酿造
化学
食品科学
绿茶
抗氧化剂
矿泉水
发酵
红茶
多酚
抗氧化能力
儿茶素
健康福利
传统医学
生物化学
医学
历史
考古
作者
Qing-Qing Cao,Wang Fang,Jieqiong Wang,Jianxin Chen,Jing Yin,Lijun Li,Fanke Meng,Yue Cheng,Yong‐Quan Xu
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-12-01
卷期号:364: 130235-130235
被引量:31
标识
DOI:10.1016/j.foodchem.2021.130235
摘要
The effects of brewing water on the sensory attributes and physicochemical properties of tea infusions made from Chinese teas were investigated. The tea infusions brewed in water with higher pH and total dissolved solids (TDS), generally had a darker color and lower overall sensory acceptability. Moreover, those infusions had less catechins, particularly galloylated-catechins, and lower antioxidant capacity. The teas with less fermentation contained more galloylated-catechins and had higher antioxidant capacity, but were much more susceptible to high mineral brewing water. Green tea was proved to be the most susceptible one, whereas dark tea the most stable one. Green tea infusions prepared with higher pH/TDS water were more rapidly oxidized, resulting in a darker color due to polymerization of catechins, when exposed to the air. These findings suggested that low mineral brewing water was better for Chinese tea, both from the sensory and health benefit perspectives.
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