Effect of baking on the flavor stability of green tea beverages

文献类型： 外文期刊

第一作者： Fu, Yan-Qing

作者： Fu, Yan-Qing;Wang, Jie-Qiong;Chen, Jian-Xin;Wang, Fang;Yin, Jun-Feng;Xu, Yong-Quan;Wang, Jie-Qiong;Zeng, Liang;Shi, John

作者机构：

关键词： Green tea beverages; Sensory quality; Flavor stability; Baking; Pyrroles

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 331 卷

页码：

收录情况： SCI

摘要： Flavor stability is important for the quality of tea beverages. Baking is a typical processing technology to improve the flavor of tea leaves. In present study, seven raw tea materials, including steamed spring and autumn tea leaves, pan-fired spring tea leaves, and their corresponding baked tea leaves, were used to investigate the effect of baking on flavor stability of green tea beverages. The results showed that tea beverages prepared with baked tea had better flavor stability. The baking process obviously changed the concentrations of some important flavor substances, especially the aromatic pyrrole substances from 0 (unbaked) to 338.13 mu g/L (baked) in tea beverages. Heat treatment had little influence on the flavor of tea beverages prepared from baked tea, but caused great changes in non-volatile and volatile components in those prepared from unbaked leaves. These results could help guide the processing of tea beverages which would improve their flavor quality stability.

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