The effect of membrane-processed water on sensory properties of Oolong tea drinks

Yau, N.J.N.; Huang, Y.J.

doi:10.1016/s0950-3293(00)00007-0

Cited by 21 publications

(21 citation statements)

References 15 publications

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“…For instance, it has been reported that infusion time and temperature both have obvious effects on the extraction of catechins (Saklar et al 2015). In addition, the type of water used for brewing can affect tea infusions (Mossion et al 2008;Yau and Huang 2000). Water quality is dependent on several parameters, including pH, ion content and hardness (Yau and Huang 2000).…”

Section: Introductionmentioning

confidence: 99%

“…In addition, the type of water used for brewing can affect tea infusions (Mossion et al 2008;Yau and Huang 2000). Water quality is dependent on several parameters, including pH, ion content and hardness (Yau and Huang 2000). Water with a pH in the range of 6.7-7.2 and a ferrous ion content \2 ppm was reported to be ideal (Yau and Huang 2000), and purified water, rather than tap water or natural water, was found to improve the quality of the infusion (Zhou et al 2009).…”

Section: Introductionmentioning

confidence: 99%

“…Water quality is dependent on several parameters, including pH, ion content and hardness (Yau and Huang 2000). Water with a pH in the range of 6.7-7.2 and a ferrous ion content \2 ppm was reported to be ideal (Yau and Huang 2000), and purified water, rather than tap water or natural water, was found to improve the quality of the infusion (Zhou et al 2009). Yin et al (2014) found that green tea infusions were best when made from water with a low Ca 2?…”

Section: Introductionmentioning

confidence: 99%

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Effect of water quality on the main components in Fuding white tea infusions

Zhang

Jiang

et al. 2017

J Food Sci Technol

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The aim of this study was to investigate the effect of water quality on the main components in Fuding white tea infusions, including catechins, caffeine, theanine and free amino acids. Pure, tap and spring water were tested, and water quality was found to have a distinct effect on the main compounds extracted. Pure water, which was weakly acidic and low in dissolved ions, achieved the highest catechin content, whereas caffeine and theanine, and amino acids, were higher in infusions made with spring and tap water, respectively. Sensory evaluation was performed to evaluate infusion colour, taste and aroma, and sensory quality was similarly influenced by water type, due primarily to differences in dissolved ions. Pure water was more suitable for brewing white tea with superior colour, aroma and taste.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of water quality on the main components in Fuding white tea infusions

Zhang

Jiang

et al. 2017

J Food Sci Technol

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“…1996; Jong et al. 1998; Yau and Huang 2000; Cardelli and Labuza 2001; Chung and Vickers 2007), but only a few related to YM sensory properties. Santa Cruz et al.…”

Section: Introductionmentioning

confidence: 99%

Influence of Storage Conditions on Sensory Shelf Life of Yerba Mate

Surkan

Albani

Ramallo

2009

Journal of Food Quality

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“…Aftertaste is the stimulus insensity peeceived in the moments immediately following removal of the stimulus (to differentiate with adaptation, in which the stimulus is constantly present) (Neely and Borg, 1999). Aftertaste of astringency is the astringent aftertaste remained in mouth after the expectoration (Yau and Huang, 2000). Aftertaste of bitterness is the bitter aftertaste remained in mouth after the expectoration.…”

Section: Methodsmentioning

confidence: 99%