« Previous AbstractEffect of enzymatic hydrolysis on volatile flavor compounds of Monascus-fermented tartary buckwheat based on headspace gas chromatography-ion mobility spectrometry    Next AbstractInfluences of different surface oxygen species on oxidation of toluene and/or benzene and their reaction pathways over Cu-Mn metal oxides »

Food Chem

Title:		Effects of brewing water on the volatile composition of tea infusions
Author(s):		Li M; Feng Z; Wang F; Chen J; Fan J; Wang J; Liu Z; Yin J;
Address:		"State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China; Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: sophia.feng3@hotmail.com. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. State Key Laboratory of Tea Plant Biology and Utilization, Anhui Agricultural University, Hefei 230036, China. Electronic address: liuzq0312@163.com. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, China. Electronic address: yinjf@tricaas.com"
Journal Title:		Food Chem
Year:		2023
Volume:		20230721
Issue:
Page Number:		136971 -
DOI:		10.1016/j.foodchem.2023.136971
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"There is a huge demand for brewing water in tea consumption, and the sensory flavor of tea infusion is significantly affected by the water used for brewing. To investigate the impact of brewing water on the aroma of tea infusions made from Camelia senensis, the three tea infusions of green, oolong and black tea brewed by six different drinking waters were analyzed by sensory evaluation, solid-phase microextraction, gas chromatography-mass spectrometry, and chemometrics. Brewing water with high pH values (>8.10) and high TDS content (>140 ppm) resulted in a lower overall aroma acceptability for tea infusion, where HCO(3)(-), Ca(2+) and Mg(2+) were key influencing ions. A total of 86, 106, and 131 volatiles were identified in green, oolong and black tea infusions, respectively, which were strongly influenced by six different brands of waters. Decanal, dimethyl sulfide, beta-ionone and linalool were potent volatiles in tea aroma changes caused by brewing water"
Keywords:		Water/chemistry *Tea/chemistry Gas Chromatography-Mass Spectrometry Solid Phase Microextraction Ions/chemistry Volatile Organic Compounds/chemistry Odorants Black tea Camelia senensis Green tea Oolong tea Tea aroma Tea brewing water Tea manufactures Water;
Notes:		"MedlineLi, Meiqin Feng, Zhihui Wang, Fang Chen, Jianxin Fan, Jie Wang, Jieqiong Liu, Zhengquan Yin, Junfeng eng England 2023/07/30 Food Chem. 2023 Dec 15; 429:136971. doi: 10.1016/j.foodchem.2023.136971. Epub 2023 Jul 21"