Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques

Abstract

Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods—hot-air drying (HAD), infrared hot-air drying (IHAD), catalytic infrared drying (CID), relative humidity drying (RHD), pulsed vacuum drying (PVD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)—on drying time and various attributes of cherry blossoms, such as appearance, bioactive compounds, antioxidant activity, α-glucosidase activity, and sensory properties. Our findings revealed that MVD recorded the shortest drying time, followed by PVD, CID, IHAD, RHD, HAD, and VFD. In qualities, VFD-dried petals exhibited superior appearance, bioactive compounds, antioxidant activity, and α-glucosidase inhibitory capability; MVD-dried petals were a close second. Furthermore, the quality of tea infusions prepared from the dried petals was found to be significantly correlated with the quality of the dried petals themselves. Regarding sensory attributes, VFD-dried petals produced tea infusions most similar in flavor and taste to those made with fresh petals and received the highest sensory evaluation scores, followed by MVD, PVD, RHD, CID, IHAD, and HAD. These results could offer a scientific foundation for the mass production of high-quality dried cherry blossoms in the future.