Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds

被引：7

作者：

Li, Nannan ^{[1
,2
,3
]}

Yao, Zhengying ^{[1
]}

Ning, Jingming ^{[2
]}

Sun, Lijun ^{[1
]}

Lin, Qunying ^{[1
]}

Zhu, Xiaoyan ^{[1
]}

Li, Cuihong ^{[3
]}

Zheng, Xiaohe ^{[3
]}

Jin, Jinghong ^{[1
]}

机构：

[1] China CO OP Nanjing Inst Comprehens Utilizat Wild, Nanjing 211111, Jiangsu, Peoples R China

[2] Anhui Agr Univ, Sch Tea & Food Sci & Technol, Hefei 230036, Anhui, Peoples R China

[3] Tianfang Tea Ind Co Ltd, Shitai 245100, Anhui, Peoples R China

来源：

FOOD CHEMISTRY-X | 2024年 / 24卷

关键词：

Green tea; Vacuum freeze-microwave drying; Tea polyphenol; Caffeine; Color difference; Gas chromatography-ion mobility spectrometry (GC-IMS); Volatile component; QUALITY;

D O I：

10.1016/j.fochx.2024.101935

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Drying technology plays a pivotal role in tea processing. Herein, the differences in color, non-volatile, and volatile components of green tea under various drying methods were investigated. The results indicated that vacuum freeze-microwave increased the L* and b* values, and decreased the a* values of tea leaves. Moreover, vacuum freeze-microwave drying resulted in higher polyphenol content than the other three drying methods although there was no significant difference. A total of 43 volatile compounds were identified. Of these, 2-propanone, ethanol(D), ethanol(M), ethyl acetate(M), 2-methyl-1-butanol, and 2-methylthiophene were found to play an important role in the above discrimination (VIP >1.5). Dry extraction showed a higher content of volatile components than wet extraction. Regardless of the extraction conditions, vacuum freeze-microwave drying exhibited a stronger signal intensity and more volatile components than other drying methods. This study provides a reference for analyzing the quality differences of green tea by different drying methods.

引用

页数：10

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