Composite tea aroma compound with sweet taste enhancing effect and application thereof

Abstract

The invention discloses a compound tea aroma compound with a sweet taste enhancing effect and application thereof. The compound tea aroma compound with the sweet taste enhancing effect comprises more than three of beta-damascenone, beta-ionone, linalool and geraniol. According to the application, the compound tea aroma compound with the sweet taste enhancing effect is added into the sugar-free pure tea beverage to be uniformly dispersed, so that the compound tea aroma compound is completely dissolved, and the concentration of the linalool in the uniformly dispersed sugar-free pure tea beverage is 47-540 [mu] g / L. The sweetening effect is achieved through the compound tea aroma compound, by means of the compound tea aroma compound, the effect of improving aroma can be achieved, the sweetening effect can be achieved under the condition that sugar is not added, and good application prospects are achieved.

Description

Technical Field

[0001] The present invention relates to the technical field of food additives, and relates to a compound tea aroma compound with a sweetening enhancement effect and its application. Background Art

[0002] With the continuous growth of consumers' demand for healthy foods, sugar-free pure tea beverages have gradually gained market favor due to their low calorie and high nutritional value characteristics. However, existing sugar-free pure tea beverages generally have the problems of low aroma and insufficient sweetness intensity, which to a certain extent limit their market popularity and consumption promotion.

[0003] Volatile substances naturally present in tea leaves, such as β - damascenone, β - ionone, linalool and geraniol, are important components of tea aroma. These volatile compounds have extremely low aroma thresholds and can endow beverages with strong fruity and floral aroma characteristics. Although the role of these substances in tea aroma formation has been widely studied, there is no application report in the prior art on their use in enhancing the sweet taste perception of sugar-free pure tea beverages.

[0004] Therefore, developing a technical solution that can significantly enhance the sweet taste perception intensity of sugar-free pure tea beverages without adding sugar has important practical significance and market value. The present invention first proposes its sweetening enhancement effect and provides an innovative solution for the flavor improvement of sugar-free pure tea beverages. Summary of the Invention

[0005] Aiming at the above-mentioned defects existing in the prior art, the purpose of the present invention is to design and provide a technical solution that can significantly enhance the sweet taste perception intensity of sugar-free pure tea beverages without adding sugar, overcoming the defects of low aroma and insufficient sweetness intensity commonly existing in existing sugar-free pure tea beverages.

[0006] To achieve the above purpose, the present invention specifically adopts the following technical solutions: On the one hand, the present invention provides a compound tea aroma compound with a sweetening enhancement effect, and the compound tea aroma compound is composed of β - damascenone, β - ionone, linalool and geraniol, or is composed of β - ionone, linalool and geraniol.

[0007] The above compound tea aroma compound is a volatile compound actually detected in tea categories such as black tea, white tea and yellow tea by a gas chromatography-mass spectrometry (GC-MS), and is identified as an important aroma-active substance by a gas chromatography-olfactometry (GC-O). Among them, β - damascenone has a sweet and fruity aroma, β- Ionone has a sweet and floral aroma, and linalool and geraniol have sweet, fruity and floral aromas. According to the experiment that the smell can enhance the taste perception, these aroma-active substances with sweet and fruity-floral aromas are selected to achieve the sweetening effect.

[0008] The present invention achieves the sweetening effect through tea aroma compounds, specifically by compounding β - Damascenone, β - Ionone, linalool and geraniol. The tea aroma compounds can not only enhance the aroma effect, but also achieve the sweetening effect without adding sugar.

[0009] The present invention first proposes to use compound tea aroma compounds to enhance the sweetness intensity of sugar-free pure tea beverages. According to the influence of aroma on taste perception, the sweetening research is carried out by regulating the aroma, which makes up for the blank of sweetening induced by aroma substances and provides a theoretical basis and technical support for enhancing the sweet taste perception by aroma induction.

[0010] As a preferred technical solution: The compound tea aroma compounds of the present invention include β - Damascenone, β - Ionone, linalool and geraniol, β - Damascenone, β - The addition amounts of ionone, linalool and geraniol are 1-4 μg / L, 2-6 μg / L, 530-550 μg / L, 110-130 μg / L, and the tea aroma is black tea aroma.

