Effect of the type of brewing water on the sensory and physicochemical properties of light-scented and strong-scented Tieguanyin oolong teas.
Food Chem X
; 21: 101099, 2024 Mar 30.
Article
en En
| MEDLINE
| ID: mdl-38235347
ABSTRACT
Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natural water (NW) on the flavor of Tieguanyin tea infusion. Brewing with MW resulted in a flat taste and turbid aroma, mainly due to the low leaching of tea flavor components and complex interactions with mineral ions (mainly Ca2+, Mg2+). Tea infusions brewed with NW exhibited the highest relative contents of total volatile compounds, while those brewed with PW had the lowest. NW and MSW, with moderate mineralization, were conducive to improving the aroma quality of tea infusion and were more suitable for brewing both aroma types of Tieguanyin. These findings offer valuable insights into the effect of brewing water on the sensory and physicochemical properties of oolong teas.
(+)-Catechin (PubChem CID: 1203); (−)-Catechin gallate (PubChem CID: 6419835); (−)-Epicatechin (PubChem CID: 72276); (−)-Epicatechin gallate (PubChem CID: 367141); (−)-Epigallocatechin (PubChem CID: 72277); (−)-Epigallocatechin gallate (PubChem CID: 65064); (−)-Gallocatechin (PubChem CID: 9882981); (−)-Gallocatechin gallate (PubChem CID: 199472); Brewing water; Taste-contributing metabolites; Tieguanyin oolong tea; Volatile components
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Idioma:
En
Revista:
Food Chem X
Año:
2024
Tipo del documento:
Article
País de afiliación:
China