| Literature DB >> 28624083 |
Yong-Quan Xu1, Chun Zou2, Ying Gao2, Jian-Xin Chen2, Fang Wang2, Gen-Sheng Chen2, Jun-Feng Yin3.
Abstract
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 TW 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.Entities:
Keywords: (+)-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); Antioxidant capacity; Brewing water; Caffeine (PubChem CID: 2519); Chemical components; Sensory quality
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Year: 2016 PMID： 28624083 DOI： 10.1016/j.foodchem.2016.11.110
Source DB: PubMed Journal: Food Chem ISSN： 0308-8146 Impact factor: 7.514