Effects of light-shielding treatment on the quality and flavor of 'Ziyan' tea wine during storage: Insights from color, taste, and aroma.

IF 10.4 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2026-09-01 Epub Date: 2026-06-17 DOI:10.1016/j.foodchem.2026.150118

Ling Lin, Yinan Wu, Jingwen Yang, Ziyan Zhu, Xue Xia, Yixuan Gao, Yao Zou, Qian Tang, Liqiang Tan, Zhonghua Liu, Wei Xu

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引用次数: 0

Abstract

Light exposure during storage is crucial for colored alcoholic beverages. 'Ziyan' tea wine is an anthocyanin-rich low-alcohol beverage, while the impact of light on its quality during storage remains unclear. Here, effects of light-shielding storage on the color, chemical composition, and aroma of 'Ziyan' tea wine were systematically investigated. Results showed that light-shielding suppressed the increase in hue angle, which increased by 7.17 (13.3 in unshielded group). It slowed the decline in anthocyanins content (11.5% retention after 12 months). Besides, the light-shielded group exhibited lower total amino acid content but higher flavonoid level, resulting a more pronounced bitterness and astringency. Moreover, most key volatiles (rOAV > 1), including ketones, alcohols, terpenoids, and esters, were higher in the light-shielded groups. It increased the content of substances contributing fruity, fresh, and green notes. Overall, light-shielding mitigated the quality changes in color, taste, and aroma during 'Ziyan' tea wine storage, thereby extending its shelf life.

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遮光处理对紫燕茶酒贮藏品质及风味的影响：从色、味、香三个方面分析。

储存期间的光照对有色酒精饮料至关重要。紫燕茶酒是一种富含花青素的低酒精饮料，但在储存过程中，光线对其品质的影响尚不清楚。本文系统研究了遮光贮藏对紫燕茶酒色泽、化学成分和香气的影响。结果表明，遮光抑制了色相角的增加，其增加幅度为7.17（未遮光组为13.3）。它减缓了花青素含量的下降（12个月后保持11.5%）。遮光组总氨基酸含量较低，类黄酮含量较高，苦味和涩味更明显。此外，大多数关键挥发物（rOAV bbb1），包括酮类、醇类、萜类和酯类，在遮光组中更高。它增加了物质的含量，有助于水果，新鲜和绿色的味道。总的来说，遮光减轻了紫燕茶酒在储存过程中颜色、味道和香气的质量变化，从而延长了它的保质期。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.