Effect of Electromagnetic Cylinder Variable Temperature Coupling to Hot Air Drying Technology on the Formation of Chestnut-like Aroma Green Tea
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Abstract:
In order to investigate the effect of electromagnetic cylinder variable temperature coupling hot air drying technology on the formation of chestnut-like aroma in green tea, the effects of different combinations of drum variable temperature , drying time, and coupling to hot air were investigated. The qualitative and quantitative analyses of aroma components were implemented by using infrared-assisted extraction coupled to headspace solid-phase microextraction (IRAE-HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS), and the key compounds for chestnut-like fragrance were further screened by multivariate statistical analysis. The results showed that the best quality of chestnut-like aroma was obtained when the drying temperature of the electromagnetic drum was 180 ℃/170 ℃/160 ℃, coupling to hot air at 110 ℃ maintaining for 6 min. In addition, an effective discriminant model of green tea with chestnut-like aroma was established by partial least squares-discriminant analysis (PLS-DA) (R2Y=0.997, Q2=0.774). Based on VIP>1 and p≤0.05, 27 key differential compounds were screened out. Their distribution was further determined using hierarchical cluster analysis (HCA), and it was found that the contents of 27 volatiles were generally higher in chestnut-like aroma green teas than non-chestnut-like aroma green teas. In addition, the quality of chestnut-like aroma in green teas was influenced by the tenderness of the raw materials, too. Better quality of chestnut-like fragrance was obtained using green tea with a single bud than that with a bud and one leave. In general, as a promising processing technology, the electromagnetic cylinder variable temperature coupling to hot air drying technology provides theoretical reference and technical support for the processing of chestnut-like green tea.
