Comparison of the main compounds in Fuding white tea infusions from various tea types |
| |
| Authors: | Junxian Pan Yulan Jiang Yangjun Lv Man Li Shikang Zhang Jun Liu Yuejin Zhu Haihua Zhang |
| |
| Affiliation: | 1.Hangzhou Tea Research Institute,CHINA COOP,Hangzhou,China;2.Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou,China;3.School of Food Science and Engineering,Qingdao Agricultural University,Qingdao,China |
| |
| Abstract: | The purpose of this study was to compare the main components, and particularly catechins, caffeine, theanine, free amino acids, and water extracts, in Bai Hao Yin Zhen, Bai Mu Dan, and Shou Mei Fuding white tea infusions brewed at different temperatures, and their contributions to taste were estimated by dose-over-threshold value. Infusion temperature had a distinct effect on the main components extracted, and 100 °C was found to be optimal for extracting catechins and caffeine. However, the effect of temperature on theanine, free amino acids, and water extracts varied with tea type. Bai Mu Dan and Shou Mei yielded a higher content of the major compounds than did Bai Hao Yin Zhen. Thus, infusion temperature had a large effect on extracting the main compounds, and the differences in content between the three white teas presumably reflected differences in the harvest time, processing method or leaf shape. |
| |
| Keywords: | |
| 本文献已被 SpringerLink 等数据库收录！ |
|
