Sensory qualities, aroma components, and bioactive compounds of Anoectochilus roxburghii (Wall.) Lindl. as affected by different drying methods

Abstract Anoectochilus roxburghii (Wall.) Lindl. is a rare and precious Chinese herbal medicine with medicinal, tonic and ornamental functions. With the wide application of A. roxburghii in the fields of medical care and health care, people's quality requirements are also increasing. Therefore, the aim of this study was to investigate the effects of drying methods on sensory qualities, aroma components, and bioactive compounds of A. roxburghii. Plants underwent one of five drying methods, namely natural drying (ND), hot air drying (HD), microwave drying (MD), vacuum drying (VD), and freeze-drying (FD). We used the spectral data of GC–MS, E-nose, and E-tongue for the first time to evaluate the aromas and flavors of A. roxburghii. The results showed that the FD method is ideal for maintaining the natural appearance, but the HD and MD methods are appropriate for preserving the polysaccharide content and enhancing flavors, respectively. However, the VD (60 ± 2℃) method may be the best option for drying A. roxburghii plants because it can preserve the original color and appearance of the plants and also results in a desirable aroma. Most importantly, it maintains the active ingredient contents of A. roxburghii plants.

• Publication year

  2019

• Venue

  Industrial crops and products (Print)

• Publication date

  2019-08-01

• Fields of study

  Agricultural and Food Sciences, Chemistry, Environmental Science

• Identifiers
  DOI 10.1016/J.INDCROP.2019.03.063
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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