食品科学2025，Vol.46Issue(22)：112-119,8.DOI:10.7506/spkx1002-6630-20250426-213
制茶油对龙井茶贮藏中主要风味物质的影响
Effect of Edible Oil for the Processing of Longjing Tea on Its Major Flavor Substances during Storage
摘要
Abstract
To investigate the effect of adding different levels of edible oil on the storage quality and volatile flavor of Longjing tea,we combined solid phase microextraction followed by gas chromatography-mass spectrometry(SPME-GC-MS)with partial least squares-discriminant analysis(PLS-DA)and sensory evaluation to examine the volatile flavor compounds and sensory quality of Longjing tea prepared with the addition of edible oil at 0.5%and 3.0%and stored for 36 months at 15℃and 60%relative humidity(RH)under aerobic or anaerobic conditions.The results showed that the addition of edible oil had a significant effect on the sensory characteristics such as stale aroma and taste during the storage of Longjing tea.After 36 months of storage,aerobically packaged Longjing tea with 3.0%edible oil had the highest stale aroma and taste values(both 3.0),and the tea infusion exhibited the highest yellowish darkness with b* value of 17.00 and L* value of 93.8.Furthermore,under both aerobic and anaerobic packaging conditions,(Z)-hexanoic acid 3-hexenyl ester,4-methyl-3-penten-2-one,n-pentanol,1-octen-3-ol,n-pentanal,and 2-methylbutanal were identified as key differential metabolites between Longjing tea with the addition of 0.5%and 3.0%tea oil.Propionaldehyde,1-penten-3-ol,hexanoic acid,(Z)-2-pentenol,(E)-3-hexen-1-ol,2-heptanone,methyl heptenone,n-hexanol,1-octen-3-ol,nerol,linalool,dimethyl sulfide,isobutyraldehyde,and benzaldehyde were identified as key differential volatile components between Longjing tea stored under aerobic and anaerobic packaging conditions.This study provides a scientific basis for the rational use of edible oil in Longjing tea processing and the optimization of packaging and storage methods.关键词
龙井茶/贮藏/制茶油/风味物质/关键呈香成分/感官评价Key words
Longjing tea/storage/edible oil for tea processing/flavor substances/key aroma compounds/sensory evaluation分类
农业科学引用本文复制引用
苏小琴,欧阳诗云,孔俊豪,张俊,邹新武,刘思彤,杨秀芳..制茶油对龙井茶贮藏中主要风味物质的影响[J].食品科学,2025,46(22):112-119,8.基金项目
"十四五"国家重点研发计划重点专项(2022YFD2101105) （2022YFD2101105）