[0011] The compound tea aroma compounds of the present invention include β - Ionone, linalool and geraniol, β - The addition amounts of ionone, linalool and geraniol are 6-8 μg / L, 50-55 μg / L, 160-165 μg / L, and the tea aroma is white tea aroma.

[0012] The compound tea aroma compounds of the present invention include β - Ionone, linalool and geraniol, β - The addition amounts of ionone, linalool and geraniol are 8-12 μg / L, 45-50 μg / L, 605-615 μg / L, and the tea aroma is yellow tea aroma.

[0013] On the other hand, the present invention provides the application of the above compound tea aroma compounds with a sweetening enhancement effect in enhancing the sweetness and black tea flavor of sugar-free black tea beverages; the application of the above compound tea aroma compounds with a sweetening enhancement effect in enhancing the sweetness and white tea flavor of sugar-free white tea beverages; the application of the above compound tea aroma compounds with a sweetening enhancement effect in enhancing the sweetness and yellow tea flavor of sugar-free yellow tea beverages.

[0014] The present invention also provides a method for enhancing the sweetness and tea fragrance of sugar-free tea beverages, specifically by adding the above-mentioned compound tea fragrance compound with a sweetness-enhancing effect to sugar-free black tea, white tea, and yellow tea beverages and uniformly dispersing them so that the compound tea fragrance compound is completely dissolved.

[0015] The above invention has the following advantages or beneficial effects: (1) The compound tea fragrance compound with a sweetness-enhancing effect of the present invention realizes sweetening through the compound tea fragrance compound. Specifically, it is through compounding β -damascenone, β -ionone, linalool, geraniol and other key tea fragrance compounds. The use of the compound tea fragrance compound can not only enhance the aroma of tea beverages, but also achieve a sweetening effect without adding sugar; (2) The compound tea fragrance compound with a sweetness-enhancing effect of the present invention introduces aroma substances into the field of sweetening additives for the first time. According to the influence of aroma on taste perception, sweetening research is carried out by regulating aroma, making up for the blank of sweetening induced by aroma substances, and providing a theoretical basis and technical support for enhancing sweet taste perception induced by aroma. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 is β -damascenone, β -ionone, linalool and geraniol chemical structures.

[0017] Figure 2 is β -damascenone, β -ionone, linalool and geraniol sources, where β -damascenone is formed by the hydrolysis of neoxanthin in tea leaves; β -ionone is formed by the β -carotene in tea leaves through enzymatic hydrolysis; linalool and geraniol are formed by the enzymatic hydrolysis of geranyl pyrophosphate in tea leaves.

[0018] Figure 3 is β -damascenone, β -ionone, linalool and geraniol and their complexes' sweetening and aroma-enhancing effects on sugar-free black tea beverages (based on sensory evaluation).

[0019] Figure 4 is β -damascenone, β -ionone, linalool and geraniol and their complexes' sweetening effect on sugar-free black tea beverages (based on electronic tongue).

[0020] Figure 5 is β- Enhancement effects of ionone, linalool, geraniol and their complexes on the sweetness and aroma of sugar-free white tea beverages (based on sensory evaluation).

[0021] Figure 6 Yes β - Damascenone, β - Enhancement effects of ionone, linalool, geraniol and their complexes on the sweetness of sugar-free white tea beverages (based on electronic tongue).

[0022] Figure 7 Yes β - Enhancement effects of ionone, linalool, geraniol and their complexes on the sweetness and aroma of sugar-free yellow tea beverages (based on sensory evaluation).

[0023] Figure 8 Yes β - Damascenone, β - Enhancement effects of ionone, linalool, geraniol and their complexes on the sweetness of sugar-free yellow tea beverages (based on electronic tongue). Detailed implementation manners

[0024] The following further describes the present invention in conjunction with embodiments. These embodiments are implemented on the premise of the technical solution of the present invention, but the protection scope of the present invention is not limited to the following verification embodiments.

