Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas

文献类型： 外文期刊

第一作者： Ma, Yuan -Yuan

作者： Ma, Yuan -Yuan;Wang, Jie-Qiong;Gao, Ying;Cao, Qing -Qing;Wang, Fang;Chen, Jian-Xin;Feng, Zhi-Hui;Yin, Jun-Feng;Xu, Yong-Quan;Ma, Yuan -Yuan;Wang, Jie-Qiong

作者机构：

关键词： Brewing water; Tieguanyin oolong tea; Taste-contributing metabolites; Volatile components

期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）

ISSN： 2590-1575

年卷期： 2024 年 21 卷

页码：

收录情况： SCI

摘要： Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natural water (NW) on the flavor of Tieguanyin tea infusion. Brewing with MW resulted in a flat taste and turbid aroma, mainly due to the low leaching of tea flavor components and complex interactions with mineral ions (mainly Ca2+, Mg2+). Tea infusions brewed with NW exhibited the highest relative contents of total volatile compounds, while those brewed with PW had the lowest. NW and MSW, with moderate mineralization, were conducive to improving the aroma quality of tea infusion and were more suitable for brewing both aroma types of Tieguanyin. These findings offer valuable insights into the effect of brewing water on the sensory and physicochemical properties of oolong teas.

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