Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

被引：12

作者：

Deka, Himangshu ^{[1
]}

Barman, Tupu ^{[2
]}

Sarmah, Podma Pollov ^{[1
]}

Devi, Arundhuti ^{[3
]}

Tamuly, Pradip ^{[1
]}

Paul, Ranjit Kumar ^{[4
]}

Karak, Tanmoy ^{[5
]}

机构：

[1] Tocklai Tea Res Inst, Biochem Dept, Jorhat 785008, Assam, India

[2] Tocklai Tea Res Inst, Analyt Serv Dept, Jorhat 785008, Assam, India

[3] Inst Adv Study Sci & Technol, Resource Management & Environm Sect, Gauhati 781035, Assam, India

[4] ICAR Indian Agr Stat Res Inst, New Delhi 110012, India

[5] Tea Res Assoc, Upper Assam Advisory Ctr, Dikom 786101, Assam, India

来源：

RSC ADVANCES | 2020年 / 10卷 / 54期

关键词：

CHEMICAL-COMPOSITION; CAMELLIA-SINENSIS; BLACK TEAS; TASTE; ANTIOXIDANTS; COMPONENTS; BEVERAGES; CAFFEINE; CULTIVAR; CATECHIN;

D O I：

10.1039/d0ra06254e

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

The present study compares the effects of two green tea processing techniques,viz.orthodox and CTC (curl, tear and crush) on the quality parameters and sensory profiles under the geographical and climatic conditions of Assam, India. The results showed that CTC green tea infusions had 13.3, 7.5, 7.1, 9.8, 5.4, 17.3, 17.1 and 18.6% more total polyphenol, total catechin, (-)-epigallocatechin-3-gallate (EGCG), (-)-epicatechin-3-gallate (ECG), (-)-epigallocatechin (EGC), (-)-epicatechin (EC), water extract and theanine level, respectively than the infusions prepared from orthodox green tea. The sensory evaluation preferred the orthodox over CTC processing mode. Risk assessment with daily consumption of five cups (10 g) of green tea reveals that the EGCG level is free from the risk of hepatotoxicity and caffeine will not inflict any health hazard.

引用

页码：32833 / 32842

页数：10

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