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<p>To develop a novel sweet flavor, enzymatic hydrolysate of baking green tea powder was used as the base material. The optimal enzymatic hydrolysis conditions were determined through single-factor and orthogonal experiments. After enzymatic hydrolysis, montmorillonite was employed to remove caffeine, yielding a Maillard reaction substrate. Exogenous sugars and amino acids were then added for the Maillard reaction, and volatile components of the reaction products were analyzed by GC-MS. Through optimized enzymatic hydrolysis conditions (7&#xa0;h, 1.6% (w/w) composite enzyme concentration, 48&#xa0;°C), the reducing sugar content increased by 41.08% compared to the control. The Maillard reaction, conducted under optimal conditions (110&#xa0;°C, 100&#xa0;min, pH 6.0, ribose-to-theanine molar ratio 1:2), produced a flavoring containing 29 volatile compounds, with significant increases in key ketones compared to Maillard reaction flavors without added sugars and amino acids. The resulting flavoring exhibited well-balanced baking and caramel-like sweet characteristics. This study represents the first application of ribose-theanine Maillard system for converting tea processing by-products into sweet flavorings.</p>

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Preparation and application of sweet flavorings using green tea powder via Maillard reaction

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年7月7日

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  • Xin Li,
  • Erwan Zhao,
  • Ran Chen,
  • lili Qu,
  • Feng Cheng,
  • Xiaohui Qiao,
  • Chunping Xu

摘要

To develop a novel sweet flavor, enzymatic hydrolysate of baking green tea powder was used as the base material. The optimal enzymatic hydrolysis conditions were determined through single-factor and orthogonal experiments. After enzymatic hydrolysis, montmorillonite was employed to remove caffeine, yielding a Maillard reaction substrate. Exogenous sugars and amino acids were then added for the Maillard reaction, and volatile components of the reaction products were analyzed by GC-MS. Through optimized enzymatic hydrolysis conditions (7 h, 1.6% (w/w) composite enzyme concentration, 48 °C), the reducing sugar content increased by 41.08% compared to the control. The Maillard reaction, conducted under optimal conditions (110 °C, 100 min, pH 6.0, ribose-to-theanine molar ratio 1:2), produced a flavoring containing 29 volatile compounds, with significant increases in key ketones compared to Maillard reaction flavors without added sugars and amino acids. The resulting flavoring exhibited well-balanced baking and caramel-like sweet characteristics. This study represents the first application of ribose-theanine Maillard system for converting tea processing by-products into sweet flavorings.