Zhang Mingming, Li Meiqin, Wang Fang, Chen Jianxin, Li Yifan, Chen Gensheng, Wang Yuwan, Feng Zhihui, Yin Junfeng
Key Laboratory of Tea Biology and Resource Untilization, Ministry of Agriculture, Tea Research Institute, Chinese Academy of Agricultural Sciences, No.9 Meiling South Road, Hangzhou City, Zhejiang Province 310008, China.
Key Laboratory of Horticultural Plant Biology, Ministry of Education, College of Horticulture and Forestry Sciences, Huazhong Agricultural University, No.1 Shizishan Street, Hongshan District, Wuhan, Hubei Province 430070, China.
Food Chem X. 2025 Jul 8;29:102758. doi: 10.1016/j.fochx.2025.102758. eCollection 2025 Jul.
Tea aroma is significantly influenced by hydrogen carbonate (HCO ) in brewing water. This study investigated the impact of HCO in water on the aroma of brewed tea infusions using sensory evaluation, headspace solid-phase microextraction, and gas chromatography-mass spectrometry techniques. As the concentration of HCO in water increased, the purity of tea aroma diminished, while attributes related to cooked flavors and sweetness intensified; this effect is particularly pronounced at high temperatures and prolonged brewing times. HCO changed the concentration of volatiles, resulting in a significant decrease in concentrations of dimethyl sulfide, β-ionone, and other compounds. Furthermore, the presence of HCO markedly decreased EGCG content while increasing GCG content in tea infusion; these variations in catechin concentrations were correlated with changes in dimethyl sulfide and β-ionone concentrations. These findings enhance the understanding of flavor chemistry concerning tea and water, provide valuable insights for the scientific selection of tea brewing water.
泡茶水中的碳酸氢根（HCO₃⁻）对茶的香气有显著影响。本研究采用感官评价、顶空固相微萃取和气相色谱 - 质谱技术，研究了水中HCO₃⁻对冲泡茶液香气的影响。随着水中HCO₃⁻浓度的增加，茶香气的纯度降低，而与熟香和甜味相关的属性增强；这种效应在高温和长时间冲泡时尤为明显。HCO₃⁻改变了挥发性化合物的浓度，导致二甲基硫醚、β - 紫罗兰酮等化合物的浓度显著降低。此外，HCO₃⁻的存在显著降低了茶液中表没食子儿茶素没食子酸酯（EGCG）的含量，同时增加了没食子儿茶素没食子酸酯（GCG）的含量；儿茶素浓度的这些变化与二甲基硫醚和β - 紫罗兰酮浓度的变化相关。这些发现增进了对茶与水风味化学的理解，为科学选择泡茶用水提供了有价值的见解。
