Effects of water hardness on the flavor and antioxidant activity of Ishizuchi dark tea

Effects of water hardness on the flavor and antioxidant activity of Ishizuchi dark tea

Ishizuchi dark tea, a traditional Japanese post-fermented tea, has attracted considerable attention for its bioactivity. In this study, the effect of water hardness on Ishizuchi dark tea infusions was analyzed. Sensory testing revealed that the teas brewed in hard water were less sour in taste than...

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Bibliographic Details
Main Authors: Chihiro Minamoto, Raon Kondo, Masaki Shiomi, Akihisa Kita, Ayuka Tagashira, Satoshi D. Ohmura, Tsuyoshi Matsuki, Jun Yano, Kosuke Nishi, Takuya Sugahara, Kanji Tomioka
Format: Article
Language:English
Published: Elsevier 2023-10-01
Series:Food Chemistry Advances
Subjects:
Dark tea
Water hardness
pH
Sensory testing
Antioxidative activity
Online Access:http://www.sciencedirect.com/science/article/pii/S2772753X23000734

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http://www.sciencedirect.com/science/article/pii/S2772753X23000734

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