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Effects of different tea concentrations and extraction durations on caffeine and phenolics of tea liqueurs

Some properties of tea liqueurs

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Abstract

In this study, effects of different tea concentrations and extraction durations on some characteristics of tea liqueurs were investigated. Total phenolics of tea liqueurs produced with different tea ratio and extraction duration were determined as 1496.8–4796.2 mgGAE/L. Caffeine was the major compound in all liqueur samples. Among phenolic compounds, gallic acid was the major phenolic and it was followed by epigallocatechin. The liqueurs with 7.5% tea ratio and 15–30 days extraction durations had the greatest total catechin contents. Sensory analyzes revealed that the liqueurs produced with 5% tea ratio and 15 and 30 day extractions were the most favourable samples.

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Natural Sciences and Engineering, Gaziosmanpaşa University, 60000, Tokat, Turkey

    Mustafa Bayram & Cemal Kaya

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  1. Mustafa Bayram
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  2. Cemal Kaya
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Correspondence to Mustafa Bayram.

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Bayram, M., Kaya, C. Effects of different tea concentrations and extraction durations on caffeine and phenolics of tea liqueurs. Food Measure 12, 285–291 (2018). https://doi.org/10.1007/s11694-017-9639-6

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  • DOI: https://doi.org/10.1007/s11694-017-9639-6

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