中国食品学报2023，Vol.23Issue(12)：188-195,8.DOI:10.16429/j.1009-7848.2023.12.020
炒青绿茶贮藏过程中风味物质的变化
Analysis of Flavor Compounds Changes during Storage of Fried Green Tea
摘要
Abstract
Gas chromatography-ion mobility spectrometry(GC-IMS)was performed to investigate the changes of volatile organic compounds(VOCs)in fried green tea with different packaging during storage.The results showed that a total of 86 VOCs were detected by GC-IMS,of which 59 VOCs were identified,including 28 aldehydes,7 ketones,9 alco-hols,9 esters,4 heterocyclic compounds,1 acids and 1 sulfur.With the extension of storage time,the content of fried green tea VOCs decreased.More importantly,the VOCs of green tea were more stable in packaging of aluminum with deoxidizer than packaging of aluminum.And the content of(E,E)-2,4-heptadienal and heptanal with clean and refresh-ing,benzaldehyde and phenylacetaldehyde with chestnut,nonanal and 6-methyl-5-hepten-2-one with flowery,2-hep-tanone with cheese flavor and etc were higher in packaging of aluminum with deoxidizer.These study supply a theoretical basis for the flavor quality control of fried green tea during storage.The two-dimensional spectrogram showed that VOCs of fried green tea with different packaging during storage could be well separated.The GC-IMS fingerprints of fried green tea with different packaging were preliminarily established,which provided a novel idea for the rapid evaluation of the fried green tea quality during storage.关键词
炒青绿茶/贮藏/风味物质/气相离子迁移谱技术(GC-IMS)Key words
fried green tea/storage/flavor compounds/gas chromatography-ion mobility spectrometry引用本文复制引用
苏小琴,孔俊豪,杜颖颖,刁春华,左小博,邹新武,杨秀芳..炒青绿茶贮藏过程中风味物质的变化[J].中国食品学报,2023,23(12):188-195,8.基金项目
浙江省"三农九方"科技协作计划项目(2022SNJF38) （2022SNJF38）
"十三五"国家重点研发计划项目(2017YFD0400804) （2017YFD0400804）
