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

文献类型： 外文期刊

第一作者： Cao, Qing-Qing

作者： Cao, Qing-Qing;Wang, Fang;Wang, Jie-Qiong;Chen, Jian-Xin;Yin, Jun-Feng;Xu, Yong-Quan;Cao, Qing-Qing;Wang, Jie-Qiong;Li, Lijun;Meng, Fan-Ke;Cheng, Yong

作者机构：

关键词： Brewing water; Chinese teas; Sensory attributes; Physicochemical properties

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 364 卷

页码：

收录情况： SCI

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.

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