[0025] The sugar-free tea beverage of the present invention refers to a tea soup beverage without adding external sugar and sweeteners.

[0026] Example 1: β - Damascenone, β - Enhancement effects of ionone, linalool, geraniol on the sweetness and aroma of black tea The sensory evaluation panel was pre-trained. Referring to the established sweetness intensity scale based on sucrose solution (10-point system, 1 point is the lowest and 10 points is the highest), the sweetness intensity of each sample was quantitatively evaluated in turn. At the same time, a 5-point scoring system (0 - 5) was used to conduct a sensory evaluation of the aroma intensity of each sample. That is: 0 represents no aroma, and 5 represents strong aroma. The members of the evaluation panel tasted 6 samples at a time, namely ① sugar-free black tea beverage; ② sugar-free black tea beverage added with 2 μg / L of β - Damascenone; ③ sugar-free black tea beverage added with 4 μg / L of β - Ionone; ④ sugar-free black tea beverage added with 540 μg / L of linalool; ⑤ sugar-free black tea beverage added with 120 μg / L of geraniol; ⑥ sugar-free black tea beverage added with 2 μg / L of β - Damascenone, 4 μg / L of β - Ionone, 540 μg / L of linalool and 120 μg / L of geraniol. Using the sugar-free black tea beverage as a blank control, T-tests were conducted respectively, and the results are asFigure 3 As shown, it is proved that β - Damascenone, β - Ionone, linalool and geraniol all have a significant enhancing effect on the sweetness intensity of sugar-free black tea beverages. When these four key tea aroma compounds are combined in the above concentration ratios, the sweetness can reach the highest level, and the aroma of black tea beverages is significantly enhanced.

[0027] The signal response intensities of each sample were measured in turn using the sweetness sensor of the electronic tongue device. Using sugar-free black tea beverage as a blank control, T-tests were performed respectively, and the results are as Figure 4 shown, it is proved that β - Damascenone, β - Ionone, linalool and geraniol all have a significant increase in the sweetness signal intensity of sugar-free black tea beverages. When these four key tea aroma compounds are combined in the above concentration ratios, the sweetness signal intensity can reach the highest level.

[0028] Example 2: β - The enhancing effects of ionone, linalool and geraniol on the sweetness and aroma of white tea The sensory evaluation panel had undergone sensory training in advance. Referring to the established sweetness intensity scale based on sucrose solution (10-point system, 1 point being the lowest and 10 points being the highest), the sweetness intensity of each sample was quantitatively evaluated in turn. At the same time, a 5-point scoring system (0 - 5) was used to conduct a sensory evaluation of the aroma intensity of each sample. That is: 0 represents no aroma, and 5 represents strong aroma. The members of the evaluation panel tasted 5 samples at a time, namely ① sugar-free white tea beverage; ② sugar-free white tea beverage added with 7 μg / L of β - Ionone; ③ sugar-free white tea beverage added with 54 μg / L of linalool; ④ sugar-free white tea beverage added with 162 μg / L of geraniol; ⑤ sugar-free white tea beverage added with 7 μg / L of β - Ionone, 54 μg / L of linalool and 162 μg / L of geraniol. Using sugar-free white tea beverage as a blank control, T-tests were performed respectively, and the results are as Figure 5 shown, it is proved that β - Ionone, linalool and geraniol all have a significant enhancing effect on the sweetness intensity of sugar-free white tea beverages. When these three key tea aroma compounds are combined in the above concentration ratios, the sweetness can reach the highest level, and the aroma of white tea beverages is significantly enhanced.

[0029] The signal response intensities of each sample were measured in turn using the sweetness sensor of the electronic tongue device. Using sugar-free white tea beverage as a blank control, T-tests were performed respectively, and the results are as Figure 6 shown, it is proved that β - Damascenone, β-Ionone, linalool and geraniol significantly enhance the sweetness signal intensity of sugar-free white tea beverages. When these four key tea aroma compounds are combined in the above concentration ratio, the sweetness signal intensity can reach the highest level.

