Open AccessThe impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis)
Author(s) -
Qiong Dai,
Yurong Jiang,
Sitong Liu,
Jing Gao,
Huozhu Jin,
Huiqiang Wang,
Mingji Xiao,
Zhengzhu Zhang,
Daxiang Li
Publication year - 2019
Publication title -
journal of food science and technology/journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.656
H-Index - 68
eISSN - 0975-8402
pISSN - 0022-1155
DOI - 10.1007/s13197-019-03911-6
Subject(s) - camellia sinensis , brewing , green tea , lipstick , traditional medicine , art , chemistry , botany , organic chemistry , food science , biology , medicine , fermentation
This study investigated the effect of brewing apparatus on the aromatic feature of tea infusion. Huangshan Maofeng tea infusion was brewed under glass tumblers (GT) or thermos vacuum mugs (TVM) for up to 180 min. Tea infusion sensory attributes were evaluated using quantitative descriptive analysis and the composition of volatiles were analyzed using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry. Results showed that GT tea infusion at each brewing duration possessed stronger 'Pure', 'Fresh' and 'Grassy' attributes than TVM tea infusion, whereas TVM tea infusion showed a higher intensity on 'Steamed' aroma. A total of 74 volatiles were detected in tea infusion, and aldehydes and alcohols appeared to be the major volatiles. Total aldehydes concentration percentage decreased in tea infusion with brewing process, whereas an increase on total alcohol percentage was found. Principal component analysis indicated that brewing duration and apparatus played vital roles in altering the volatile composition in tea infusion, whereas orthogonal partial least squares discriminant analysis (OPLS-DA) revealed that GT tea infusion samples were separated from TVM tea infusion samples. OPLS-DA also screened 20 volatiles that significantly contributed to the differentiation of GT and TVM tea infusion.