Effects of Different Drying Methods on Aroma Quality and Components of De'ang Pickled Tea
In order to improve the aroma quality of De'ang pickled tea,in this study,the effects of different drying methods(sun-drying,oven-drying,steaming pre-treatment and then sun-drying,steaming pre-treatment and then oven-drying)on aroma quality and components of De'ang pickled tea were investigated by headspace solid phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS)with the combination of sensory evaluation.In the sensory evaluation,the aroma quality of pickled tea was positively correlated with oven-drying temperatures.The steaming treatment could further improve the aroma quality of oven-dried pickled tea but reduce sun-dried pickled tea.The pickled tea with steaming pre-treatment for 1 min and then oven-drying at 100 ℃ received the highest score(score of 92)in the sensory evaluation,and it has a rich and long-lasting of floral and fruity aroma.Compared with sun-drying,oven-drying and steaming could alter the components of pickled tea.Ester and alcohol contents of pickled tea were reduced by oven-drying at 80 ℃,and the ester components of pickled tea were changed by oven-drying at 100 and 110 ℃.Steaming pre-treatment could reduce or change the ester components of sun-dried pickled tea,but could increase the contents of aroma components such as ester,alcohol and alkane in oven-dried pickled tea.Based on orthogonal partial least squares-discriminant analysis(OPLS-DA)model,17 distinctive aroma components were screened,most of which were important compounds that affect the fruity,sweet and floral aroma of pickled tea,such as caryophyllene,geranyl formate,dihydrocarvyl acetate and cis-linalool oxide.In summary,this shows that oven-drying and steaming treatment have application for improving the aroma quality of pickled tea.The result of this study can provide suggestions for the production and processing of De'ang pickled tea in the future.
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