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
作者： Tao, Meng 1 ; Guo, Wenli 2 ; Liang, Jin 2 ; Liu, Zhengquan 1 ;
作者机构： 1.Zhejiang Acad Agr Sci, Inst Sericulture & Tea, 298 Desheng Rd, Hangzhou 310021, Peoples R China
2.Anhui Agr Univ, Sch Tea & Food Sci & Technol, State Key Lab Tea Plant Biol & Utilizat, Hefei 230036, Peoples R China
3.Anhui Agr Univ, Anhui Engn Res Ctr High Value Utilizat Characteris, Coll Tea & Food Sci & Technol, Minist Agr & Rural Affairs,Key Lab Jianghuai Agr P, Hefei 230036, Peoples R China
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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