Comparison of different drying technologies for green tea: Changes in color, non-volatile and volatile compounds
Nannan Li, Zhengying Yao, Jingming Ning, Lijun Sun, Qunying Lin, Xiaoyan Zhu, Chun‐Zhu Li, Xiaohe Zheng, Jinghong Jin
Abstract
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. • Vacuum freeze-microwave increased the L* and b* values, and decreased the a* values of green tea leaves. • FMDT exhibits a higher polyphenol content than the other three drying methods. • FMDT showed pronounced signal intensity and more volatile components. • Dry extraction contains a higher content of volatile components.