Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology

文献类型： 外文期刊

第一作者： Liu, Yan

作者： Liu, Yan;Luo, Liyong;Liao, Chenxi;Chen, Li;Zeng, Liang;Luo, Liyong;Zeng, Liang;Wang, Jie

作者机构：

关键词： Brewing conditions; Phytochemical; Sensory profile; Antioxidant activity; Response surface methodology; Green tea

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2018 年 269 卷

页码：

收录情况： SCI

摘要： Green tea is a highly consumed beverage, and the phytochemical composition, sensory qualities, and antioxidant activity of tea infusion are significantly affected by brewing conditions. However, the simultaneous effects of brewing conditions on the infusion are unknown. This study aimed to model the effects of brewing conditions (temperature, time, water/tea ratio and particle size) on the phytochemical composition, sensory profiles and antioxidant activity of green tea infusion using response surface methodology. The regression models describing the brewing of detected indexes were significant (p <= 0.01) and reliable (R-2 >= 0.854). Particle size had the greatest negative effects on the phytochemical composition and antioxidant activities of tea infusion. Optimization of brewing conditions performed for five types of needs and preferences for consuming were verified to be credible. In particular, optimal conditions of overall acceptance were 82 degrees C (temperature), 5.7 min (time), 70 mL/g (water/tea ratio), and 1100 mu m (particle size).

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