Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
Food Chem. 2018 Aug 30;258:16-24. doi: 10.1016/j.foodchem.2018.03.042. Epub 2018 Mar 12.
Bitterness and astringency are two important quality attributes of green tea infusion, and catechins are the main contributor to the bitterness and astringency. The aim of this work was to quantitatively analyse the bitterness and astringency of green tea infusion according to the concentrations of catechins. The concentration-taste curves of catechins showed a pattern that fit the cubic functions, and their R values were higher than 0.956. The bitterness of green tea was highly correlated with the concentrations of (-)-epigallocatechin gallate and (-)-epicatechin gallate (ECG) (R = 0.7769, p < 0.01), and the astringency (R = 0.7878, p < 0.01) was highly correlated with the concentrations of ECG and flavonol glycosides (myricetin 3-O-galactoside and quercetin-3-O-rutinoside). Taste interactions between different catechins and between catechins and other substances were determined. These results may enhance the understanding of tea chemistry for improving the taste of products from green tea.
苦味和涩味是绿茶浸提液的两个重要品质属性，儿茶素是产生苦味和涩味的主要物质。本研究旨在根据儿茶素浓度定量分析绿茶浸提液的苦味和涩味。儿茶素浓度-口感曲线呈三次函数模式，其 R 值均高于 0.956。绿茶的苦味与（-）-表没食子儿茶素没食子酸酯和（-）-表儿茶素没食子酸酯（ECG）的浓度高度相关（R=0.7769，p<0.01），涩味与 ECG 和黄酮醇糖苷（杨梅素 3-O-半乳糖苷和槲皮素-3-O-芦丁糖苷）的浓度高度相关（R=0.7878，p<0.01）。确定了不同儿茶素之间以及儿茶素与其他物质之间的味觉相互作用。这些结果可能有助于提高对茶化学的理解，从而改善绿茶产品的口感。
