-MS analysis showed that the caramel and sweet notes were significantly in instant green tea infusion;the floral,sweet and grassy notes were significantly enhanced,caramel notes was reduced,cis-3-hexenol,geraniol,hexanol methyl salicylate and benzaldehyde were significantly increased by treated β-glucosidase;the caramel note were reduced by treated α-L-rhamnosidase;the notes of grass and sweet were further enhanced,and the contents of cis-3-hexenol and methyl salicylate were further increased by treated binding ofβ-glucosidase and α-L-rhamnosidase.OAV analysis found that 3-methylbutanal,2-methylbutanal,2-ethylfuran,limonene and nonanal were main aroma contribution component in instant green tea infusion;cis-3-hexenol,methyl salicylate,geraniol and furfural were main aroma contribution component by treatment with β-glucosidase;the main aroma contribution components was no significant effect by treatment with α-L-rhamnosidase;the OAV of cis-3-hexenol was further increased by treatment with β-glucosidase and α-L-rhamnosidase. These studies showed thatβ-glucosidase has significant effect on the aroma profile of instant green tea infusion and two enzymes have synergism to enhance green note,which provides a technological reference for improving the aroma quality of instant tea based foods.
引文
[1]CHEN Huijuan,LI Ruili,TONG Huarong.The research progress of aroma recovery and flavoring technology in instant tea processing[J].Food and Fermentation Industries,2013,39(3):153-157.(in Chinese)
[2]YANG Guojun,SONG Zhenshuo,WANGN Lili,et al.Development status and countermeasures of instant tea industry in China[J].Fujian Tea,2017,39(3):9-11.(in Chinese)
[3]HE Xiaomei,ZHANG Ying,WU Li.Application of enzyme in processing of instant tea[J].Tea,2013,39(3):127-129.(in Chinese)
[4]ZHANG Miaogao,ZHANG Pinghu,CHEN Zhongzheng,et al.Research and application progress of vacuum freeze drying technology in tea processing[J].Journal of Anhui Agricultural Sciences,2014,42(30):10679-10680.(in Chinese)
[5]ZHANG Wenjing,LIN Jinke,WU Liangyu.The research process of processing technology of instant tea[J].Guizhou Tea,2012,40(2):7-11.(in Chinese)
[6]YANG Z Y,BALDEMANN S,WATANABE N.Recent studies of the volatile compounds in tea[J].Food Research International,2013,53(2):585-599.(in Chinese)
[7]WINTERHALTER P,SKOUROUMOUNIS G.Glycoconjugated aroma compounds:occurrence,role and biotechnological transformation[J].Advances in Biochemical Engineering/Biotechnology,1997,55:73-105.(in Chinese)
[8]YAO Yao,LIU Qing,LIU Fu,et al.Characteristics ofβ-glucosidase and its applications in food processing[J].Guizhou Agricultural Sciences,2018,46(2):132-135.(in Chinese)
[9]HU Qunfang,LI Lijun,CHEN Yanhong,et al.Purification ofα-L-rhamnosidase from the solid-state fermentation product of Aspergillus niger and its application in enzymatic production of Prunin[J].Modern Food Technology,2015,31(1):107-114.(in Chinese)
[10]ZHU Y B,ZHANG Z Z,YANG Y F,et al.Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium[J].Flavour&Fragrance Journal,2017,32(6):1-10.
[11]ZHANG L Z,NI H,ZHU Y B,et al.Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger[J].Journal of Food Processing and Preservation,2018,42(2):e13500.
[12]SUN Qifu,LIANG Yuerong,LU Jianliang.Effect ofβ-glucosidase on aroma of green tea liquor[J].Tea,2007,33(4):211-213.(in Chinese)
[13]NI H,SUN H,ZHENG F P,et al.Effects of two enzyme extracts of Aspergillus niger,on green tea aromas[J].Food Science&Biotechnology,2017,26(3):1-12.
[14]VANDENDOOL H,KRATZ P D.A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J].Journal of Chromatography A,1963,11(C):463-471.
[15]KATSUNO T,KASUGA H,KUSAUO Y,et al.Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process[J].Food Chemistry,2014,148(148C):388-395.
[16]QIN Z H,PANG X L,CHEN D,et al.Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry:Correlation with sensory properties and classification according to grade level[J].Food Research International,2013,53(2):864-874.
[17]WU Y S,LV S D,LIAN M,et al.Study of characterisatic aroma components of baked Wujiatai green tea by HS-SPME/GC-MScombined with principal component analysis[J].CyTA-Journal of Food,2016,14:1-10.
[18]XIA T,SHI S Q,WAN X C.Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion[J].Journal of Food Engineering,2006,74(4):557-560.
[19]ZHANG X B,Du X F.Effects of exogenous enzymatic treatment during processing on the sensory quality of summer tieguanyin oolong tea from the Chinese Anxi county[J].Food Technology and Biotechnology,2015,53(2):180-191.
[20]ZHU J C,CHEN F,WANG Lingying,et al.Comparison of aroma-active volatiles in oolong tea infusions using GC-olfactometry,GC-FPD,and GC-MS[J].Journal of Agricultural and Food Chemistry,2015,63(34):7499-7510.
