Abstract:The preparation process of lemongrass instant tea was optimized to improve the exploitation and maximize the efficacy of lemongrass.The lemongrass instant tea was prepared with lemongrass as the main raw material and honeysuckle as the auxiliary ingredient.With the sensory score as the indicator，the preparation process was optimized by single factor test combined with response surface methodology.The principal component analysis（PCA），linear discriminant analysis（LDA），and composite loading analysis（CLA）were employed to compare the sensory quality（electronic nose results）of different concentrations of lemongrass instant tea.The results showed that the optimal preparation process of lemongrass instant tea was 700 g lemongrass and 300 g honeysuckle extracted at a solid-to-liquid ratio of 1∶15（g/mL）and 90 ℃for 30 min，with the inlet temperature of 175 ℃and the outlet temperature of 80 ℃.The product prepared under these conditions had the best flavor，stable state，and a sensory score of 92.6.The electronic nose results showed that the samples were all sensitive to sensors such as W1W，W2W，and W5S，which indicated that the flavor substances were mainly sulfides，nitrogen oxides，and alkanes.