Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking

文献类型： 外文期刊

第一作者： Tao, Meng

作者： Tao, Meng;Liu, Zhengquan;Guo, Wenli;Liang, Jin;Liu, Zhengquan;Liang, Jin

作者机构：

关键词： Green tea beverages; Cooked off-flavor; Sterilization; Baking; Masking effect

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 464 卷

页码：

收录情况： SCI

摘要： The occurrence of the cooked off-flavor during the thermal sterilization of green tea beverages negatively impacts their quality. This study aimed to identify the key cooked off-flavor compounds by molecular sensory science. The increase of 12 compounds, including malty (e.g., 3-methylbutanal), floral (e.g., linalool), sweet (e.g., methional), and smoky (2-methoxy-4-vinylphenol) compounds, contributed to the development of the cooked off-flavor. Additionally, the loss of five aroma compounds-dimethyl sulfide, (E)-/3-ionone, E )-/3- ionone, 2-methylbutanal, 1penten-3-one, and (E,Z)-2,6-nonadienal-also E,Z )-2,6-nonadienal-also caused the emergence this undesirable flavor. One potential solution to reduce the cooked off-flavor was the baking of tea raw materials. While baking did not significantly reduce the concentration of off-flavor compounds, it led to an increase in eight roasty aroma compounds, such as pyrazines and pyrroles, which helped partially mask the cooked off-flavor in green tea beverages.

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