The Major Factors Influencing the Formation of Sediments in Green Tea Infusion
Hot aqueous green tea infusion produces tea cream when cooling, and sediments appear while the tea cream settles.Tea sediment not only has an unattractive appearance but also influences flavor and color of tea infusion (Penders, Jones, Needham, Pelan, & Davies, 1998a;Liang & Xu, 2001).And tea sediment was found to consist of reversible sediment and irreversible sediment (Xu, Chen, Du, Que, Yuan, Yin, 2014).The reversible sediment mainly comprised polyphenols, total sugar, caffeine, flavones and proteins while the irreversible sediment consisted of oxalates of Ca, Mg, Ga and Mn (Xu et al., 2014).Polyphenols and caffeine were found the principal components of tea sediment formation (Chao and Chiang 1999b;Yin, Xu, Yuan, Luo, & Qian, 2009).And Ca2+ was also found to play an important role in the formation of tea cream and sediments (J(o)bstl, Fairclough,Davies, Williamson, 2005).However, it is unclear how polyphenols, caffeine and Ca2+ influence the formation of reversible and irreversible tea sediment in green tea infusion.This study aimed to investigate the action of polyphenols, caffeine and Ca2+ in the formation of irreversible sediment and reversible sediment in green tea infusion.
XU Yong-Quan HU Xiong-Fei DU Qi-Zhen JIANG Yong-Wen YIN Jun-Feng
Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and R Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and R Institute of Food Chemistry, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang 31
国际会议
International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)
杭州
英文
309-311
2014-09-10（万方平台首次上网日期，不代表论文的发表时间）