[0030] Embodiment 3: β -Enhancing effects of ionone, linalool and geraniol on the sweetness and aroma of yellow tea After sensory training, the sensory evaluation team made quantitative evaluations of the sweetness intensity of each sample in turn, referring to the established sweetness intensity scale based on sucrose solution (10 points, 1 point is the lowest, 10 points is the highest). At the same time, a 5-point scoring system (0-5) was used to conduct sensory evaluations on the aroma intensity of each sample. That is, 0 represents no aroma, and 5 represents a strong aroma. The evaluation team members tasted 5 samples at a time, namely ① sugar-free yellow tea beverage; ② sugar-free yellow tea beverage with 10 μg / L of β -ionone; ③47 μg / L linalool was added to sugar-free yellow tea beverage; ④610 μg / L geraniol was added to sugar-free yellow tea beverage; ⑤10 μg / L β -ionone, 47 μg / L linalool and 610 μg / L geraniol. Sugar-free yellow tea beverage was used as blank control, and T-test was performed respectively. The results are as follows Figure 7 As shown, it is proved β -Ionone, linalool and geraniol all have a significant effect on enhancing the sweetness intensity of sugar-free yellow tea beverages. When these three key tea aroma compounds are combined in the above concentration ratio, the sweetness can reach the highest level and the aroma of the yellow tea beverage is significantly enhanced.

[0031] The sweetness sensor of the electronic tongue device was used to measure the signal response intensity of each sample in turn. The sugar-free yellow tea beverage was used as a blank control, and T-tests were performed respectively. The results are as follows Figure 8 As shown, it is proved β -Damascenone, β -Ionone, linalool and geraniol significantly enhance the sweetness signal intensity of sugar-free yellow tea beverages. When these four key tea aroma compounds are combined in the above concentration ratio, the sweetness signal intensity can reach the highest level.

[0032] The above description is only a specific embodiment of the present invention, but the structural features of the present invention are not limited thereto. Any changes or modifications made by any technician in the field of the present invention are included in the protection scope of the present invention.

Claims

1. A compound tea aroma compound with a sweet taste enhancing effect, characterized in that, The compound tea aroma compound consists of β - damascenone, β - ionone, linalool and geraniol, or consists of β - ionone, linalool and geraniol.

2. The compound tea aroma compound with a sweetening enhancement effect according to claim 1, wherein The compound tea aroma compounds include β - damascenone, β - ionone, linalool and geraniol, β - damascenone, β - The addition amounts of ionone, linalool and geraniol are 1 - 4 μg / L, 2 - 6 μg / L, 530 - 550 μg / L, 110 - 130 μg / L, and the tea aroma is black tea aroma.

3. The compound tea aroma compound with a sweetening enhancing effect as claimed in claim 1, characterized in that, The compound tea aroma compound includes β - ionone, linalool and geraniol, β - the addition amounts of ionone, linalool and geraniol are 6-8 μg / L, 50-55 μg / L and 160-165 μg / L, and the tea aroma is white tea aroma.

4. The compound tea fragrance compound with a sweetening enhancement effect according to claim 1, characterized in that, The composite tea aroma compound includes β - ionone, linalool and geraniol, β - the addition amounts of ionone, linalool and geraniol are 8-12 μg / L, 45-50 μg / L, 605-615 μg / L, and the tea aroma is the aroma of yellow tea.

5. Use of the compound tea aroma compound with a sweetening enhancing effect as described in claim 2 in enhancing the sweetness and black tea aroma of a sugar-free black tea beverage.

6. Use of the compound tea aroma compound with a sweetening enhancing effect as described in claim 3 in enhancing the sweetness and white tea aroma of a sugar-free white tea beverage.

7. Use of the compound tea aroma compound with a sweetening enhancing effect as described in claim 4 in enhancing the sweetness and yellow tea aroma of a sugar-free yellow tea beverage.

8. A method for enhancing the sweetness and tea fragrance of a sugar-free tea beverage, characterized in that, Add the compound tea aroma compound with a sweetening enhancing effect as described in any one of claims 2 to 4 to sugar-free black tea, white tea and yellow tea beverages and disperse evenly so that the compound tea aroma compound is completely dissolved.

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