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Development of Pretreatment Approaches for Authentic Representation of Tea Infusion Aroma

文献类型： 外文期刊

作者： Zhang, Mingming 1 ; Feng, Zhihui 1 ; Wang, Fang 1 ; Chen, Jianxin 1 ; Li, Yifan 1 ; Chen, Yuqiong 2 ; Yin, Junfeng 1 ;

作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resource Untilizat, Minist Agr, Hangzhou 310008, Peoples R China

2.Huazhong Agr Univ, Coll Hort & Forestry Sci, Natl Key Lab Germplasm Innovat & Utilizat Crops, Wuhan 430070, Peoples R China

3.Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China

关键词： headspace solid phase microextraction; ions in water; brewing aroma; sensory fidelity

期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）

ISSN：

年卷期： 2025 年 14 卷 16 期

页码：

收录情况： SCI

摘要： Appropriate aroma extraction methods are crucial prerequisites for accurately and objectively characterizing the authentic aroma profile of samples. Purified water and ionized water were used as brewing water, and the effects of different tea-to-water ratios, extraction temperatures, and extraction times on the aroma authenticity and component enrichment of tea infusions were compared. The conditions of a tea-to-water ratio of 1 g:10 mL, extraction at 30 degrees C for 30 or 45 min were identified as the optimal parameter range, which could maximize the enrichment of aroma while maintaining fidelity. The cosine value of the aroma attribute scores between the optimal parameter set and the control group (tea brewed at 1 g:10 mL ratio for 4 min) exceeded 0.979, and the correlation coefficient surpassed 0.828. Test evaluation results indicate the method had good reproducibility and effectively highlighted the differential impacts of ionic content in brewing water on tea aroma constituents. This approach effectively solved the problem of sensory distortion caused by conventional high-temperature and long-duration extraction, enabling precise analysis of how water quality authentically influences tea infusion aroma characteristics.

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