Effect of extraction methods on the chemical components and taste quality of green tea extract

•High yields of green tea chemical components were obtained with dynamic extraction.•Dynamic extraction resulted in green tea extracts with good taste qualities.•Pseudo-second-order and first-order kinetics were used to model the extractions.•Dynamic extraction was found to be suitable for processin...

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Veröffentlicht in:	Food chemistry 2018-05, Vol.248, p.146-154
Hauptverfasser:	Xu, Yong-Quan, Ji, Wei-Bin, Yu, Peigen, Chen, Jian-Xin, Wang, Fang, Yin, Jun-Feng
Format:	Artikel
Sprache:	eng
Schlagworte:	Chemical components Dynamic extraction Green tea concentrate Static extraction Taste quality
Online-Zugang:	Volltext
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