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Method for analyzing aroma components and taste quality of barley tea

A technology for aroma components and analysis methods, applied in the directions of analysis materials, material separation, measurement devices, etc., can solve the problems of barley tea aroma components and taste quality detection reports, etc., and achieve the effects of high accuracy and rapid analysis methods.

Pending Publication Date: 2022-04-12
SHANGHAI ACAD OF AGRI SCI +1
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Problems solved by technology

[0004] At present, domestic research on barley tea mainly focuses on the preparation method of barley tea or barley tea beverage, and there are almost no reports on the detection of aroma components and taste quality in barley tea.

Method used

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  • Method for analyzing aroma components and taste quality of barley tea
  • Method for analyzing aroma components and taste quality of barley tea
  • Method for analyzing aroma components and taste quality of barley tea

Examples

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Embodiment Construction

[0040] The present invention will be further described below in conjunction with specific examples.

[0041]The electronic nose in the examples: German Airsense PEN3; gas chromatography-mass spectrometry: Agilent 7890B-5977B; electronic tongue: Japan INSENT, TS-5000Z; the test material is made by frying the harvested barley grains of the "Hua 30" variety The barley tea was provided by the Plant Cell Engineering Laboratory of the Institute of Biotechnology, Shanghai Academy of Agricultural Sciences.

[0042] Example Evaluation of Aroma Components and Taste Quality in Barley Tea under Different Roasting Temperatures

[0043] 1. Roasting process of barley tea

[0044] Pour 10 kg of barley into electric heating drums with temperatures of 160°C, 240°C and 300°C respectively for frying. The frying time is 30 minutes. Cool the fried barley tea at room temperature and store it in a sealed bag for later use. The numbers are 1#, 2# and 3# barley tea samples.

[0045] 2. Electronic no...

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Abstract

The invention relates to a method for analyzing aroma components and taste quality of barley tea, which comprises the following steps of: detecting and analyzing the aroma components in the barley tea under different stir-frying processes by using an electronic nose and a headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) analysis technology, and performing PCA (principal component analysis) and LDA (linear discriminant analysis) on a test result. The smell intensity fingerprint spectrum of the volatile aroma substances in the barley tea is obtained, and the aroma quality of the barley tea at different stir-frying temperatures can be quickly judged and analyzed; the electronic tongue technology is used for evaluating the taste of the barley tea, the analysis method is rapid, simple and high in accuracy, effective distinguishing and quantitative analysis can be conducted on changes of aroma components in the barley tea processed at different stir-frying degrees, the taste of the barley tea is evaluated, and the aroma quality of the barley tea is objectively evaluated.

Description

technical field [0001] The invention belongs to the technical field of aroma substance detection, and in particular relates to an analysis method for aroma components and taste quality of barley tea. Background technique [0002] Barley (Hordeum vulgare L.) is one of the oldest cereal crops in the world and the fourth largest cereal crop in the world. Barley is rich in functional ingredients such as phenolic acids, flavonoids, sterols, lignans, phenolic alcohols, and folic acid, which have anti-diabetic, anti-cancer, cardiovascular disease prevention, anti-oxidation, and cholesterol-lowering effects. combined. [0003] Barley is mainly used as raw material for beer industry, animal husbandry feed and food processing raw material. Barley tea is made from the grains of barley and is considered a health food. With the improvement of people's living standards and the increasing research on substitute teas, the drinking value of barley tea has gradually become prominent. Barl...

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Application Information

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IPC IPC(8): G01N30/06G01N30/88
Inventor 李静王晨光王荣谈张述伟徐红卫杨邦伟刘成洪陆瑞菊陈志伟
Owner SHANGHAI ACAD OF AGRI SCI
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