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.
Food Chem. 2023 Dec 15;429:136971. doi: 10.1016/j.foodchem.2023.136971. Epub 2023 Jul 21.
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, Ca and Mg 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, β-ionone and linalool were potent volatiles in tea aroma changes caused by brewing water.
茶叶消费对酿造用水有巨大的需求，而冲泡茶叶的感官风味会受到所用水的显著影响。为了研究酿造水对不同水源冲泡的山茶花浸提液香气的影响，采用感官评价、固相微萃取、气相色谱-质谱联用和化学计量学方法，对三种茶（绿茶、乌龙茶和红茶）用六种不同饮用水冲泡的浸提液进行了分析。pH 值（>8.10）和总溶解固体（TDS）含量（>140ppm）较高的酿造水会导致茶浸提液的整体香气接受度降低，其中 HCO、Ca 和 Mg 是关键影响离子。在绿茶、乌龙茶和红茶浸提液中分别鉴定出 86、106 和 131 种挥发性化合物，这受到六种不同品牌水的强烈影响。癸醛、二甲基硫、β-紫罗兰酮和芳樟醇是由酿造水引起的茶香气变化的强效挥发性物质。
