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干燥方法对挥发性芳香化合物和橄叶草药茶的感觉性质的影响

Gianluca Tripodi¹, Marco Torre^2,3, Antonella Verzera²

¹Department of Human Sciences and Promoting of the Quality of Life, San Raffaele Telematic University Rome, Via Val Cannuta 247, 00166 Rome, Italy.

Foods (Basel, Switzerland)

|February 13, 2026

概括

空气干燥 (AD) 优于微波干燥 (MWD) 制备有味道的橄叶草本茶. 与MWD相比,AD保留了可取的挥发性化合物和感官属性,导致消费者接受度更高.

科学领域:

食品科学食品科学食品科学
农业副产品的利用农业副产品的利用
感官分析感官分析

背景情况:

橄叶是橄油生产的丰富而未充分利用的副产品.
加工方法,特别是干燥,显著影响衍生草药茶的质量.
了解这些影响对于最大限度地提高橄叶废物的价值至关重要.

研究的目的:

为了研究空气干燥 (AD) 与微波干燥 (MWD) 对橄叶草药茶的影响.
分析含量,抗氧化能力和挥发性芳香化合物的变化.
评估通过不同的干燥方法生产的茶的感觉特征和消费者接受度.

主要方法:

使用AD (50°C,3小时) 和MWD (400W,4分钟) 干燥橄叶.
输液被准备并分析了总含量 (TPC) 和抗氧化能力 (AC).
使用HS-SPME-GC-MS识别了挥发性化合物,并通过描述性分析和消费者测试评估了感官属性.

主要成果:

虽然MWD比AD增加了TPC,但抗氧化能力并没有相应增加.
干燥方法改变了挥发性特征:AD偏爱绿色/花色的音符 (酒精,,烯),而MWD则产生果味的音符 (化物,类).
人们认为MWD茶更苦和,消费者更喜欢AD产的茶.

结论:

干燥方法极大地影响了橄叶草药茶的化学成分和感觉特征.
建议使用空气干燥 (AD) 来制造一种在感觉上优越且消费者喜欢的橄叶草药茶.
这项研究强调了优化未充分利用的农业副产品的加工的重要性.

关键词:

叶欧罗巴叶 L. 叶子空气干燥的空气干燥消费者接受度消费者接受度干燥过程干燥过程.叶子草药茶叶子草药茶微波干燥微波干燥感官分析是一种感官分析.挥发性化合物是挥发性的化合物.

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