Effects of different brewing conditions on catechin content and sensory acceptance in Turkish green tea infusions

Abstract

The optimal brewing conditions for Turkish green tea were determined on the basis of extracted catechins and sensory attributes. Green tea infusions were prepared at 75, 85 and 95°C with brewing times of 1, 2, 3, 5, 10, 20, 30 and 45 min. The amounts of epistructured catechins (EGCG, EGC, ECG, EC), non-epistructured catechins (C, GC, GCG) and caffeine in brewed tea samples were analysed. Sensory analyses were performed by nine trained panelists for infusion colour, taste, aroma and overall acceptability. Brewing at 85°C for 3 min was found to be the optimal condition, where the EGCG content was at a maximum of 50.69 mg/100 ml with the highest sensory scores. It was observed that the yield of epistructured catechins increased rapidly for the first 3-5 min of brewing at 85°C, and increased brewing time resulted in a decrease in the yield of epistructured catechins. The amount of nonepistructured catechins continued to increase with longer extraction times. Sensory scores for infusion colour, taste, aroma and overall acceptability were highest at 3 and 5 min brewing times at all temperatures. Sensory scores were very low for 30 and 45 min brewing at 85 and 95°C due to the bitter taste and dark colour.

Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference

“…However these nonvolatile constituents were identified as driver of consumer disliking of green tea products. Previous work also reported that the catechins influenced the overall flavor and provided bitter and astringency characteristics of green tea (Lee and Chambers 2011;Saklar et al 2015). The finding from current work also support the previous findings.…”

The Combination Time And Temperature To Aloe Vera Skin Tea As Functional Drink

“…The highest catechins content was obtained form thermal processed at 70°C for 1 minutes (95.480 mg/L), while the lowest one was at 90°C for 5 minutes (28.593 mg/L). And this result is similar to one reported by Saklar et al, (2015) stated that the increase brewed up to temperature 80° C for 3 minutes can decrease in the amount of catechins obtained 50,69 mg/100 ml. Acording to Figueroa et al (2004), the range catechins found in green tea were between 35-45%, in the formepigallocatechingallate.…”

Effects of alternative steeping methods on composition, antioxidant property and colour of green, black and oolong tea infusions

“…Effect of infusion conditions on bioactive compounds extraction has been studied (Araújo Ramalho et al 2013;Bae et al 2015;Rusak et al 2008) showing that temperature and time are the most crucial parameters affecting polyphenol content and antioxidant capacity (Araújo Ramalho et al 2013;Damiani et al 2014). For best extraction of antioxidant compounds from green tea it is recommended to employ low temperatures (Banerjee and Chatterjee 2014), since over 90°C polyphenols are destroyed and sensory properties have been found to decrease (Saklar et al 2015); agitation and dosage form have no important influence (Samaniego-Sánchez et al 2011).…”