EFFECT OF DRYING TEMPERATURE ON THE VOLATILE COMPOSITION OF ORTHODOX BLACK TEA

Received: 20-01-2016

Accepted: 31-08-2016

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Issue: Vol. 14 No. 10 (2016)

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NÔNG HỌC

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Tuan, H., DuyThinh, N., & MinhTu, N. (2024). EFFECT OF DRYING TEMPERATURE ON THE VOLATILE COMPOSITION OF ORTHODOX BLACK TEA. Vietnam Journal of Agricultural Sciences, 14(10), 1485–1490. http://testtapchi.vnua.edu.vn/index.php/vjasvn/article/view/1477

EFFECT OF DRYING TEMPERATURE ON THE VOLATILE COMPOSITION OF ORTHODOX BLACK TEA

Hoang Quoc Tuan (*) 1 , Nguyen DuyThinh 1 , Nguyen Thi MinhTu 1

  • 1 Hanoi University of Science and Technology, School of Biotechnology and Food Technology, Department of Quality Management, Hanoi, Vietnam

    • Keywords

    Chè đen OTD Việt Nam, hợp chất thơm, sấy

    Abstract


    The effects of drying temperature on the profile of volatile compounds produced by black tea were evaluated at 80, 90, 100, 110, 120, 130,and 140oC. Aroma concentrate was prepared bytheBrewed Extraction Method (BEM) method and analyzedbyGC/MS. The volatile compoundscontent increased as the drying temperature increasedfrom lowto high temperatures. However, the relative content of group II volatile compounds, which are the degradation products of carotenoids and amino acids, rapidly increased more than the group I volatile compounds which are mainly the products of lipid breakdown, but when the drying temperature was higher than 120oC, the relative content of some volatile compounds belonging to group II rapidly decreased more than the volatile compounds belonging to group I. The highest flavour indice, which is defined as the ratio between desirable to undesirable volatile compounds, was obtained in samples dried at 120, followed by 110oC. Given the above results, in the present study, the optimal temperature condition to dry black tea was 120oC or 110oC.

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