Effects of extruding processing of Tieguanyin tea stem on its flavor and aroma components

被引：0

作者：

Du B. ^{[1
]}

Chen Y. ^{[2
]}

Li Y. ^{[1
,3
]}

Jiang D. ^{[1
]}

Xia Y. ^{[1
]}

Yang G. ^{[1
]}

机构：

[1] College of Food Science, South China Agriculture University

[2] College of Light Industry and Food, Zhongkai University of Agriculture and Engineering

[3] Department of Food Science, Guangdong Food and Drug Vocational College

来源：

Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2010年 / 26卷 / 09期

关键词：

Agricultural products; Aroma analysis; Extrusion; Flavors; Sensory evaluation; Tea stalk;

D O I：

10.3969/j.issn.1002-6819.2010.09.063

中图分类号：

学科分类号：

摘要：

For the comprehensive utilization tea stalk which was always discarded by tea processing factories, the Tieguanyin tea stalk was processed by extrusion technology. The aroma and taste components in the Tieguanyin tea stalk before and after extrusion were determined. Results revealed that the decreases in the contents of taste components such as ash, caffeine and tea polyphenols were much noted after extrusion than original tea stalk. The water extracts were the same lever while the content of carbohydrate increased. 48 kinds of aroma ingredients in tea stalk after extrusion were identified, 5 kinds less than those in original tea stalk. There were 5.28% phenethyl alcohol and 3.69% indole more in the expanding tea stalk than those in the original tea stalk, but there was 0.15% nerolidol less in expanding tea stalk.

引用

页码：381 / 384

页数：3

共 13 条

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