Effect of Brewing Conditions on Sensorial and Antioxidant Properties of Linden Tea

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY

Journal of Culinary Science & Technology Pub Date : 2021-09-01 DOI:10.1080/15428052.2021.1972886

H. İlyasoğlu, Tuba Eda Arpa Zemzemoğlu

引用次数: 2

Abstract

ABSTRACT The aim of this study was to investigate the effects of brewing conditions (infusion time and temperature) on the sensorial and antioxidant properties of linden tea. The sensorial properties (color, odor, taste, and overall acceptability), total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, and ferric reducing antioxidant power (FRAP) of the tea samples were analyzed. A two-factor and three-level central composite design was applied for response surface methodology (RSM) to assess the effects of the independent variables on the responses. Our findings revealed that the best combination of temperature and time was 85–95°C and 8–10 min for the linden tea.

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冲泡条件对菩提茶感官及抗氧化性能的影响

摘要:本研究旨在探讨冲泡条件(冲泡时间和温度)对椴树茶感官和抗氧化性能的影响。分析了茶样的感官特性(色、香、味和总体可接受性)、总酚含量(TPC)、2,2-二苯基-1-苦味酰肼(DPPH)自由基清除能力和铁还原抗氧化能力(FRAP)。采用响应面法(RSM)，采用两因素三水平中心复合设计，评价自变量对反应的影响。研究结果表明，茶树茶的最佳温度和时间组合为85 ~ 95℃，8 ~ 10 min。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations