期刊
FOOD CHEMISTRY
卷 236, 期 -, 页码 142-151出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2016.11.110
关键词
Brewing water; Chemical components; Sensory quality; Antioxidant capacity
资金
- National Natural Science Foundation of China [31671861]
- Natural Science Foundation of Zhejiang [LR17C160001]
- Innovation Project for Chinese Academy of Agricultural Sciences
- Young Elite Scientist Sponsorship Program by CAST
The physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water (PW), mineral water (MW), mountain spring water (MSW), and tap water (TW) from Hangzhou were investigated. The results showed that the taste quality, catechin concentration, and antioxidant capacity of green, oolong, and black tea infusions prepared using MW and TIN were significantly lower than those prepared using PW. Extraction of catechins and caffeine was reduced with high conductivity water, while high pH influenced the stability of catechins. PW and MSW were more suitable for brewing green and oolong teas, while MSW, with low pH and moderate ion concentration, was the most suitable water for brewing black tea. Lowering the pH of mineral water partially improved the taste quality and increased the concentration of catechins in the infusions. These results aid selection of the most appropriate water for brewing Chinese teas. (C) 2016 Elsevier Ltd. All rights reserved.
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