茶叶学报2025，Vol.66Issue(4)：1-8,8.DOI:10.20045/j.cnki.issn.2096-0220.2025.04.001
基于电子鼻和电子舌研究低浓度消泡剂对乌龙茶饮料风味的影响
Defoamer Selection and Application for Processing Oolong Tea Beverage
摘要
Abstract
[Objective]Effect of defoamer usage in oolong tea beverage processing on the flavor of the drink was evaluated by a sensory panel and two electronic devices for the application.[Method]Along with no added agent as control(CK),three types of defoamers including siloxane F695,silicone emulsion F1520,and silicone F3011 at the addition concentrations of 5,25,and 45 mg·kg-1 were applied in processing the Rougui oolong tea beverage.Sensory evaluation was conducted on the various beverage samples.In addition,detection by an electronic nose(E-nose)and an electronic tongue(E-tongue)was performed for objective measurements.[Result]The beverage made with an added silicone emulsion F1520 at the low rate of 5 mg·kg-1 exerted no significant negative impacts(e.g.,turbidity,pronounced astringency,weak aroma,or noted off flavor)on the sensory quality.Statistically,addition of the three defoamers at the designed concentrations did not produce significant differences from CK on the evaluation scores.However,the E-nose showed silicone emulsion F1520 causing significantly highest responses on 7 sensors,i.e.,W2S,W3S,W6S,W5S,W1S,W1W,and W2W,among the three defoamers.And the E-tongue displayed a desirable effect of all three defoamers,with siloxane F695 being the most effective one,in mitigating bitterness in the drink.In addition,the device picked silicone F3011 as one that outperformed other agents on the umami and richness in taste and silicone emulsion F1520 being the one that slightly heightened the sweetness.[Conclusion]Taking both aroma and taste attributes of the drink into considerations,the addition of silicone emulsion F1520 at a rate of 5 mg·kg-1 in processing Rougui oolong tea beverage might be appropriate with little undesirable side effect on the product quality.关键词
茶饮料/消泡剂/电子鼻/电子舌Key words
Tea beverage/defoamer/electronic nose/electronic tongue分类
农业科技引用本文复制引用
黄珊由美,张伟明,郑昌坤,孙威江,黄艳..基于电子鼻和电子舌研究低浓度消泡剂对乌龙茶饮料风味的影响[J].茶叶学报,2025,66(4):1-8,8.基金项目
国家自然科学基金面上项目(32372769) （32372769）
福建农林大学安溪茶学院教育发展基金会项目(ACKY2023007) （ACKY2023007）
福建张天福茶叶发展基金会科技创新基金项目(FJZTF01). （FJZTF01）
