Abstract:To investigate the effect of β-glucosidase on the volatile components of instant oolong tea infusion, gas chromatography-mass spectrometry (GC-MS), aroma activity values (OAVs) and sensory evaluation were used to analyze the volatile compounds and the main aroma profiles. Totally 37 kinds of volatile compounds, including 9 alcohols, 4 esters, 11 olefins, 4 furans, 5 aldehydes, and 4 of other chemicals were identified. The content of 11 kinds of volatile components, including cis-3-hexenol (15416.97 μg/L), hexanol (476.14 μg/L), geraniol (6542.43 μg/L), benzaldehyde (707.32 μg/L), methyl salicylate (268.81 μg/L), 3-methyl butanol (95.24 μg/L), 2-heptanol (61.26 μg/L), 2-ethyl hexanol (47.61 μg/L), octanol (30.29 μg/L), decyl alcohol (103.26 μg/L), and hexyl hexanoate (87.75 μg/L) increased after the treatment with β-glucosidase. Meanwhile, the floral, fruity and grassy note were greatly enforced, and the major aroma contributor were furfural, cis-3-hexenol, geraniol, 2-methylbutanal and 2-ethylfuran. These results showed that β-glucosidase had a significant effect on the volatile compounds and aroma profile of instant oolong tea infusion, which provides a technological reference for improving the aroma quality of instant tea based foods.
