Processing quality and aroma characteristics of fresh noodles intermingled with large-leaf yellow tea powder
文献类型： 外文期刊
第一作者： Wang, Zhuochen
作者： Wang, Zhuochen;Li, Yuhuan;Jiang, Jian;Wang, Zhuochen;Jiang, Jian;Li, Yuhuan;Qian, Chao;Xiong, Guoyuan;Chen, Qi;Chen, Qi;Feng, Bin;Chen, Qi
作者机构：
关键词： Fresh noodles; Tea polyphenols; Antioxidant; Gas chromatography -ion mobility spectrometry; (GC-IMS); Flavor
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）
ISSN： 0023-6438
年卷期： 2023 年 174 卷
页码：
收录情况： SCI
摘要： Large-leaf yellow tea is attracting increasing attention because of its health effects, and its emerging development in food processing. Because of the special baking flavor of the tea, the preparing fresh noodles with ultra-finely ground large-leaf yellow tea powder (LYTP) is conducive to the development of nutrition-enhanced noodle products with special flavors. In this study, the quality characteristics and sensory flavor of fresh tea noodles (TNs) prepared under optimal conditions were tested. The results showed that compared with those of the control group (CK) without added tea, the hardness, elasticity, and tensile properties of TNs were significantly enhanced (P < 0.05), but the cooking loss was slightly higher. The sensory score for the overall acceptability of cooked TNs reached 7.0 +/- 0.29. The results of gas chromatography-ion mobility spectrometry (GC-IMS) and sensory evaluation showed that TNs effectively retained the unique aroma (rice-crust aroma) components of tea powder. This provides a theoretical basis for preparing fresh TNs with a high quality and high-tea powder ratio, and also a data reference for the development of deep processing products of large-leaf yellow tea.
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