Next Article in Journal
A Narrative Review of The Role of Foods as Dietary Sources of Vitamin D of Ethnic Minority Populations with Darker Skin: The Underestimated Challenge
Next Article in Special Issue
Sweet Taste as a Predictor of Dietary Intake: A Systematic Review
Previous Article in Journal
An Update on the Effects of Glyceollins on Human Health: Possible Anticancer Effects and Underlying Mechanisms
Previous Article in Special Issue
Taste Perception and Caffeine Consumption: An fMRI Study
Open AccessArticle

The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea

Department of Food Science, Cornell University, Ithaca, NY 14850, USA
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(1), 80; https://doi.org/10.3390/nu11010080
Received: 19 November 2018 / Revised: 13 December 2018 / Accepted: 18 December 2018 / Published: 3 January 2019
(This article belongs to the Special Issue Taste, Nutrition and Health)
Tea is made from the processed leaves of the Camellia sinensis plant, which is a tropical and subtropical evergreen plant native to Asia. Behind water, tea is the most consumed beverage in the world. Factors that affect tea brewing include brewing temperature, vessel, and time, water-to-leaf ratio, and, in some reports, the composition of the water used. In this project, we tested if the water used to brew tea was sufficient to influence perceived flavor to the everyday tea drinker. Black and green tea were brewed with bottled, tap, and deionized water, with brewing temperature, vessel, time, and the water-to-leaf ratio matched. The samples were analyzed with a human consumer sensory panel, as well as instrumentally for color, turbidity, and Epigallocatechin Gallate (EGCG) content. Results showed that the type of water used to brew tea drastically affected sensory properties of green tea (and mildly also for black tea), which was likely driven by a much greater degree of extraction of bitter catechins in teas brewed with more purified bottled or deionized water. For the everyday tea drinker who drinks green tea for health, the capability to double the EGCG content in tea by simply brewing with bottled or deionized water represents a clear advantage. Conversely, those drinking tea for flavor may benefit from instead brewing tea with tap water. View Full-Text
Keywords: taste; sensory evaluation; tea; EGCG; hedonics taste; sensory evaluation; tea; EGCG; hedonics
Show Figures

Figure 1

MDPI and ACS Style

Franks, M.; Lawrence, P.; Abbaspourrad, A.; Dando, R. The Influence of Water Composition on Flavor and Nutrient Extraction in Green and Black Tea. Nutrients 2019, 11, 80.

Show more citation formats Show less citations formats
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Search more from Scilit
 
Search
Back to TopTop