黑曲霉发酵粗酶液对乌龙茶粉香味的影响
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- 英文论文题名：Analyses of the aromas of instant oolong tea and its counterparts treated with enzymes from Aspergillus Niger fermented on tea stalk and wheat bran
- 论文作者：张良桢 ; 陈峰 ; 倪辉
- 英文论文作者：Zhang Liangzhen ; Chen Feng ; Ni Hui ; College of Food and Bioengineering ; Jimei University ; Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering Technology ; Research Center of Food Biotechnology of Xiamen City ; Department of Food ; Nutrition and Packaging Sciences ; Clemson University
- 年：2016
- 作者机构：集美大学生物工程学院;美国克莱姆森大学食品科学营养与包装科学系;福建省高校食品微生物与酶工程技术研究中心;厦门市食品与生物工程技术研究中心;
- 论文关键词：乌龙茶粉 ; 黑曲霉 ; 酶 ; 香气 ; GC-MS
- 英文论文关键词：instant oolong tea ; aspergillus niger ; enzymes ; aroma ; sensory evaluation ; GC-MS
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS272.59
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：105k
- 原文格式：O
- 会议级别：全国
摘要
本文利用茶梗和麦麸两种不同原料发酵的黑曲霉发酵的粗酶液处理茶粉样品并进行GC-MS分析以及感官评价。结果显示经过两种粗酶液处理后,感官评价在青草味、水果味、花香味、发酵味、甜味以及焦糖味上均具有显著性差异。其中,粗酶液处理后样品中青草味的显著提升可能与呈现青草味的3-己烯-醇和2-戊基-呋喃含量的显著增加有关。与此同时,甜味的显著提升可能与呈现甜味的苯甲醛的含量的显著性提升有关。本文发现茶梗发酵产生的粗酶液可以有效地提高乌龙茶粉的青草香味,而麦麸发酵产生的粗酶液可以有效地提高茶粉中的甜味。该研究结果表明酶处理可以有效地改变茶粉的香气,为之后酶处理改善茶粉香气的研究提供了理论依据。
Two different enzymes fermented by Aspergillus niger,which use wheat bran and tea stalk as medium,respectively,were prepared to treated the instant oolong tea,and then analyzed by GC-MS and sensory evaluation.Sensory evaluation showed significantly difference among grass,fruit,fermented,sweet,floral and roasty between instant tea and enzymatic treated samples.Among these volatiles,20 compounds have significantly increased in content,especially,cis-3-hexen-l-ol and 2-pentylfuran,which presented green and grass notes may related to the increase of grass note.In the same time,benzaldehyde,which show honey-like note and has low threshold-value,has greatly increased which may related to the increase of sweet note.This study demonstrated that the tea stalk enzymatic treated samples have significantly improved the grass note and the wheat bran enzymatic treated samples have greatly improved in the sweet odor.The result indicated that the crude enzyme can change the aroma of instant oolong tea,which may provide the theoretical basis for the research of aroma of instant tea in the future.
Two different enzymes fermented by Aspergillus niger,which use wheat bran and tea stalk as medium,respectively,were prepared to treated the instant oolong tea,and then analyzed by GC-MS and sensory evaluation.Sensory evaluation showed significantly difference among grass,fruit,fermented,sweet,floral and roasty between instant tea and enzymatic treated samples.Among these volatiles,20 compounds have significantly increased in content,especially,cis-3-hexen-l-ol and 2-pentylfuran,which presented green and grass notes may related to the increase of grass note.In the same time,benzaldehyde,which show honey-like note and has low threshold-value,has greatly increased which may related to the increase of sweet note.This study demonstrated that the tea stalk enzymatic treated samples have significantly improved the grass note and the wheat bran enzymatic treated samples have greatly improved in the sweet odor.The result indicated that the crude enzyme can change the aroma of instant oolong tea,which may provide the theoretical basis for the research of aroma of instant tea in the future.
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