关键词: 福白菊；干燥；菊花茶；品质；风味

Abstract: In order to explore the effect of different drying methods on the flavor quality of ‘Fubaiju’ chrysanthemum tea, this study compared the color, bioactive ingredient contents, antioxidant capacity and sensory characteristics of chrysanthemum teas processed by hot air drying (HD), vacuum drying (VD) and nature drying (ND), and their flavor components were analyzed by gas chromatography-mass spectrometry (GC-MS) and electronic nose (E-nose). A total of 67 volatiles were detected in the three chrysanthemum tea samples, of which VD sample contained the highest content of volatile components, while ND sample contained the largest number of volatile components. The odor and volatile components of the three chrysanthemum tea samples were significantly different as revealed by analyzing the E-nose and GC-MS data using principal component analyses (PCA). ND chrysanthemum tea showed the highest total phenolic and flavonoid contents and strongest antioxidant capacity, as well as abundant and well-balanced volatile components, and it had a mild aroma and pleasant mouthfeeling, but its drying efficiency was low. VD retained the original color and aroma of chrysanthemum flowers, and the tea infusion had the highest amino acid content. Although the tea infusion had a strong aroma, its mouthfeeling was undesirable. HD drying displayed the highest drying efficiency but it seriously affected the color, shape and aroma of chrysanthemum flowers, and was also destructive to volatile components and antioxidant ingredients in chrysanthemum tea.

Key words: ‘Fubaiju’chrysanthemum; drying; chrysanthemum tea; flavor; quality