Infusion times and temperature on the composition of tea beverages

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dc.contributor.authorKahraman, Ozan
dc.contributor.authorUzlaşır, Türkan
dc.contributor.authorGüçlü, Gamze
dc.contributor.authorSelli, Serkan
dc.contributor.authorKelebek, Haşim
dc.date.accessioned2025-01-06T17:30:03Z
dc.date.available2025-01-06T17:30:03Z
dc.date.issued2024
dc.description.abstractTea 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.
dc.identifier.doi10.1016/B978-0-443-14158-4.00033-6
dc.identifier.endpage172
dc.identifier.isbn978-044314158-4
dc.identifier.isbn978-044314159-1
dc.identifier.scopus2-s2.0-85209012407
dc.identifier.startpage161
dc.identifier.urihttps://doi.org/10.1016/B978-0-443-14158-4.00033-6
dc.identifier.urihttps://hdl.handle.net/20.500.14669/1468
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofTea in Health and Disease Prevention
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241211
dc.subjectAntimicrobial activity
dc.subjectAntioxidant capacity
dc.subjectAroma
dc.subjectMineral content
dc.subjectPhenolic compounds
dc.subjectSensory analysis
dc.titleInfusion times and temperature on the composition of tea beverages
dc.typeBook Chapter

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