Effects of manufacturing procedures and preparation conditions on European Union priority polycyclic aromatic hydrocarbons in Oolong tea samples

Shih Min Chiang, Kwo Chang Ueng, Hsiang Shun Chen, Chia Jung Wu, Yi Sun Yang, Deng Jye Yang*

*此作品的通信作者

研究成果: Article同行評審

5 引文 斯高帕斯(Scopus)

摘要

The study evaluated the changes in polycyclic aromatic hydrocarbons (PAHs) of Oolong tea samples at each heat treatment stage of the manufacturing process, different post-treatment methods and different brewing conditions. The content of PAHs in the tea leaves was significantly increased during stir fixation (280 °C for 8 min) stage of the manufacturing process. In the subsequent heat treatment process, the PAHs content did not change much until the Oolong tea product (primary) was further roasted. The level of PAHs increased with the roasting time. Charcoal roasting resulted in higher PAHs content in the product compared with electric roasting. Higher brewing temperature caused higher level of PAHs released into the tea infusion. The level of released PAHs decreased with the increase of the number of tea brewing (the total released PAHs was about 4%). The risk assessment results for PAHs in the tea infusions showed a low level of health concern.

原文English
文章編號129885
期刊Food Chemistry
358
DOIs
出版狀態Published - 1 10月 2021

指紋

深入研究「Effects of manufacturing procedures and preparation conditions on European Union priority polycyclic aromatic hydrocarbons in Oolong tea samples」主題。共同形成了獨特的指紋。

引用此