贮藏条件对发芽大麦茶风味物质变化的影响

采用感官评定方法和气相色谱-质谱技术,研究发芽大麦茶在不同贮藏温度(室温25℃、冷藏4℃、冻藏-20℃)和贮藏时间(3、6、9个月)条件下,主要风味物质的变化。结果表明:冷藏3个月发芽大麦茶的感官比其他贮藏条件较优,而且低温冷藏有利于形成和有效保留发芽大麦茶的香气成分;而发芽大麦茶在室温和冻藏条件下的特征风味物质含量一直在降低,贮藏后期(6~9个月)酸、醇、萘类物质增加,有不愉快的味道。发芽大麦茶适宜的贮藏条件为冷藏(4℃)短期贮藏(0~3个月)。

Effects of Storage Conditions on Flavor Compounds in Germinated Barley Tea

Changes in aroma components in germinated barley tea stored at different temperatures (25, 4 ℃, and -20 ℃)
for different periods (3, 6 and 9 months) were investigated by GC-MS and sensory evaluation. The results showed that
germinated barley tea had the best sensory evaluation and aroma retention after refrigerated storage for three months, and
refrigerated storage favored the formation and retention of characteristic flavor substances. The contents of characteristic
flavor substances were reduced during storage at 4 ℃ or -20 ℃ and the contents of acids, alcohols and naphthalene,
responsible for the unpleasant taste of germinated barely tea, were increased in the late stage of storage. The best storage
condition for germinated barley tea was low-temperature (4 ℃), short-term storage (0–3 months).