Effects of brewing conditions on the phytochemical composition, sensory qualities and antioxidant activity of green tea infusion: A study using response surface methodology
文献类型： 外文期刊
作者： Liu, Yan 1 ; Luo, Liyong 1 ; Liao, Chenxi 1 ; Chen, Li 1 ; Wang, Jie 3 ; Zeng, Liang 1 ;
作者机构： 1.Southwest Univ, Coll Food Sci, 2 Tiansheng Rd, Chongqing 400715, Peoples R China
2.Southwest Univ, Tea Res Inst, 2 Tiansheng Rd, Chongqing 400715, Peoples R China
3.Chongqing Acad Agr Sci, Tea Res Inst, Chongqing 402160, Peoples R China
关键词： Brewing conditions; Phytochemical; Sensory profile; Antioxidant activity; Response surface methodology; Green tea
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2018 年 269 卷
页码：
收录情况： SCI
摘要： Green tea is a highly consumed beverage, and the phytochemical composition, sensory qualities, and antioxidant activity of tea infusion are significantly affected by brewing conditions. However, the simultaneous effects of brewing conditions on the infusion are unknown. This study aimed to model the effects of brewing conditions (temperature, time, water/tea ratio and particle size) on the phytochemical composition, sensory profiles and antioxidant activity of green tea infusion using response surface methodology. The regression models describing the brewing of detected indexes were significant (p <= 0.01) and reliable (R-2 >= 0.854). Particle size had the greatest negative effects on the phytochemical composition and antioxidant activities of tea infusion. Optimization of brewing conditions performed for five types of needs and preferences for consuming were verified to be credible. In particular, optimal conditions of overall acceptance were 82 degrees C (temperature), 5.7 min (time), 70 mL/g (water/tea ratio), and 1100 mu m (particle size).
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