Effects of natural spring water on the sensory attributes and physicochemical properties of tea infusions

被引:12
作者
Deng, Sihan [1 ,2 ]
Cao, Qing-Qing [1 ]
Zhu, Yan [1 ]
Wang, Fang [1 ]
Chen, Jian-Xin [1 ]
Zhang, Hao [3 ]
Granato, Daniel [4 ]
Liu, Xiaohui [2 ]
Yin, Jun-Feng [1 ]
Xu, Yong-Quan [1 ]
机构
[1] Chinese Acad Agr Sci, Minist Agr, Key Lab Tea Biol & Resources Utilizat, Tea Res Inst, 9 South Meiling Rd, Hangzhou 310008, Peoples R China
[2] Yunnan Agr Univ, Coll Tea Sci, Kunming 650201, Peoples R China
[3] Chun An Qiandao Lake Qianmei Ind Co LTD, Hangzhou 311716, Peoples R China
[4] Univ Limerick, Fac Sci & Engn, Dept Biol Sci, Bioact & Applicat Lab, Limerick V94 T9PX, Ireland
基金
中国国家自然科学基金;
关键词
Natural spring water; Sensory attributes; Auto-oxidation; Darkening mechanism; ANTIOXIDANT CAPACITY; TEMPERATURE; COMPONENTS; MECHANISMS; STABILITY; CATECHINS; QUALITY; PH;
D O I
10.1016/j.foodchem.2023.136079
中图分类号
O69 [应用化学];
学科分类号
081704 ;
摘要
The sensory quality of tea is influenced by water quality, with natural spring water (NSW) gaining much attention for its natural and healthy qualities. The effects of NSW on the sensory attributes, physicochemical composition, and antioxidant capacity of Chinese tea were investigated. Tea brewed with pure water was the most resistant to oxidation and darkening. NSW with low total dissolved solids (TDS) was most suitable for brewing unfermented or mildly fermented teas, improving their sensory quality. The simulated green tea infusion system was used to investigate further the dramatic darkening of tea infusions in NSW. Exposure of infusions to air promoted the degradation, epimerization, and oxidative polymerization of catechins, and further formed theabrownins which darkened the tea infusions. These findings enabled tea consumers to choose the most suitable NSW for brewing Chinese teas and illustrated the darkening mechanism of tea infusion in high pH/TDS water.
引用
收藏
页数:10
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