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首页> 外文期刊>Food Technology and Biotechnology >Effects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Summer Tieguanyin Oolong Tea from the Chinese Anxi County
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Effects of Exogenous Enzymatic Treatment During Processing on the Sensory Quality of Summer Tieguanyin Oolong Tea from the Chinese Anxi County

机译：加工过程中外源酶处理对中国安溪县夏季铁观音乌龙茶感官品质的影响

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摘要

In order to attenuate the bitter taste and improve the aroma of the summer tieguanyin oolong tea from the Chinese Anxi county, the effects of processing treatment with exogenous laccase and alpha-galactosidase on tea sensory quality and related compounds were investigated. The solutions of laccase and/or alpha-galactosidase were sprayed on the tea leaves before the first drying process. The sensory evaluation results showed that the sensory quality of the tea was significantly enhanced with the enzymatic treatment. The combined application of laccase at 8.25 and alpha-galactosidase at 22 U per kg of fresh tea shoots achieved the most satisfying sensory quality. Further analysis of flavour-related constituents was carried out by HPLC and GC-MS. The HPLC analysis showed that the contents of cate-chins and total polyphenols were reduced, compared to the untreated group, by 11.9 and 13.3 % respectively, and the total soluble sugars and water extract content were increased by 19.4 and 6.6 % respectively, after the treatment with both enzymes. The decrease of cate-chins and total polyphenols reduced the bitterness and astringency of the summer tea, while the increase of total soluble sugars and water extract content improved the sweetness and mellow taste. The aromatic compound data from GC-MS showed that the total essential oil content in these tea samples co-treated with laccase and alpha-galactosidase increased significantly, in which aldehydes, alcohols, esters and alkenes increased by 23.28, 37.05, 20.10 and 38.99 %, respectively. Our data suggest that the exogenous enzymatic treatment can enhance the summer oolong tea quality, especially its taste and aroma.
机译：为了减轻中国安溪县夏季铁观音乌龙茶的苦味，提高香气，研究了外源漆酶和α-半乳糖苷酶处理工艺对茶感官品质及相关物质的影响。在第一次干燥之前，将漆酶和/或α-半乳糖苷酶的溶液喷在茶叶上。感官评价结果表明，通过酶处理，茶的感官品质显着提高。每公斤鲜茶芽的8.25漆酶和22 U的α-半乳糖苷酶的组合施用获得了最令人满意的感官品质。风味物质相关成分的进一步分析通过HPLC和GC-MS进行。 HPLC分析显示，与未处理组相比，儿茶素和总多酚的含量分别降低了11.9％和13.3％，而可溶性糖和水提取物的总含量分别比未处理组降低了19.4％和6.6％。用两种酶治疗。儿茶素和总多酚的减少降低了夏季茶的苦味和涩味，而总可溶性糖和水提取物含量的增加则改善了甜度和醇厚的口感。 GC-MS的芳香化合物数据显示，这些经漆酶和α-半乳糖苷酶共同处理的茶样品中的总精油含量显着增加，其中醛，醇，酯和烯烃的含量分别增加了23.28、37.05、20.10和38.99％ ， 分别。我们的数据表明，外源酶处理可以提高夏季乌龙茶的品质，尤其是其味道和香气。

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