Effect of Drying Methods on the Sensory Characteristics and Volatile Compounds of Momordica charantia Tea

被引：0

作者：

Deng Y. ^{[1
]}

Zhang Y. ^{[1
]}

Tang Q. ^{[1
]}

Zhang R. ^{[1
]}

Wei Z. ^{[1
]}

Ma Y. ^{[1
]}

Zhang M. ^{[1
]}

Zhang H. ^{[1
]}

机构：

[1] Sericultura & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Guangzhou

来源：

Journal of Chinese Institute of Food Science and Technology | 2019年 / 19卷 / 02期

关键词：

Drying methods; Momordica charantia; Sensory characteristics; Volatile compounds;

D O I：

10.16429/j.1009-7848.2019.02.022

中图分类号：

学科分类号：

摘要：

Objective: The objective of this study is to provide theoretical basis for choose the optimal industrial production mode of the drying process of Momordica charantia L. tea by studying the effect of different drying methods on sensory evaluation, color, water leaching speed, water solubility index, and the kinds and content of volatile compounds. Method: Sensory evaluation, color, water leaching speed and water solubility index were taken as evaluation indices. Moreover, the species and content of volatile compounds of Momordica charantia tea was analyzed by SPME/GC/MS. Vacuum freeze drying (VFD), sun drying (SD), heat pump drying (HPD), heat air drying (HAD), microwave drying (MD) and vacuum drying (VD) were adopted to dry Momordica charantia tea, and then the effects of six drying methods on sensory characteristics and volatile compounds during processing were studied. Result: The sensory evaluation of Momordica charantia tea by different drying methods from high to low in order was HAD, MD, VD, VFD, SD, HP. VFD had the fastest water leaching speed but the lowest water solubility index. VD had the slow water leaching speed but the highest water solubility index. There were 119 kinds of volatile compounds from six drying methods. Among them, 2-hexenal, (E, E)-2, 4-heptadienal and phenylacetaldehyde were tested in every method. The 3 kinds compounds were the main volatile compounds of Momordica charantia tea. VFD had the most kinds volatile compounds, but the least in HPD. The kinds and content of volatile compounds were different between VD and other methods. While, HAD, SD and MD had the similar constitute of volatile compounds. Conclusion: The results indicated that there are significant differences in sensory characteristics and volatile compounds of Momordica charantia tea among different drying methods. Momordica charantia tea dried by HAD had the best sensory quality. © 2019, Editorial Office of Journal of CIFST. All right reserved.

引用

页码：173 / 184

页数：11

共 24 条

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