Effect of the type of brewing water on the chemical composition, sensory quality and antioxidant capacity of Chinese teas

文献类型： 外文期刊

第一作者： Xu, Yong-Quan

作者： Xu, Yong-Quan;Zou, Chun;Gao, Ying;Chen, Jian-Xin;Wang, Fang;Chen, Gen-Sheng;Yin, Jun-Feng

作者机构：

关键词： Brewing water;Chemical components;Sensory quality;Antioxidant capacity

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

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： The physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water (PW), mineral water (MW), mountain spring water (MSW), and tap water (TW) from Hangzhou were investigated. The results showed that the taste quality, catechin concentration, and antioxidant capacity of green, oolong, and black tea infusions prepared using MW and TIN were significantly lower than those prepared using PW. Extraction of catechins and caffeine was reduced with high conductivity water, while high pH influenced the stability of catechins. PW and MSW were more suitable for brewing green and oolong teas, while MSW, with low pH and moderate ion concentration, was the most suitable water for brewing black tea. Lowering the pH of mineral water partially improved the taste quality and increased the concentration of catechins in the infusions. These results aid selection of the most appropriate water for brewing Chinese teas. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2`TS201.2

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