Objective To study the aroma enhancement of exogenous β-carotene in tea extracts. Methods β-carotene was separately added at the leaching stage of green tea, black tea and Oolong tea, and released volatile aroma through the thermal oxidation or composite oxidation. The total volume and components of volatile aroma in tea extracts were detected by head space-solid phase micro extraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). Results Exogenous β-carotene could effectively degrade and promote the total aroma of green tea extracts, black tea extracts and oolong tea extracts through the thermal oxidation or composite oxidation. In addition, aldehyde type aroma were generated observably by composite oxidation. Conclusion β-carotene is prospectively applied for aroma enhancement in tea extracts and tea beverage as a natural flavour enhancer.
标题：外源β-胡萝卜素对茶提取物提香作用的研究
英文标题：Aroma enhancement of exogenous β-carotene in tea extracts
