Effect of extraction methods on the chemical components and taste quality of green tea extract

文献类型： 外文期刊

第一作者： Xu, Yong-Quan

作者： Xu, Yong-Quan;Ji, Wei-Bin;Chen, Jian-Xin;Wang, Fang;Yin, Jun-Feng;Yu, Peigen

作者机构：

关键词： Static extraction;Dynamic extraction;Green tea concentrate;Chemical components;Taste quality

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： 2018 年 248 卷

页码：

收录情况： SCI

摘要： The physicochemical properties of tea extracts are significantly affected by the extraction method. The aim of this study was to compare the effects of static and dynamic extractions on the concentrations of chemical components and taste quality of green tea extracts. Our results show that extraction of chemical components using static extraction follows a pseudo-second-order reaction, while that of dynamic extraction follows a first-order reaction. The concentrations of the solids, polyphenols, and free amino acids in green tea extract prepared by dynamic extraction were much higher, although the overall yields were not significantly different between the two extraction methods. Green tea extracts obtained via dynamic extraction were of lower bitterness and astringency, as well and higher intensities of umami and overall acceptability. These results suggest that dynamic extraction is more suitable for the processing of green tea concentrate because of the higher concentration of green tea extract.

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