To optimize the traditional frying process of Vine tea and improve the sensory quality of Vine tea.The traditional fry-ing process conditions of Vine tea were optimized by single factor experiment and Box-behnken central combination design ex-periments,with the sensory score as the response value.The volatile aroma components of Vine tea samples were analyzed by HS-SPME-GC-MS method.The results showed that the optimized frying process conditions were frying time of 20 min,frying temperature of 210 ℃,and kneading time of 31 min.Under the optimized process conditions,a total of 33 volatile aroma substances were detected in the Vine tea samples,including 10 types of alkenes,6 types of alkanes,4 types of alcohols,1 type of ketone,3 types of esters,2 types of aldehydes,and 7 other types(alkane heterocyclic compounds),with the relative contents of 22.4％,35.2％,4.3％,0.3％,16.0％,2.3％,and 19.5％,respectively.Among the detected components,β-ionone,nonanal,trans-2-hexenal,and l-octen-3-ol belong to the characteristic aroma components of Vine tea.These ingredients made up the floral and fruity flavor of Vine tea.The optimized traditional frying process conditions of Vine tea are feasible,and the quality of the obtained Vine tea was excellent,which provides a scientific basis for the deep processing and utilization of Vine tea.
关键词
藤茶/传统炒青工艺/Box-behnken中心组合设计/香气成分
Key words
Vine tea/traditional stir-frying green tea technique/Box-behnken central composite design/aroma components
万方数据