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. 2015 Oct;52(10):6639-46.
doi: 10.1007/s13197-015-1746-y. Epub 2015 Feb 4.

Effects of Different Brewing Conditions on Catechin Content and Sensory Acceptance in Turkish Green Tea Infusions

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Free PMC article

Effects of Different Brewing Conditions on Catechin Content and Sensory Acceptance in Turkish Green Tea Infusions

Sena Saklar et al. J Food Sci Technol. .
Free PMC article

Abstract

The optimal brewing conditions for Turkish green tea were determined on the basis of extracted catechins and sensory attributes. Green tea infusions were prepared at 75, 85 and 95 °C with brewing times of 1, 2, 3, 5, 10, 20, 30 and 45 min. The amounts of epistructured catechins (EGCG, EGC, ECG, EC), non-epistructured catechins (C, GC, GCG) and caffeine in brewed tea samples were analysed. Sensory analyses were performed by nine trained panelists for infusion colour, taste, aroma and overall acceptability. Brewing at 85 °C for 3 min was found to be the optimal condition, where the EGCG content was at a maximum of 50.69 mg/100 ml with the highest sensory scores. It was observed that the yield of epistructured catechins increased rapidly for the first 3-5 min of brewing at 85 °C, and increased brewing time resulted in a decrease in the yield of epistructured catechins. The amount of nonepistructured catechins continued to increase with longer extraction times. Sensory scores for infusion colour, taste, aroma and overall acceptability were highest at 3 and 5 min brewing times at all temperatures. Sensory scores were very low for 30 and 45 min brewing at 85 and 95 °C due to the bitter taste and dark colour.

Keywords: Brewing; Caffeine; Catechins; EGCG; Green tea.

Figures

Fig. 1
Fig. 1
Effect of brewing time and temperature on the contents of epistructured catechins
Fig. 2
Fig. 2
Effect of brewing time and temperature on the contents of non-epistructured catechins
Fig. 3
Fig. 3
Effect of brewing time and temperature on the content of total catechin
Fig. 4
Fig. 4
Effect of brewing time and temperature on the content of caffeine

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