Food Chemistry X · 2023 · 15 citations · 37 references
AgricultureFood ScienceBeverage ManagementFood ChemistryWater TreatmentAroma CompoundsFlavor ChemistryFlavor DevelopmentFlavor EvaluationVolatile Aroma AnalysisWater In FoodsAroma Quality AnalysisAroma Quality AssessmentLeachingPhysicochemical PropertiesSensory Flavor EvaluationTea Sensory EvaluationTea Volatile Compound ProfilingVolatile Flavor Compounds
Variations in the quality of brewing water profoundly impact tea flavor. This study systematically investigated the effects of four common water sources, including pure water (PW), mountain spring water (MSW), mineral water (MW) and natural water (NW) on the flavor of Tieguanyin tea infusion. Brewing with MW resulted in a flat taste and turbid aroma, mainly due to the low leaching of tea flavor components and complex interactions with mineral ions (mainly Ca2+, Mg2+). Tea infusions brewed with NW exhibited the highest relative contents of total volatile compounds, while those brewed with PW had the lowest. NW and MSW, with moderate mineralization, were conducive to improving the aroma quality of tea infusion and were more suitable for brewing both aroma types of Tieguanyin. These findings offer valuable insights into the effect of brewing water on the sensory and physicochemical properties of oolong teas.
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Identification and quantification of key odorants in the world’s four most famous black teas
Suyoung Kang, Han Yan, Yin Zhu et al. · Food Research International · 2019 · 280 citations
Agriculture, Chemistry, Food Science +16
Effect of the roasting degree on flavor quality of large-leaf yellow tea
Xiangyang Guo, Chi‐Tang Ho, Wilfried Schwab et al. · Food Chemistry · 2021 · 147 citations