Abstract：
Dendrobium officinale flower tea (DFT) is a traditional health product of geographical identity known for its unique aroma and taste. The effects of different drying methods on sensory properties, metabolic profiles and antioxidant activity of DFT were compared using sensomics and metabolomics approaches. Twenty-seven aroma-active compounds were identified and more than half of the volatiles responsible for the \"green\" and \"floral\" scent lost after drying. Sensory evaluations revealed that vacuum freeze-dried DFT showed a significant preference in taste and fifty-eight metabolites with higher levels of glutamine were observed, possibly contributing to a \"fresh\" taste and increased preference. Among the three drying methods, natural air drying retained the fresh flower scent better, while freeze drying preserved the color and shape of the flowers better and enhanced the taste and antioxidant activity of DFT. The research results may provide a foundation for the selection of DFT processing method and quality detection.
摘要：
铁皮石斛花茶（DFT）是一种传统的地理特征保健品，以其独特的香气和味道而闻名。不同干燥方式对感官性能的影响,使用感觉组学和代谢组学方法比较了DFT的代谢谱和抗氧化活性。确定了27种具有香气活性的化合物，并且在干燥后损失了造成“绿色”和“花香”气味的挥发物的一半以上。感官评估显示，真空冷冻干燥的DFT在味道上显示出显着的偏好，并且观察到58种具有较高水平谷氨酰胺的代谢物，可能有助于“新鲜”的味道和增加的偏好。在三种干燥方法中，自然风干更好地保留了鲜花的香味，而冷冻干燥更好地保存了花的颜色和形状，并增强了DFT的味道和抗氧化活性。研究结果可为DFT处理方法的选择和质量检测提供依据。
