| Title: | Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and beta-ionone on taste perception of black tea infusions |
| Author(s): | Yu J; Liu Y; Zhang S; Luo L; Zeng L; |
| Address: | "College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China. College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China. College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China. Electronic address: 467002526@qq.com. College of Food Science, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Tea Research Institute, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China; Key Laboratory of Horticulture Science for Southern Mountainous Regions, Southwest University, No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China. Electronic address: zengliangbaby@126.com" |
| DOI: | 10.1016/j.foodchem.2021.129504 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "As a worldwide popular drink, black tea has always been one of the main focuses of tea studies. However, few studies have addressed the flavor profiles and related components, and most researches were based on a single factor. This study investigated the effects of multiple brewing conditions (temperature, time, water/tea ratio, and particle size) on the phytochemicals (non-volatile and volatile compounds) and sensory profiles of black tea infusions through response surface methodology. The regression models describing the brewing of detected indexes were significant (p /= 0.902). The particle size led to the greatest variation of non-volatile compounds and presented negative correlations, while the water/tea ratio affected the composition of volatile compounds the most. Meanwhile, through the addition of the selected aroma compounds (geraniol and beta-ionone), an enhancement of black tea infusion sweetness was observed, proved the existence of odor-taste interaction in black tea infusions" |
| Keywords: | "Acyclic Monoterpenes/*chemistry Chromatography, High Pressure Liquid Flavonoids/analysis Humans Norisoprenoids/*chemistry Phenols/analysis Principal Component Analysis *Taste Perception Tea/*chemistry/metabolism Temperature Volatile Organic Compounds/chem;" |
| Notes: | "MedlineYu, Jieyao Liu, Yan Zhang, Shaorong Luo, Liyong Zeng, Liang eng England 2021/03/24 Food Chem. 2021 Aug 30; 354:129504. doi: 10.1016/j.foodchem.2021.129504. Epub 2021 Mar 8" |
