The impacts of brewing in glass tumblers and thermos vacuum mugs on the aromas of green tea (Camellia sinensis)

  • Qianying DaiEmail author
  • Yurong Jiang
  • Sitong Liu
  • Jing Gao
  • Huozhu Jin
  • Huiqiang Wang
  • Mingji Xiao
  • Zhengzhu Zhang
  • Daxiang LiEmail author
Original Article


This study investigated the effect of brewing apparatus on the aromatic feature of tea infusion. Huangshan Maofeng tea infusion was brewed under glass tumblers (GT) or thermos vacuum mugs (TVM) for up to 180 min. Tea infusion sensory attributes were evaluated using quantitative descriptive analysis and the composition of volatiles were analyzed using headspace solid phase microextraction coupled with gas chromatography-mass spectrometry. Results showed that GT tea infusion at each brewing duration possessed stronger ‘Pure’, ‘Fresh’ and ‘Grassy’ attributes than TVM tea infusion, whereas TVM tea infusion showed a higher intensity on ‘Steamed’ aroma. A total of 74 volatiles were detected in tea infusion, and aldehydes and alcohols appeared to be the major volatiles. Total aldehydes concentration percentage decreased in tea infusion with brewing process, whereas an increase on total alcohol percentage was found. Principal component analysis indicated that brewing duration and apparatus played vital roles in altering the volatile composition in tea infusion, whereas orthogonal partial least squares discriminant analysis (OPLS-DA) revealed that GT tea infusion samples were separated from TVM tea infusion samples. OPLS-DA also screened 20 volatiles that significantly contributed to the differentiation of GT and TVM tea infusion.


Green tea Volatile compounds GC–MS Quantitative descriptive analysis Principal component analysis Orthogonal partial least squares discriminant analysis 



This study was finically supported by the National Key Research and Development Program (2017YFD0400805), National Nature Science Foundation of China (331772057) and National Modern Agriculture Technology System (CARS-19). We thanked Dr. Liwei Gu at the Food Science and Human Nutrition Department at the University of Florida for the assistance on principal component analysis and orthogonal projection on latent structure-discriminant analysis. Our sincere acknowledge also gave to Dr. Zheng Li in the Food Science and Human Nutrition Department at the University of Florida for his help on proofreading the manuscript.

Author contributions

Q Dai, Z Zhang, D Li and Y Jiang conceived and designed the study. Q Dai and Y Jiang drafted the manuscript. Y Jiang, S Liu, J Gao performed the experiment. Y Jiang, S Liu, H Jin, H Wang, and M Xiao analyzed the data. All authors have read and approved the final manuscript.

Compliance with ethical standards

Conflict of interest

All authors declared that they have no conflict of interests.


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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.State Key Laboratory of Tea Plant Biology and UtilizationAnhui Agricultural UniversityHefeiChina
  2. 2.School of Tea and Food Science & TechnologyAnhui Agricultural UniversityHefeiChina
  3. 3.International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of EducationAnhui Agricultural UniversityHefeiChina

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