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Food Chem. 2018 May 15;248:146-154. doi: 10.1016/j.foodchem.2017.12.060. Epub 2017 Dec 16.

Effect of extraction methods on the chemical components and taste quality of green tea extract.

Author information

1
Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yqx33@126.com.
2
Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
3
Food Science and Technology Programme, c/o Department of Chemistry, Faculty of Science, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore.
4
Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yinjf@tricaas.com.

Abstract

The physicochemical properties of tea extracts are significantly affected by the extraction method. The aim of this study was to compare the effects of static and dynamic extractions on the concentrations of chemical components and taste quality of green tea extracts. Our results show that extraction of chemical components using static extraction follows a pseudo-second-order reaction, while that of dynamic extraction follows a first-order reaction. The concentrations of the solids, polyphenols, and free amino acids in green tea extract prepared by dynamic extraction were much higher, although the overall yields were not significantly different between the two extraction methods. Green tea extracts obtained via dynamic extraction were of lower bitterness and astringency, as well and higher intensities of umami and overall acceptability. These results suggest that dynamic extraction is more suitable for the processing of green tea concentrate because of the higher concentration of green tea extract.

KEYWORDS:

(−)-Epicatechin gallate (PubChem CID: 367141); (−)-Epigallocatechin gallate (PubChem CID: 65064); Caffeine (PubChem CID: 2519); Chemical components; Dynamic extraction; Green tea concentrate; Static extraction; Taste quality

PMID:
29329838
DOI:
10.1016/j.foodchem.2017.12.060
[Indexed for MEDLINE]

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