Roasting pretreatment reduces retort odor formation in green tea beverages: Evidence from chemometrics and sensory evaluation
文献类型： 外文期刊
作者： Wang, Jie-Qiong 1 ; Gao, Ying 1 ; Chen, Jian-Xin 1 ; Wang, Fang 1 ; Ma, Yuan-Yuan 1 ; Feng, Zhi-Hui 1 ; Yin, Jun-Feng 1 ; Zeng, Liang 2 ; Zhou, Weibiao 3 ; Xu, Yong-Quan 1 ;
作者机构： 1.Chinese Acad Agr Sci, State Key Lab Tea Plant Germplasm Innovat & Resour, Tea Res Inst, Hangzhou 310008, Peoples R China
2.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China
3.Natl Univ Singapore, Dept Food Sci & Technol, Sci Dr 2, Singapore 117542, Singapore
关键词： Green tea beverages; Roasting; Retort odor; Aroma degradation
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 30 卷
页码：
收录情况： SCI
摘要： Aroma degradation is a pivotal technical challenge restricting the development of tea beverages. Addressing the aroma stability is a pressing issue for the tea beverage industry. In this study, the effect of roasting raw materials on the formation of retort odor in green tea beverages was assessed using chemometrics and sensory evaluation. The results found that roasting could significantly reduce the concentration of specific retort odorants including theaspirane (0.260 -> 0 mu g/L) and linalool (-31.30 %), while significantly promoting the accumulation of Maillard reaction products including 3-ethyl-2,5-dimethylpyrazine (0 -> 0.800 mu g/L), 2-acetylfuran (0 -> 0.104 mu g/L), and norisoprenoids including alpha-ionone (0 -> 0.059 mu g/L), beta-cyclocitral (28.57 %), beta-ionone (82.46 %) (p < 0.05). Sensory evaluation results indicated that moderate roasting (5 min) effectively reduced the intensity of retort odor in green tea beverages while maintaining high overall acceptability. The study provides a theoretical basis for flavor regulation in the tea beverage industry.
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