DOI: 10.12187/2024.04.002
Optimization of formulation and analysis of volatile flavor components of Cornus officinalis and Dioscorea opposita compound bagged tea
YANG Juhua
ZHANG Yujia
TANG Bihua
LI Changxue
YU Dongmei
TIAN Weiwei
LIU Li
HUA Hua
Abstract：Cornus officinalis and Dioscorea opposita were used as raw materials,and oolong tea powder,peach powder and mango powder were used as auxiliary ingredients to make C.officinalis and D.opposita compound bagged tea,and polysaccharide content and sensory scores were used as the indexes of examination,the formulation was optimized by single factor test combined with orthogonal test,and the volatile flavor components were extracted in the tea broth by the solvent extraction(methylene chloride extraction)method,and the volatile flavor components were analyzed by the electronic nose technique combined with the gas chromatography-mass spectrometry(GC-MS)method.The results showed that the optimal formulation of C.officinalis and D.opposita compound bagged tea was 12 g of C.officinalis powder,30 g of D.opposita powder,10 g of oolong tea powder,14 g of mango powder,14 g of peach powder,and the polysaccharide content of the product was(1.25±0.74)mg/3 g,the organoleptic score was(83.83±4.56),and the overall score was 91.91.The tea bags maintained their integrity and did not disintegrate after brewing,the tea broth was delicate,sweet and sour,clari-fied and transparent without precipitation,and the smell was fresh and fragrant.There were sulfide,aromatic com-ponents,nitrogen oxides and other flavor substances in the tea broth,and a total of 53 volatile flavor components were further identified,including 40 alkanes,4 esters,2 alcohols,2 aldehydes,2 ketones,and 3 other types,of which alkanes,esters,alcohols,aldehydes,and ketones were the typical aroma components.
Keywords：Cornus officinalisDioscorea oppositabagged teaformulation optimizationvolatile flavor component
Publication Date：2024-08-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 9-16 )