Infusion times and temperature on the composition of tea beverages

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Tarih

2024

Dergi Başlığı

Dergi ISSN

Cilt Başlığı

Yayıncı

Elsevier

Erişim Hakkı

info:eu-repo/semantics/closedAccess

Özet

Tea composition is significantly affected by different infusion times and temperatures during preparation. Tea's antioxidant capacity, phenolics, antibacterial activity, mineral content, aroma, and sensory properties change significantly depending on these conditions. The amount of compounds dissolved in tea can be influenced by brewing time and temperature, which can increase antioxidant and antibacterial capacity. Longer infusion times and higher temperatures extract more antioxidants and antibacterial compounds from the tea but can also alter the sensory properties of the tea. Short infusion times and low temperatures produce a delicate aroma and taste, while longer and higher temperatures yield a more intense aroma and flavor profile. Understanding how brewing time and temperature affect tea's antioxidant capacity, phenolic compounds, antibacterial activity, mineral content, aromas, and sensory properties can assist tea consumers in creating teas with the desired flavor and aroma characteristics. This chapter evaluates the effects of infusion times and temperature on tea composition. © 2025 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.

Açıklama

Anahtar Kelimeler

Antimicrobial activity, Antioxidant capacity, Aroma, Mineral content, Phenolic compounds, Sensory analysis

Kaynak

Tea in Health and Disease Prevention

WoS Q Değeri

Scopus Q Değeri

Cilt

Sayı

Künye