Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design
Abstract Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory tr...
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| Format: | Article |
| Language: | English |
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Nature Portfolio
2022-04-01
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| Series: | npj Science of Food |
| Online Access: | https://doi.org/10.1038/s41538-022-00141-7 |
| _version_ | 1811338829169164288 |
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| author | Qing-Qing Cao Jie-Qiong Wang Jian-Xin Chen Fang Wang Ying Gao Daniel Granato Xuebo Zhang Jun-Feng Yin Yong-Quan Xu |
| author_facet | Qing-Qing Cao Jie-Qiong Wang Jian-Xin Chen Fang Wang Ying Gao Daniel Granato Xuebo Zhang Jun-Feng Yin Yong-Quan Xu |
| author_sort | Qing-Qing Cao |
| collection | DOAJ |
| description | Abstract Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory traits, chemical composition, and antioxidant activity of Tieguanyin tea infusion were investigated using quadratic orthogonal regression design. Results showed that R affected all the quality variables most, its reduction could lead to the promotion of tea infusion concentration, antioxidant activity, and taste intensity, which was favored by the tea consumers drinking tea almost daily (DTD) but unacceptable for those drinking tea hardly (DTH). Based on the optimization of brewing conditions in response surface methodology (RSM), we recommended several brewing schemes for diverse consume goals: R = 34 mL/g, T = 80 °C, S = 80 s for DTH; R = 39 mL/g, T = 100 °C, S = 127 s for DTO (the consumers drinking tea occasionally); R = 20 mL/g, T = 100 °C, S = 100 s for DTD; R = 26 mL/g, T = 100 °C and S = 127 s for the common consumers seeking for flavor and health benefits. These results would be helpful for tea consumers with multiple demands. |
| first_indexed | 2024-04-13T18:16:23Z |
| format | Article |
| id | doaj.art-c412a333b02647358421a2c8e9f5d9b6 |
| institution | Directory Open Access Journal |
| issn | 2396-8370 |
| language | English |
| last_indexed | 2024-04-13T18:16:23Z |
| publishDate | 2022-04-01 |
| publisher | Nature Portfolio |
| record_format | Article |
| series | npj Science of Food |
| spelling | doaj.art-c412a333b02647358421a2c8e9f5d9b62022-12-22T02:35:40ZengNature Portfolionpj Science of Food2396-83702022-04-01611910.1038/s41538-022-00141-7Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression designQing-Qing Cao0Jie-Qiong Wang1Jian-Xin Chen2Fang Wang3Ying Gao4Daniel Granato5Xuebo Zhang6Jun-Feng Yin7Yong-Quan Xu8Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of AgricultureTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of AgricultureTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of AgricultureTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of AgricultureTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of AgricultureDepartment of Biological Sciences, Faculty of Science and Engineering, University of LimerickNational Tea Quality Supervision and Inspection Center (Fujian), AnxiTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of AgricultureTea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of AgricultureAbstract Tieguanyin is one of the most consumed oolong teas because of its distinctive flavor. The brewing process is crucial for the flavor performance of traditional teas, thus the effects of brewing conditions, including water/tea ratio (R), brewing temperature (T), and time (S) on the sensory traits, chemical composition, and antioxidant activity of Tieguanyin tea infusion were investigated using quadratic orthogonal regression design. Results showed that R affected all the quality variables most, its reduction could lead to the promotion of tea infusion concentration, antioxidant activity, and taste intensity, which was favored by the tea consumers drinking tea almost daily (DTD) but unacceptable for those drinking tea hardly (DTH). Based on the optimization of brewing conditions in response surface methodology (RSM), we recommended several brewing schemes for diverse consume goals: R = 34 mL/g, T = 80 °C, S = 80 s for DTH; R = 39 mL/g, T = 100 °C, S = 127 s for DTO (the consumers drinking tea occasionally); R = 20 mL/g, T = 100 °C, S = 100 s for DTD; R = 26 mL/g, T = 100 °C and S = 127 s for the common consumers seeking for flavor and health benefits. These results would be helpful for tea consumers with multiple demands.https://doi.org/10.1038/s41538-022-00141-7 |
| spellingShingle | Qing-Qing Cao Jie-Qiong Wang Jian-Xin Chen Fang Wang Ying Gao Daniel Granato Xuebo Zhang Jun-Feng Yin Yong-Quan Xu Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design npj Science of Food |
| title | Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design |
| title_full | Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design |
| title_fullStr | Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design |
| title_full_unstemmed | Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design |
| title_short | Optimization of brewing conditions for Tieguanyin oolong tea by quadratic orthogonal regression design |
| title_sort | optimization of brewing conditions for tieguanyin oolong tea by quadratic orthogonal regression design |
| url | https://doi.org/10.1038/s41538-022-00141-7 |
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