The chemical, sensory, and volatile characteristics of instant sweet tea (Lithocarpus litseifolius [Hance] Chun) using electronic nose and GC-MS-based metabolomics analysis

文献类型： 外文期刊

第一作者： Liu, Hong-Yan

作者： Liu, Hong-Yan;Liu, Yi;Li, Ming-Yue;Mai, Ying-Hui;Guo, Huan;Wang, Yu;Zhang, Jia-Yu;Gan, Ren-You;Li, Ming-Yue;Gan, Ren-You;Mai, Ying-Hui;Wadood, Syed Abdul;Raza, Ali

作者机构：

关键词： Lithocarpus litseifolius; Instant tea; Volatile compound; Electronic nose; HS-SPME-GC-MS

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.056； 五年影响因子：6.295 ）

ISSN： 0023-6438

年卷期： 2022 年 163 卷

页码：

收录情况： SCI

摘要： This study aims to investigate the effect of instant tea processing on the chemical, sensory, and volatile profiles of sweet tea. Young leaves of Lithocarpus litseifolius [Hance] Chun were extracted and dried with freeze-drying and spray-drying, respectively. The contents of proteins, polysaccharides, total phenolics, total flavonoids, and free amino acids in instant teas were found to be higher than those in sweet tea. A total of 268 volatiles were identified by HS-SPME-GC-MS, and 88 compounds showed significant differences among different samples, and most of volatile compounds showed lower concentrations in instant tea powder than sweet tea powder. Nine aroma attributes were evaluated through descriptive sensory analysis. Sweet tea had a higher intensity of woody, green, floral, fruity, and sweet descriptor, while the instant sweet teas demonstrated the higher intensity of caramel-like attribute. Our study emphasized the nutritive value of instant sweet tea, while the aroma needs to be improved further.

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