1. Preservation of Aroma in Rougui Oolong Tea by Hydroxypropyl-β-cyclodextrin
- Author
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Yanqun XU, Jing HUANG, Ziqing WU, Nanfeng TAN, Jiayi XU, Jia CHEN, Tian YE, Gennü WANG, Dan LONG, Yongquan XU, and Zisheng LUO
- Subjects
rougui oolong tea ,volatile aroma compounds ,hydroxypropyl-β-cyclodextrin ,storage stability ,thermal stability ,Food processing and manufacture ,TP368-456 - Abstract
Oolong tea was highly favored by consumers for its rich aroma. However, there was significant loss of fragrance in Oolong tea products during processing and storage, urgently necessitating the development of corresponding technologies to stabilize aroma molecules. Addressing this, this study investigated the stabilization of aroma compounds in Rougui Oolong tea. Employing spinning cone column distillation, volatile organic compounds (VOCs) were extracted from the tea. The effect of hydroxypropyl-β-cyclodextrin on inhibiting the aromatic loss of these extracted VOCs during storage was assessed using gas chromatography-ion mobility spectrometry. Results showed that after 7, 21, and 42 days of storage at room temperature (25 ℃), the samples treated with hydroxypropyl-β-cyclodextrin (experimental group) consistently contained significantly higher quantities of VOCs compared to the untreated controls (P
- Published
- 2024
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