کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
225038 464472 2006 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion
چکیده انگلیسی

The effects of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion were investigated. Ultrasonic-assisted extraction showed a better effect on the extraction efficiency of the main chemical components from tea at lower temperatures. The contents of tea polyphenols, amino acid and caffeine in tea infusions were more than those obtained by conventional extraction. Moreover, ultrasonic-assisted extraction inhibited the extraction of protein and pectin. The results also showed that ultrasonic-assisted extraction could increase the extraction yields of aroma components and glycosidic aroma precursors as well as changing the Owuor index of tea infusions. Organoleptic evaluation indicated that the sensory quality of tea infusion with ultrasonic-assisted extraction was better than that of tea infusion with conventional extraction.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 74, Issue 4, June 2006, Pages 557–560
نویسندگان
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