2026-06-06T18:02:15Zhttps://riuma.uma.es/rest/oai/request

oai:riuma.uma.es:10630/323682026-02-03T10:57:11Zcom_10630_2254col_10630_37953

00925njm 22002777a 4500 dc Pérez-Burillo, Sergio author Gimenez, Rafael author Rufián-Henares, José Ángel author Pastoriza, Silvia author 2018 White tea is highly consumed due to its sensory properties and health benefits, although most scientific reports don’t include the analysis of both properties. Therefore, the objective of the present study was to unravel the best brewing conditions for optimal extraction of the bioactive compounds and antioxidant capacity, while realising the best sensory properties. Infusions of eighty commercial teas (sold in bags or leaves) were obtained at different time-temperature ratios, studying bioactive compounds (caffeine and individual catechins), antioxidant capacity and sensory analysis. Brewing at 98ºC for 7 min was the best condition to obtain a high content of antioxidant polyphenols and pleasant sensory properties. Those teas sold in bags give rise to tea brews with almost double antioxidant capacity. In conclusion, it is very important to link sensory and chemical data to obtain optimal sensorial quality and the highest healthy properties in white tea infusions. S. Pérez-Burillo, R. Giménez, J.A. Rufián-Henares, S. Pastoriza, Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: Relationship with sensory properties, Food Chemistry, Volume 248, 2018, Pages 111-118, ISSN 0308-8146, https://doi.org/10.1016/j.foodchem.2017.12.056. https://hdl.handle.net/10630/32368 10.1016/j.foodchem.2017.12.056 Té - Propiedades Effect of brewing time and temperature on antioxidant capacity and phenols of white tea: relationship with sensory properties