绿茶作为辅料增添啤酒风味已被众多研究者们广泛关注，但绿茶的添加方式对啤酒风味的影响鲜有研究。该文将太平猴魁以3种不同投料方式加入到啤酒的发酵中，来研究清香型绿茶投料方式对啤酒挥发性风味物质的影响。采用GC-MS对不同组啤酒的风味物进行鉴定分析，通过对多种风味物质的香味活性值(odor activ-ity values，OAV)筛选以及偏最小二乘-判别分析(partial least squares-discriminant analysis，PLS-DA)，研究不同工艺下绿茶啤酒的香气组分差异和关键香气组分标记物。结果表明，不同工艺下太平猴魁绿茶啤酒的挥发性成分差异显著(P＜0。05)。在太平猴魁绿茶啤酒中，以OAV≥ 0。1筛选出了 20种香气成分，其中β-紫罗兰酮、异戊醛、β-环柠檬醛、蘑菇醇和香茅醇这5种挥发性成分来源于太平猴魁，并且在冷萃的条件下能更多保留这类风味成分，使得啤酒具有更加丰富的风味属性。根据PLS-DA模型进一步筛选得到了 9种变量投影重要性值大于1的物质，其中月桂酸乙酯、乙酸苯乙酯、月桂醇、正癸醛和壬醛这类香气化合物对啤酒的清香和花香风味属性具有重要贡献，可作为区分不同工艺下太平猴魁绿茶啤酒的香气组分标记物。
Effect of different tea addition methods on flavor of Taiping Houkui green tea beer
The addition of green tea as an adjunct to enhance beer flavor has attracted considerable attention from researchers,but there is limited research on the influence of different tea addition methods on beer flavor.This study incorporates Taiping Houkui green tea into beer fermentation using three different methods to investigate the impact of the fragrant green tea addition on the volatile flavor com-pounds of beer.GC-MS was used to identify and analyze the flavor compounds in different beer groups.By screening the odor activity values(OAV)of different flavor compounds and conducting partial least squares-discriminant analysis(PLS-DA),the study examined the varia-tions in aroma components and key aroma markers of green tea beer under different processes.Results showed significant differences(P＜0.05)in volatile aroma compounds of Taiping Houkui green tea beer under different processes.Among the 20 aroma compounds screened with OAV≥0.1 in Taiping Houkui green tea beer,five aroma compounds,including β-ionone,isovaleraldehyde,β-cyclocitral,mush-room alcohol,and citronellal,were derived from Taiping Houkui tea and were more retained under cold extraction conditions,resulting in a more diverse flavor profile in the beer.According to the PLS-DA model,9 variables with variable importance projection values greater than 1 were further selected,among which substances such as ethyl laurate,ethyl benzoate,lauryl alcohol,nonanal,and decanal,which are aroma compounds,make significant contributions to the fresh and floral flavor attributes of beer.These compounds can serve as marker components for distinguishing the aroma profile of Taiping Houkui green tea beer under different brewing processes.
green teabeerTaiping HoukuiGC-MSvolatile flavorpartial least squares-discriminant analysis
万方数据
维普
