Abstract: The effect of different drying methods on sensory qualities (appearance, aroma, taste and infusion color) of loquat flower tea was studied, and its subacute toxicity and genotoxicity in mice were assessed. The results showed that the activities of polyphenol oxidase (PPO) and peroxidase (POD) were destroyed by microwave pretreatment. The loquat flower tea prepared by freeze drying had the best appearance and taste, while that prepared by microwave drying at 420 W had the best aroma. In general, sensory quality of the loquat flower tea prepared by freeze drying was the best, followed by microwave drying. The loquat flower tea prepared by vacuum drying and hot-air drying did not reveal any significant difference in their sensory scores. The effect of drying methods on color parameters such as L*, a* and b* values of the tea infusion was consistent with that on other sensory indexes. Negative results were obtained in the subacute toxicity and genotoxicity test. It was concluded that among the drying methods investigated, sensory quality of loquat flower tea prepared by freeze drying was the best. Sensory qualities of loquat flower tea by microwave drying at 420 W, hot-air drying at 80 ℃ and vacuum drying at 50 ℃ were better relatively. Loquat flower tea was found to be non-toxic.

Key words: loquat flower, drying method, sensory quality, toxicological evaluation