Effect of hydrogen carbonate in brewing water on the aroma of tea infusions

文献类型： 外文期刊

第一作者： Zhang, Mingming

作者： Zhang, Mingming;Li, Meiqin;Wang, Fang;Chen, Jianxin;Li, Yifan;Chen, Gensheng;Wang, Yuwan;Feng, Zhihui;Yin, Junfeng;Zhang, Mingming;Zhang, Mingming;Li, Meiqin

作者机构：

关键词： Tea brewing water; Tea aroma; Hydrogen carbonate; Water chemistry

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

ISSN： 2590-1575

年卷期： 2025 年 29 卷

页码：

收录情况： SCI

摘要： Tea aroma is significantly influenced by hydrogen carbonate (HCO3-) in brewing water. This study investigated the impact of HCO3- in water on the aroma of brewed tea infusions using sensory evaluation, headspace solidphase microextraction, and gas chromatography-mass spectrometry techniques. As the concentration of HCO3- in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO3- changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, beta-ionone, and other compounds. Furthermore, the presence of HCO3- markedly decreased EGCG content while increasing GCG content in tea infusion; these variations in catechin concentrations were correlated with changes in dimethyl sulfide and beta-ionone concentrations. These findings enhance the understanding of flavor chemistry concerning tea and water, provide valuable insights for the scientific selection of tea brewing water.

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