Abstract: The effects of different drying processes on the sensory quality (shape, aroma, taste, color) of scented tea were compared. The acute toxicity and genotoxicity of the samples were studied. The results showed that microwave pretreatment could kill polyphenol oxidase and peroxidase of thrips.
From the morphological point of view, freeze-dried fragrant tea is the best; aroma at 420 W microwave drying is the best; taste is also the best freeze-dried. From the comprehensive score, the sensory quality of freeze-dried fragrant tea was the best, followed by microwave drying equipment, and the sensory scores of vacuum drying and hot air drying had little difference. The effects of drying methods on the color L*, A*, B* of tea soup were basically consistent with the sensory evaluation indexes. The results of acute toxicity and genotoxicity of thistle were negative.
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