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

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Extraction kinetics of tea aroma compounds as a function brewing temperature, leaf size and water hardness
Flavour and Fragrance Journal ( IF 2.1 ) Pub Date : 2020-03-05 , DOI: 10.1002/ffj.3571
José A. Sánchez‐López _{1,

2} , Sine Yener _{3,

4} , Samo Smrke ₁ , Tilmann D. Märk ₅ , Günther Bonn ₄ , Ralf Zimmermann _{2,

6} , Franco Biasioli ₃ , Chahan Yeretzian ₁

Affiliation

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°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.

中文翻译：

茶香气化合物的提取动力学与酿造温度，叶片大小和水硬度的关系

通过使用质子转移反应飞行时间质谱分析法结合主成分分析和层次聚类分析，分析每30 s提取的等分试样，确定冲泡过程中茶浸入液的顶空挥发性分布的变化。研究了三种不同的酿造温度（60、70和80°C），两种叶片大小（断叶和全叶）和两种水矿化作用（软和硬）对茶顶空中挥发性化合物浓度的影响。作为输注时间的函数。酿造温度的升高导致顶部空间中挥发物含量的增加，反映了萃取效率的提高。随着酿造时间的增加，这种萃取效率的差异更加明显。叶的大小对挥发性化合物的提取也有很大的影响，但主要是在酿造初期。水矿化对挥发物含量的影响很小但很明显。此外，可以使用分层聚类分析来识别以不同酿造参数组合制备的，但导致类似挥发物分布的样品簇。

更新日期：2020-03-05

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