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

Xu, Yong-Quan; Zou, Chun; Gao, Ying; Chen, Jianxin; Wang, Fang; Chen, Gen-Sheng; Yin, Jing

doi:10.1016/j.foodchem.2016.11.110

Cited by 77 publications

(71 citation statements)

References 24 publications

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“…Mate tea was considered astringent, which is confirmed by previous studies of astringency in Yerba Mate (Tamasi, Filip, Ferraro, & Calvino, ). It is often associated with the presence and concentration of tannins (Tessmer et al, ) and catechins (Fernandes et al, ; Xu et al, ). In some cases, astringency is due to protein‐mediated lubrication failure when encountering polyphenolic molecules that normally exist in unripe fruits, coffee, and tea (Ma, Lee, Liang, & Zhou, ).…”

Section: Resultsmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

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A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical applicationThe development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products;and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries.

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Section: Resultsmentioning

confidence: 99%

Development of a preliminary sensory lexicon for mate tea

Godoy

Chambers

Yang

2020

Journal of Sensory Studies

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“…According to Xu et al. (), a low conductivity and moderate ion concentration increased the extraction yield of catechins and caffeine. Previous reports mainly focused on the water properties and extraction conditions used for green tea preparation.…”

Section: Resultsmentioning

confidence: 97%

“…Not only the pH but also the conductivity and ion concentration of the brewing water affected the extraction yield of catechins and caffeine. According to Xu et al (2017), a low conductivity and moderate ion concentration increased the extraction yield of catechins and caffeine. Previous reports mainly focused on the water properties and extraction conditions used for green tea preparation.…”

Section: Phenolic Profiles Of Green Tea Extractmentioning

confidence: 99%

“…Particularly, the properties of water including water type, extraction temperature, and extraction time affect the phytochemical profiles and flavor of green tea. Xu et al (2017) reported the physicochemical properties, sensory quality, and antioxidant activities of tea infusions prepared using purified water, mineral water, acid spring water, and tap water. The extraction of catechins and caffeine was reduced in highconductivity water, whereas a higher pH affected the stability of catechins (Xu et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

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Extraction of Green Tea Phenolics Using Water Bubbled with Gases

Ryu

Kim

Lee

2019

Journal of Food Science

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Water was bubbled with gases including nitrogen (N2), oxygen (O2), hydrogen (H2), carbon dioxide (CO2), and air for 10 min and phenolics from green tea leaves were extracted using the prepared gas‐bubbled water. To retain the gases in water, the extraction conditions were maintained in an air‐tight container at room temperature under magnetic stirring. Radical scavenging ability, total phenolic content, and phenolic profiles of the extracts were analyzed, and gas‐bubbled water was examined to explain the differences in phenolic contents. Overall, green tea infusion prepared from H2‐bubbled water contained significantly high levels of total phenolic compounds and antioxidant activity compared to other gas‐bubbled waters including N2, O2, CO2, and air (P < 0.05).Control samples and those bubbled with CO2 showed the lowest antioxidant activities in green tea infusion. However, green tea extracts with O2 bubbling showed the lowest catechin content. Green tea leaves treated with hydrogen gas‐bubbled water had much greater damage to their surface morphological properties compared to the other groups, which may explain the higher yield of phenolic compounds. Overall, hydrogen gas‐bubbled water showed better extraction yield of phenolics from green tea leaves than other gas‐bubbled water. Practical Application Green tea or green tea infusion has diverse health beneficial functionality due to the presence of phenolic compounds. In this study, different gases including nitrogen, oxygen, hydrogen, and carbon dioxide were treated in water and these gas‐bubbled water were used to extract phenolics from green tea leaves. Among them, hydrogen‐bubbled water extracted the highest phenolic contents from tea leaves and showed the highest in vitro antioxidant ability in green tea infusion compared to other gas‐bubbled water. This new knowledge could help to produce green teas with higher antioxidant activity in beverage industry.

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“…Scores for different sensory qualities, including aroma, taste, and overall acceptability, were given by each member of the team. e traditional nine-point scale was modi ed to a ten-point scale where 8-10 was "extremely strong," 6-8 "strong," 4-6 "neutral," 2-4 "weak," and 0-2 "extremely weak" [14]. e results were analysed statistically to determine any di erences between the mean scores for the di erent samples.…”

Section: Analysis Of Catechins Andmentioning

confidence: 99%

Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

Zhang

Chen

et al. 2019

Journal of Chemistry

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The physicochemical changes of the instant green tea powders added with β-cyclodextrin and sodium ascorbate stored at 4°C and 25°C were investigated by determining moisture, polyphenols, caffeine, amino acids, catechins, color, sensory quality, and the total microbial count. The results showed that addition of both β-cyclodextrin (6%, w/w) and sodium ascorbate (2%, w/w) reduced the changes of moisture, polyphenols, and catechins contents, helped to maintain the sensory quality, and limited the microbial count. The low temperature (4°C) was also found to maintain the sensory quality and limit of the microbial count of instant green tea powder. The combination of low temperature and addition of β-cyclodextrin with sodium ascorbate were the best treatment for the storage of instant green tea powder. These results could provide useful information for the quality improvement of instant green tea powder during storage.

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

Cited by 77 publications

References 24 publications

Development of a preliminary sensory lexicon for mate tea

Development of a preliminary sensory lexicon for mate tea

Extraction of Green Tea Phenolics Using Water Bubbled with Gases

Effects of β-Cyclodextrin and Sodium Ascorbate on the Chemical Compositions and Sensory Quality of Instant Green Tea Powder during Storage

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