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

被引：54

作者：

Cao, Qing-Qing ^{[1
,2
]}

Wang, Fang ^{[1
]}

Wang, Jie-Qiong ^{[1
,2
]}

Chen, Jian-Xin ^{[1
]}

Yin, Jun-Feng ^{[1
]}

Li, Lijun ^{[3
]}

Meng, Fan-Ke ^{[4
]}

Cheng, Yong ^{[5
]}

Xu, Yong-Quan ^{[1
]}

机构：

[1] Chinese Acad Agr Sci, Key Lab Tea Biol & Resources Utilizat, Tea Res Inst, Minist Agr, 9 South Meiling Rd, Hangzhou 310008, Peoples R China

[2] Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China

[3] Jimei Univ, Coll Food & Biol Engn, Xiamen 361021, Peoples R China

[4] Foshan Shunde Midea Water Dispenser Mfg Co Ltd, 68 Guangle Rd, Foshan 528300, Peoples R China

[5] Zhejiang Skyherb Biotechnol Co Ltd, Anji 313300, Peoples R China

来源：

FOOD CHEMISTRY | 2021年 / 364卷

基金：

中国国家自然科学基金;

关键词：

Brewing water; Chinese teas; Sensory attributes; Physicochemical properties; GREEN TEA; ANTIOXIDANT CAPACITY; CHEMICAL-COMPOSITION; AMINO-ACIDS; METAL-IONS; PH; COMPONENTS; TEMPERATURE; QUALITY; CATECHINS;

D O I：

10.1016/j.foodchem.2021.130235

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. The tea infusions brewed in water with higher pH and total dissolved solids (TDS), generally had a darker color and lower overall sensory acceptability. Moreover, those infusions had less catechins, particularly galloylated-catechins, and lower antioxidant capacity. The teas with less fermentation contained more galloylated-catechins and had higher antioxidant capacity, but were much more susceptible to high mineral brewing water. Green tea was proved to be the most susceptible one, whereas dark tea the most stable one. Green tea infusions prepared with higher pH/TDS water were more rapidly oxidized, resulting in a darker color due to polymerization of catechins, when exposed to the air. These findings suggested that low mineral brewing water was better for Chinese tea, both from the sensory and health benefit perspectives.

引用

页数：11

共 32 条

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