The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition — Oak Academic Publishing
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The Joint Use of Electronic Nose and Electronic Tongue for the Evaluation of the Sensorial Properties of Green and Black Tea Infusions as Related to Their Chemical Composition
DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy
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Depart- ment of Pharmaceutical Sciences “Pietro Pratesi”, Università degli Studi di Milano, Milano, Italy.
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Depart- ment of Pharmaceutical Sciences “Pietro Pratesi”, Università degli Studi di Milano, Milano, Italy.
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DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy
1 DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy
2 Depart- ment of Pharmaceutical Sciences “Pietro Pratesi”, Università degli Studi di Milano, Milano, Italy.
3 Depart- ment of Pharmaceutical Sciences “Pietro Pratesi”, Università degli Studi di Milano, Milano, Italy.
4 DeFENS, Department of Food, Environmental and Nutritional Sciences, Università degli Studi di Milano, Milano, Italy
The objectives of the present study were to determine the effects of the brewing method on the amount of the major catechins, methylxanthines, total polyphenols and antioxidant capacity in green and black teas, and to correlate the chemical composition of tea infusions to their sensorial properties by the combined use of the electronic nose and tongue. For this purpose, tea infusions were prepared from 7 green teas and 6 black teas using different extraction times (3 - 5 and 10 min). The extraction of total polyphenols and catechins was increased by prolonging the infusion time from 3 - 5 to 10 min, while the caffeine amounts did not increase. The antioxidant activity of teas was well correlated with polyphenol content. Electronic tongue and electronic nose were able to discriminate green teas from black teas on the basis of their sensorial properties. Considering the taste, green teas were characterized by astringency and aftertaste-astringency and this sensation was increased by prolonging the infusion time; black teas were perceived as more bitter, sour, salty and the extraction time affected the astringent sensation. The aroma of green and black teas was discriminated by specific sensors and the increase of the extraction time produced more richly flavoured infusions. This work adds information about correlation between sensorial properties, antioxidant capacity and chemical composition of green and black teas.
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