Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design

文献类型： 外文期刊

第一作者： Cao, Qing-Qing

作者： Cao, Qing-Qing;Wang, Jie-Qiong;Chen, Jian-Xin;Wang, Fang;Gao, Ying;Yin, Jun-Feng;Xu, Yong-Quan;Cao, Qing-Qing;Wang, Jie-Qiong;Granato, Daniel;Zhang, Xuebo

作者机构：

期刊名称：NPJ SCIENCE OF FOOD （ 影响因子：7.0； 五年影响因子：9.657 ）

ISSN：

年卷期： 2022 年 6 卷 1 期

页码：

收录情况： SCI

摘要： Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory traits, chemical composition, and antioxidant activity of Tieguanyin tea infusion were investigated using quadratic orthogonal regression design. Results showed that R affected all the quality variables most, its reduction could lead to the promotion of tea infusion concentration, antioxidant activity, and taste intensity, which was favored by the tea consumers drinking tea almost daily (DTD) but unacceptable for those drinking tea hardly (DTH). Based on the optimization of brewing conditions in response surface methodology (RSM), we recommended several brewing schemes for diverse consume goals: R = 34 mL/g, T = 80 degrees C, S = 80 s for DTH; R = 39 mL/g, T = 100 degrees C, S = 127 s for DTO (the consumers drinking tea occasionally); R = 20 mL/g, T = 100 degrees C, S = 100 s for DTD; R = 26 mL/g, T = 100 degrees C and S = 127 s for the common consumers seeking for flavor and health benefits. These results would be helpful for tea consumers with multiple demands.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序