The characterization of sensory properties, aroma profile and antioxidant capacity of noodles incorporated with asparagus tea ultra-micro powder

Asparagus tea enhances the taste and flavor of processed foods when used as an ingredient during preparation. In this study, asparagus tea ultra-micro powder was incorporated into wheat flour during the mixing process before noodle formation at levels of 5 %, 10 % and 20 %. Flavor analysis using electric nose (E-nose) and gas chromatography-mass spectrometry (GC-MS) revealed clear distinctions among 100 % wheat flour noodle, green asparagus tea ultra-micro powder noodles (GATUPNs) and white asparagus tea ultra-micro powder noodles (WATUPNs). Based on principal component analysis (PCA) of the volatiles using GC-MS, with a threshold of VIP > 1 and <i>P</i> < 0.05, the key flavor components of GATUPNs were 1-octen-3-ol, hexanal, (E)-2-octenal, pyrazine and 3,5-diethyl-2-methyl-(8Cl, 9Cl). In contrast, the key flavor components of WATUPNs were hexanal and (+)-dipentene. The antioxidant capacity of the noodles exhibited a dose-dependent relationship with the ATUP content, with GATUPNs showing the highest antioxidant activity.