PuSH - Publication Server of Helmholtz Zentrum München: Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness.

Navigation

Home

Deutsch

Research

Advanced Search

Browse by ...

... Journal

... Publication Type

... Research Data

... Publication Year

Publication overview

Support & Contact

Contact persons

Help

Data protection

Sánchez-López, J.A.* ; Yener, S.* ; Smrke, S.* ; Märk, T.D.* ; Bonn, G.* ; Zimmermann, R. ; Biasioli, F.* ; Yeretzian, C.*

Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness.

Flavour Frag. J. 35, 365-375 (2020)

Publ. Version/Full Text

DOI

	Open Access Gold (Paid Option)

Abstract
Metrics
Extra information

Changes in the headspace volatile profile of tea infusion during brewing were determined by analysing the aliquots taken every 30 s using proton transfer reaction time-of-flight mass spectrometry in conjunction with principal component analysis and hierarchical cluster analysis. The effect of three different brewing temperatures (60, 70 and 80 degrees C), two leaf sizes (broken and full leaves) and two water mineralizations (soft and hard), on the concentration of volatile compounds in the headspace of tea, was studied as a function of infusion time. An increase in brewing temperature resulted in increased volatile content in the headspace, reflecting an increase in extraction efficiency. Such differences on extraction efficiency were more pronounced with increasing brewing times. Leaf size had also a big impact on the extraction of volatile compounds, but mainly during the early phase of brewing. Water mineralization had a low but noticeable impact on the volatile content. Furthermore, clusters of samples prepared with different combinations of brewing parameters but resulting in analogous volatile profiles could be identified using hierarchical clustering analysis.

Altmetric

Additional Metrics?

[➜Log in]

Edit extra informations Login

Publication type Article: Journal article

Document type Scientific Article

Corresponding Author

Keywords Ptr-ms ; Tea Aroma ; Tea Infusion ; Volatile Extraction; Green-tea; Partition Constants; Volatile Compounds; Camellia-sinensis; Whole Teas; Equilibria; Infusion; Caffeine; Black; Flavor

ISSN (print) / ISBN 0882-5734

e-ISSN 1099-1026

Journal Flavour and fragrance journal

Quellenangaben Volume: 35, Issue: 4, Pages: 365-375

Publisher Wiley

Publishing Place Hoboken, NJ

Non-patent literature Publications

Reviewing status Peer reviewed

Institute(s) Cooperation Group Comprehensive Molecular Analytics (CMA)