分析比较两种不同方式制备的无色茶香提取物风味成分

目的分析比较膜过滤、减压蒸馏两种方式制备的无色茶香近水饮料的理化及风味品质。方法采用不同孔径膜过滤、减压蒸馏两种方式制备得到3个无色茶香水提取物,通过对其香气组分、咖啡因、茶多酚等风味品质理化分析并结合感官评定,寻找最合适的无色茶香近水饮料的制备方法。结果经分析鉴定, 3个样品共鉴定出44种香气成分,膜过滤方式中共检出26种、蒸馏方式中检测有28种。其中样品1香气成分以醇类和酮类为主,两者占总香气量的80.79%;样品2和样品3以酯类和醇类香气物质为主,这两类物质占总香气比分别为90.74%和91.60%。另外茶多酚、咖啡因和儿茶素在样品2中含量最高,样品1其次,样品3中均未检出。结论通过指标分析并结合感官风味评审发现,无色透明提取物样品2中含有较高的茶特性性成分,香气浓郁带有茉莉花香,滋味饱满带回甘,在3个试样中评价最优。综合评估认为采用膜过滤方式并选择适当孔径的膜及处理工艺,可以得到风味与品质兼备的无色茶香提取物。

Analytical comparison on flavor components of colorless tea extracts prepared from two different methods

Objective Comparing and analyzing the quality of colorless tea near-water beverages obtained by membrane filtration and vacuum distillation preparation, meanwhile evaluating the quality of flavors and tastes, this study aims to determine the profile of flavor and provide optimized processing methods and technologies for tea ear-water beverage processing. Methods Three colorless tea samples were prepared by membrane filtration and conventional distillation. The characteristics of each sample were analyzed by physical and chemical indicators such as aroma components, tea polyphenols, caffeine ,catechins and so on , at the same time, sensory evaluation was used to find the most suitable preparation method. Results After analysis and identification of aroma compounds, 44 kinds of different aroma components were identified in the three samples, including 20 kinds of aroma in sample1 from No.1 of membrane filtration treat , 26 types in sample2, and 28 kinds from sample3. The sample from treat1 is mainly composed of alcohol and ketone aroma substances, and the total percentage of them is 80.79%. The main aroma components are benzyl alcohol (24.60%), menthol (18.05%), linalool (13.77%), and 3-hexen-1-ol (9.65%). No.2 of the filtration and vacuum distillation samples were mainly composed of ester and alcohol aroma substances. The relative percentages of the two types of materials were 90.74% and 91.60% respectively. The main aroma component of filtration2 was benzyl acetate (46.74%). Linalool (15.51%), benzyl alcohol (9.70%), methyl anthranilate (8.46%), hydrazine (4.12%), and the like. The main aroma components of the vacuum distillation sample were benzyl acetate (30.65%), linalool (27.63%), anthranilate (14.42%), and methyl salicylate (8.45%). The content of caffeine, catechins, and tea polyphenols were the highest in the sample2, followed in sample 1, the rest sample was traced or even not detected. Conclusion Combined with the sensory evaluation, the sample2 of membrane filtration has a strong aroma with jasmine fragrance, and the taste is rich and sweet, which is the best among the three samples. The sample1 has a relatively weak aroma without characteristic aroma of jasmine tea , which is obviously different from the raw material aroma . The sample distilled under reduced pressure is not preferred because it has a high aroma but with an unexpected mixed odor. A comprehensive analysis indicates that No.2 of filtration treat processing can yield relatively good products with expected flavors.