Effects of Different Thermal Conductive Medium Drying on Quality Components and Sensory of Green Tea

Objective:To study the effects of air,metal and wave energy on the quality components and sensory of green tea. Methods:Based on amino acid analyzer,high performance liquid chromatography,gas chromatography-mass spectrometry and sensory evaluation method,the flavor and aroma substances and sensory quality of green tea dried by different thermal conductivity media were analyzed. Results:The sensory fragrance quality of baked green tea was more durable,with the best fresh and mellow thickness and brightness,followed by roasted,microwave drying green tea. The changes of amino acids in green tea dried by different thermal conductivity media were similar,and theanine accounts was the largest proportion of amino acids,followed by arginine,aspartic acid,glutamic acid,aspartic acid,serine. The contents of some amino acids were significantly different(P<0.05). Processing with different thermal conductive media had an effect on the total amount and content of catechins and caffeine without significant difference. The aroma substances of microwave drying green tea among the different thermal conductive media drying were more abundant without significantly different,and nonanal,decanal,beta-cyclocarbonaldehyde,beta-ionone and linalool were the main aroma contributors. Conclusion:Air thermal conductivity drying among green tea dried by different thermal conductivity media was more conducive to the accumulation of free amino acids and catechins. Its fragrance quality was more durable,fresh and mellow,and the soup color was green and bright,followed by metal thermal conductivity,and finally microwave.