The impact of Ca2+ combination with organic acids on green tea infusions.
Food Chem
; 139(1-4): 944-8, 2013 Aug 15.
Article
em En
| MEDLINE
| ID: mdl-23561194
ABSTRACT
The effect of Ca(2+) in brewing water on the organic acid content, turbidity, and formation of tea cream and sediment in green tea infusions was studied. When the Ca(2+) concentration of the brewing water was >40 mg L(-1), the green tea infusion became more turbid. The turbidity of the tea infusion was highly negatively correlated with the contents of oxalic acid (R=-0.89, p<0.01), quinic acid (R=-0.90, p<0.01) and tartaric acid (R=-0.82, p<0.01). Oxalic acid on its own interacted with Ca(2+) at low concentrations, whereas polyphenols and protein did not. In conclusion, Ca(2+) in brewing water influences the quality of a tea infusion by inducing tea cream and sediment formation from combination of Ca(2+) and organic acids, such as oxalic acid, quinic acid and tartaric acid. Ca(2+) and oxalate are the main metal ion and anion, respectively, involved in tea cream and sediment formation on tea infusion cooling or concentrating.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Chá
/
Ácidos
/
Cálcio
/
Camellia sinensis
Idioma:
En
Ano de publicação:
2013
Tipo de documento:
Article