Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea

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成果类型：

期刊论文

作者：

Wang, Chao;Li, Juan;Zhang, Ya;He, Zhongrong;Zhang, Yin;...

通讯作者：

Huang, Jianan;Liu, Zhonghua

作者机构：

[Wang, Chao; Zhang, Xingmin; Guo, Zhuoyue; Liu, Zhonghua; Huang, JN; Li, Juan; Huang, Jianan] Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Hunan, Peoples R China.

[Wang, Chao; Liu, Zhonghua; Li, Juan; Huang, Jianan] Hunan Agr Univ, Natl Res Ctr Engn Technol Utilizat Funct Ingredie, Changsha 410128, Hunan, Peoples R China.

[Wang, Chao; Liu, Zhonghua; Li, Juan; Huang, Jianan] Hunan Agr Univ, Co Innovat Ctr, Educ Minist Utilizat Bot Funct Ingredients, Changsha 410128, Hunan, Peoples R China.

[He, Zhongrong; Zhang, Ya; Zhang, Yin] Yunnan Tasly Deepure Biol Tea Grp Co Ltd, Simao 665000, Yunnan, Peoples R China.

通讯机构：

[Huang, JN; Liu, ZH] H

Hunan Agr Univ, Minist Educ, Key Lab Tea Sci, Changsha 410128, Hunan, Peoples R China.

语种：

英文

关键词：

Electrostatic spray drying;Instant Pu-erh tea;Microstructural features;Odor-active compounds;Sensory quality

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2022

卷：

373

期：

Pt B

页码：

131546

DOI：

10.1016/j.foodchem.2021.131546

基金类别：

This work was supported by the National Natural Science Foundation of China (3210161463), the China Agriculture Research System of MOF and MARA, the Construction of World Big-leaf Tea Technology Innovation Center and Industrialization of Achievements (202102AE090038), and the Scientific and Technological Talents and Platform Plan (Academician Expert Workstation) (202104AC100001-B01). The special thanks are given to Spraying System (Shanghai) Co. Ltd for the FLUID AIR electrostatic spray dryer (PolarDry® Model 001) support.

机构署名：

本校为第一且通讯机构

院系归属：

园艺园林学院

摘要：

The sensory qualities, aroma profile, and microstructural features of instant Pu-erh teas (IPTs) produced by electrostatic spray drying (ESD) were evaluated by sensory and instrumental analyses and compared with those produced by other drying methods (freeze-drying [FD], vacuum drying [VD], and conventional spray drying [CSD]). The sensory qualities of ESDIPT were similar to those of FDIPT, and better than those of VDIPT and CSDIPT. Eighty-eight volatiles were detected in all IPTs, and 45 odor-active compounds were captured. Most of their OAVs ...

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Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea

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