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Assessing the impact of silicone Defoamer on oolong tea beverage aroma

Year: 2026

Type: article

Abstract: Foam formation impairs tea beverages' sensory quality and stability, necessitating defoaming. This study examined the effects of a silicone defoamer (10–50 mg/kg) on the aroma of oolong tea beverages via sensory evaluation, electronic nose ( E -nose), headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPM E -GC–MS), and molecular docking. Results showed that 10 mg/kg sufficed for defoaming and yielded the highest sensory scores. Two E-nose sensors were sensitive to aroma changes. Among the 105 volatiles detected, 12 were identified as key aroma compounds based on ROAV analysis. The molecular docking results also demonstrated strong affinity between the 12 key aroma compounds and human olfactory receptors. Floral, fruity, sweet, and fresh notes were most pronounced at 10 mg/kg concentration. Based on overall performance in sensory quality, defoaming efficiency, and aroma preservation, 10 mg/kg is recommended as the optimal dosage. This fills the gap on defoamers' aroma effects in tea beverages and supports processing quality control.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103659