Influence of brewing time on physicochemical and sensorial properties of some Romanian red fruits tea infusions

Abstract

The present study aims to investigate the effect of brewing time on the physicochemical and sensorial characteristics of some red fruit tea infusions available on the Romanian market. In this perspective, infusions of five red fruits teas were prepared using different brewing

time. The samples were analyzed to estimate some physicochemical parameters: pH, electrical conductivity, salinity, total dissolved solids, and oxidation reduction potential. These measurements were carried out by electrometric method using Thermo Scientific™ Orion™ Versa Star Pro™ Multiparameter Benchtop Meter. Also, the samples were spectrophotometrically evaluated using Shimadzu Spectrophotometer UV-1280. Sensorial examination of fruit tea infusions was performed through the 7-points hedonic scale method, evaluating the appearance, aroma, taste, color and global impression. The results obtained for all the red fruit teas tested revealed that the brewing time recommended by the manufacturer is not sufficient to obtain an infusion with maximum consumer satisfaction.