Effects of brewing water on the volatile composition of tea infusions

文献类型： 外文期刊

第一作者： Li, Meiqin

作者： Li, Meiqin;Liu, Zhengquan;Li, Meiqin;Feng, Zhihui;Wang, Fang;Chen, Jianxin;Fan, Jie;Wang, Jieqiong;Yin, Junfeng

作者机构：

关键词： Tea brewing water; Tea aroma; Green tea; Black tea; Oolong tea; Water chemistry; Camelia senensis; Tea manufactures

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2023 年 429 卷

页码：

收录情况： SCI

摘要： There is a huge demand for brewing water in tea consumption, and the sensory flavor of tea infusion is significantly affected by the water used for brewing. To investigate the impact of brewing water on the aroma of tea infusions made from Camelia senensis, the three tea infusions of green, oolong and black tea brewed by six different drinking waters were analyzed by sensory evaluation, solid-phase microextraction, gas chromatography-mass spectrometry, and chemometrics. Brewing water with high pH values (>8.10) and high TDS content (>140 ppm) resulted in a lower overall aroma acceptability for tea infusion, where HCO3-, Ca2+ and Mg2+ were key influencing ions. A total of 86, 106, and 131 volatiles were identified in green, oolong and black tea infusions, respectively, which were strongly influenced by six different brands of waters. Decanal, dimethyl sulfide, & beta;-ionone and linalool were potent volatiles in tea aroma changes caused by brewing water.

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