Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds
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* value...
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400823X |
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| author | Nannan Li Zhengying Yao Jingming Ning Lijun Sun Qunying Lin Xiaoyan Zhu Cuihong Li Xiaohe Zheng Jinghong Jin |
| author_facet | Nannan Li Zhengying Yao Jingming Ning Lijun Sun Qunying Lin Xiaoyan Zhu Cuihong Li Xiaohe Zheng Jinghong Jin |
| author_sort | Nannan Li |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-dda24249532349e1b3ef6ba3a26465c4 |
| institution | OA Journals |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-dda24249532349e1b3ef6ba3a26465c42025-08-20T01:59:39ZengElsevierFood Chemistry: X2590-15752024-12-012410193510.1016/j.fochx.2024.101935Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compoundsNannan Li0Zhengying Yao1Jingming Ning2Lijun Sun3Qunying Lin4Xiaoyan Zhu5Cuihong Li6Xiaohe Zheng7Jinghong Jin8China CO-OP Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu Province 211111, China; School of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province 230036, China; Tianfang Tea Industry Co., Ltd, Shitai, Anhui Province 245100, ChinaChina CO-OP Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu Province 211111, ChinaSchool of Tea and Food Science and Technology, Anhui Agricultural University, Hefei, Anhui Province 230036, ChinaChina CO-OP Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu Province 211111, ChinaChina CO-OP Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu Province 211111, ChinaChina CO-OP Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu Province 211111, ChinaTianfang Tea Industry Co., Ltd, Shitai, Anhui Province 245100, ChinaTianfang Tea Industry Co., Ltd, Shitai, Anhui Province 245100, ChinaChina CO-OP Nanjing Institute for Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu Province 211111, China; Corresponding author.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.http://www.sciencedirect.com/science/article/pii/S259015752400823XGreen teaVacuum freeze-microwave dryingTea polyphenolCaffeineColor differenceGas chromatography-ion mobility spectrometry (GC-IMS) |
| spellingShingle | Nannan Li Zhengying Yao Jingming Ning Lijun Sun Qunying Lin Xiaoyan Zhu Cuihong Li Xiaohe Zheng Jinghong Jin Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds Food Chemistry: X Green tea Vacuum freeze-microwave drying Tea polyphenol Caffeine Color difference Gas chromatography-ion mobility spectrometry (GC-IMS) |
| title | Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds |
| title_full | Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds |
| title_fullStr | Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds |
| title_full_unstemmed | Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds |
| title_short | Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds |
| title_sort | comparison of different drying technologies for green tea changes in color non volatile and volatile compounds |
| topic | Green tea Vacuum freeze-microwave drying Tea polyphenol Caffeine Color difference Gas chromatography-ion mobility spectrometry (GC-IMS) |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400823X |
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