食品工业科技2024，Vol.45Issue(15)：253-263,11.DOI:10.13386/j.issn1002-0306.2023070167
不同干燥工艺对金牡丹茶树花品质及挥发性风味成分的影响
Effects of Different Drying Processes on the Quality and Volatile Flavor Components of Jinmudan Tea(Camellia sinensis L.)Flowers
摘要
Abstract
To explore the effect of different drying methods on the floral quality and volatile flavor compounds of Jinmudan tea flowers,three drying techniques were selected including vacuum freeze-drying(pre-freezing for 2 hours,freeze-dried for 6,8,10 hours,cold trap temperature-50 ℃,which were treatments 1,2 and 3 respectively),hot air drying(the treatment time was 3,4 and 5 hours,and the baking temperature was 75 ℃,which were treatments 4,5 and 6 respectively),and natural drying(CK).The effects of these drying processes on sensory quality,chemical composition,amino acid profile,and volatile flavor compounds of tea flowers were analyzed.The results revealed that tea flowers dried using the vacuum freeze-drying method exhibited the best sensory quality,with a distinct honey aroma preserved.Among them,the tea flowers subjected to treatment 3 obtained the highest overall sensory evaluation score,along with higher levels of water extract,tea polyphenols,and caffeine content.Furthermore,they exhibited the highest total amino acid content,sweetness amino acid content,freshness amino acid content,and essential amino acid content.A total of 107 volatile compounds were identified across the 3 drying processes,with alcohols,alkanes,and ketones comprising the predominant volatile components.Hierarchical cluster analysis(HCA)based on principal component analysis(PCA)further classified the volatile substances into 4 groups corresponding to 3 drying methods.A partial least squares discriminant analysis(PLS-DA)model was established to select 35 volatile components with variable importance in projection(VIP)values greater than 1,indicating differential markers.Additionally,the volatile substance patchoulol was identified as unique to the CK group.In summary,vacuum freeze-drying is the most effective method for preserving the aroma and bioactive compounds of tea flowers,with treatment 3 demonstrating the optimal overall evaluation.This study provides a theoretical basis for exploring the effects of drying methods on the quality and flavor of tea flowers and their corresponding changes in volatile components.关键词
茶树花/干燥工艺/感官品质/氨基酸组分/挥发性成分Key words
tea flowers/drying processes/sensory quality/amino acid components/volatile components分类
轻工纺织引用本文复制引用
梁贤智,骆妍妃,阳景阳,农玉琴,陈杏,梁光志,陈远权..不同干燥工艺对金牡丹茶树花品质及挥发性风味成分的影响[J].食品工业科技,2024,45(15):253-263,11.基金项目
广西重点研发计划(桂科AB23026086) （桂科AB23026086）
广西农业科技创新联盟项目(桂农科盟202306-1) （桂农科盟202306-1）
广西农科院基本业务费项目(桂农科2022YM31,桂农科2023YM23,桂农科2023YM47) （桂农科2022YM31,桂农科2023YM23,桂农科2023YM47）
广西农科院农科基本科研业务专项(桂农科2021YT164). （桂农科2021YT164）
