Abstract: This paper studied the effects of traditional drying, double drying andmicrowave drying equipment on the internal components and aroma of Golden Peony Oolong Tea. The indicators of tea polyphenols, amino acids and soluble sugars were determined. Finally, compared with traditional drying, the microwave polyphenols and golden peony oolong tea had reduced polyphenols and soluble sugar content and increased amino acid content.
After extracting the aroma by the SDE method, the aroma components analyzed by GC-MS showed that the aroma components of the microwave-dried tea were less than the traditional dry (41 and 48, respectively), and the main aroma component of the golden peony oolong tea was the orange flower. Alcohol, methyl linolenate, α-farnesene, hydrazine, 5-hydroxycaprolactone, β-phenylethyl alcohol, palmitic acid, phytol alcohol, phenylacetaldehyde, cis-jasmone. The neroliol is the highest aroma component, accounting for 39.72%, 35.68%, and 43.9% of the total aroma extract, respectively. The traditional drying method is more conducive to the aroma quality characteristics of the golden peony oolong tea, but the microwave drying method is more time-saving and labor-saving and the overall quality is better.
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