[21]CHENG H,CHEN J L,CHEN S G,et al.Characterization of aroma-active volatiles in three Chinese bayberry(Myrica rubra)cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis[J].Food Research International,2015,72(15):8-15.
[22]TIRMAN D,TAYLOR M,SCHAUER N,et al.Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde[J].Proceedings of the National Academy of Sciences of the United States of America,2006,103(21):8287-8292.
[2]YANG Guojun,SONG Zhenshuo,WANGN Lili,et al.Development status and countermeasures of instant tea industry in China[J].Fujian Tea,2017,39(3):9-11.(in Chinese)
[3]HE Xiaomei,ZHANG Ying,WU Li.Application of enzyme in processing of instant tea[J].Tea,2013,39(3):127-129.(in Chinese)
[4]ZHANG Miaogao,ZHANG Pinghu,CHEN Zhongzheng,et al.Research and application progress of vacuum freeze drying technology in tea processing[J].Journal of Anhui Agricultural Sciences,2014,42(30):10679-10680.(in Chinese)
[5]ZHANG Wenjing,LIN Jinke,WU Liangyu.The research process of processing technology of instant tea[J].Guizhou Tea,2012,40(2):7-11.(in Chinese)
[6]YANG Z Y,BALDEMANN S,WATANABE N.Recent studies of the volatile compounds in tea[J].Food Research International,2013,53(2):585-599.(in Chinese)
[7]WINTERHALTER P,SKOUROUMOUNIS G.Glycoconjugated aroma compounds:occurrence,role and biotechnological transformation[J].Advances in Biochemical Engineering/Biotechnology,1997,55:73-105.(in Chinese)
[8]YAO Yao,LIU Qing,LIU Fu,et al.Characteristics ofβ-glucosidase and its applications in food processing[J].Guizhou Agricultural Sciences,2018,46(2):132-135.(in Chinese)
[9]HU Qunfang,LI Lijun,CHEN Yanhong,et al.Purification ofα-L-rhamnosidase from the solid-state fermentation product of Aspergillus niger and its application in enzymatic production of Prunin[J].Modern Food Technology,2015,31(1):107-114.(in Chinese)
[10]ZHU Y B,ZHANG Z Z,YANG Y F,et al.Analysis of the aroma change of instant green tea induced by the treatment with enzymes from Aspergillus niger prepared by using tea stalk and potato dextrose medium[J].Flavour&Fragrance Journal,2017,32(6):1-10.
[11]ZHANG L Z,NI H,ZHU Y B,et al.Characterization of aromas of instant oolong tea and its counterparts treated with two crude enzymes from Aspergillus niger[J].Journal of Food Processing and Preservation,2018,42(2):e13500.
[12]SUN Qifu,LIANG Yuerong,LU Jianliang.Effect ofβ-glucosidase on aroma of green tea liquor[J].Tea,2007,33(4):211-213.(in Chinese)
[13]NI H,SUN H,ZHENG F P,et al.Effects of two enzyme extracts of Aspergillus niger,on green tea aromas[J].Food Science&Biotechnology,2017,26(3):1-12.
[14]VANDENDOOL H,KRATZ P D.A generalization of the retention index system including linear temperature programmed gas-liquid partition chromatography[J].Journal of Chromatography A,1963,11(C):463-471.
[15]KATSUNO T,KASUGA H,KUSAUO Y,et al.Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process[J].Food Chemistry,2014,148(148C):388-395.
[16]QIN Z H,PANG X L,CHEN D,et al.Evaluation of Chinese tea by the electronic nose and gas chromatography-mass spectrometry:Correlation with sensory properties and classification according to grade level[J].Food Research International,2013,53(2):864-874.
[17]WU Y S,LV S D,LIAN M,et al.Study of characterisatic aroma components of baked Wujiatai green tea by HS-SPME/GC-MScombined with principal component analysis[J].CyTA-Journal of Food,2016,14:1-10.
[18]XIA T,SHI S Q,WAN X C.Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion[J].Journal of Food Engineering,2006,74(4):557-560.
[19]ZHANG X B,Du X F.Effects of exogenous enzymatic treatment during processing on the sensory quality of summer tieguanyin oolong tea from the Chinese Anxi county[J].Food Technology and Biotechnology,2015,53(2):180-191.
[20]ZHU J C,CHEN F,WANG Lingying,et al.Comparison of aroma-active volatiles in oolong tea infusions using GC-olfactometry,GC-FPD,and GC-MS[J].Journal of Agricultural and Food Chemistry,2015,63(34):7499-7510.
[21]CHENG H,CHEN J L,CHEN S G,et al.Characterization of aroma-active volatiles in three Chinese bayberry(Myrica rubra)cultivars using GC-MS-olfactometry and an electronic nose combined with principal component analysis[J].Food Research International,2015,72(15):8-15.
[22]TIRMAN D,TAYLOR M,SCHAUER N,et al.Tomato aromatic amino acid decarboxylases participate in synthesis of the flavor volatiles 2-phenylethanol and 2-phenylacetaldehyde[J].Proceedings of the National Academy of Sciences of the United States of America,2006,103(21):8287-8292.