Effects of different fixation and drying methods on the quality of Dimocarpus longan scented tea

• Published in: Food science & technology 2024-10, Vol.210, p.116823, Article 116823
• Main Authors: Huang, Shilian, Guo, Ziye, Lv, Xinmin, Wei, Junbin, Han, Dongmei, Guo, Dongliang, Li, Jianguang
• Format: Article
• Language: English
• Subjects: Antioxidant component; antioxidants; Dimocarpus longan; Fixation and drying; flavonoids; human health; Longan scented tea; longans; odors; polyphenols; tea
• ISSN: 0023-6438
• DOI: 10.1016/j.lwt.2024.116823

Scented tea has been demonstrated to possess favourable pharmacological properties and exert a range of beneficial effects on human health. Longan flowers (Dimocarpus longan) are rich in nutrients and have a strong aroma; however, to date, no studies have reported the production of scented tea from longan flowers. The present study sought to investigate the impact of varying fixation and drying methods on the nutritional and antioxidant components of longan flowers. The findings indicated that, with the exception of free amino acids, the contents of other components in longan flowers were not affected by the different drying methods. Longan flowers subjected to steam fixation had higher average content of polyphenols and flavonoids, resulting in higher antioxidant and reducing power capacity. Therefore, this study examined the quality of longan scented tea prepared using different fixation and drying methods, promoted further processing of longan scented tea, and provided a reference to comprehensively utilize longan scented tea for benefiting human health. •Steam fixation had minimal impact on the nutritional components of longan flowers.•Steam fixation enhanced the content of antioxidant components and reducing power.•Different drying methods had little impact on longan scented tea process.