Research On The Changing Regularity Of Tea Flacor Material About Tea Baked Food During The Processing

Tea has rich natural flavor substances. Combined tea and baked goods into tea baked goods will gives a special tea flavor and health properties to the baked food, and has a important scientific and social significance. At present, the research of tea baked food is mainly concerned with the optimization of taste and appearance, while ignoring the characteristics and changes of flavor substances. Flavor is indispensable for food,so it is very important to study the change rule of tea aroma substances in the processing of tea baked goods, which is of great significance to the improvement of baked food quality.In this study, black tea (Dianhong) and chiffon cakes were used as the research object. SDE method was used to extract the aroma compounds from Dianhong,Chiffon cakes and Dianhong chiffon cakes And GC-MS / GC analysis was carried out to investigated the unique aroma substances of Dianhong in Dianhong chiffon cakes. On the basis of the above, the paper analyzes the effects of process parameters on the aroma of Dianhong chiffon cake such as the additive amount of Dianhong, the baking temperature (the up and bottom temperature) and the baking time. And also studied the changes of aroma substance of Dianhong in Dianhong chiffon cake during the period of storage. The main contents and results are as follows:(1) Through the study on aroma components of Dianhong chiffon cake, the main tea aroma components were: (Z) - 2 - Hexen-1-ol, Linalool oxide Ⅰ, Linalool Oxide Ⅱ, Linalool, Linalool Oxide Ⅲ,Linalool Oxide IV, Methyl Salicylate, Geraniol, Phenylthanol, Nerolidol.(2) The effects of different additive amount of Dianhong on tea flavor in Dianhong chiffon cake were studied. The results showed thatthe total amount of tea flavor substance in Dianhong chiffon cake reduced significantly, and decreased by 33% in overall. There was no significant difference in the total content of tea flavor in Dianhong chiffon cake when the additive amount is range from 2-8%; the content of linalool and its oxide and geraniol were positively correlated; Comprehensive consideration the content of aroma and economy factors, add 4% of Dianhong is better..(3) The effects of different baking conditions on tea aroma components in Dianhong chiffon cake were studied. The results showed that the lignanol oxide Ⅱ had the highest content at 130 ℃ in the range of 110-150 ℃ up fire, and (Z)-2-Hexen-1-ol was significantly increased at 150 ℃. The content of (Z)-2-Hexen-1-ol was decreased significantly when the bottom fire increased, and the content of linalool oxide Ⅲ and linalool had the highest content at 140 ℃. The content of linalool and its oxide decreased with the range of 40～80min baking time, but there was no significant difference, while the content of methyl salicylate increased, and had no significant difference after baking 50min. After baking 80min, the geraniol content was significantly lower than 50min baking group.(4) The effects of storage conditions on the aroma components of Dianhong chiffon cakes were studied. The results showed that under the condition of room temperature 25 ℃ and low temperature 4 ℃,the total amount of the substance did not decrease. Compared with room temperature storage, low temperature storage is more conducive to the storage of Dianhong chiffon cake. The content of(Z)-2-Hexen-1-ol, methyl salicylate and phenylethanol showed a tendency to increase at room temperature. The content of linalool oxide Ⅱ and linalool in the 7th days was significantly higher than that in the 1th and the 3th days under low temperature conditon, and showed an increasing tendency overall. The content of other tea aroma substances had no significant difference in the storage process.