Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Qingdao Institute of Bioenergy and Bioprocess Technology of Chinese Academy of Sciences, Qingdao 266101, China.
Food Res Int. 2022 Jul;157:111262. doi: 10.1016/j.foodres.2022.111262. Epub 2022 Apr 21.
Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor. Although many research works have focused on the flavor formation of green tea, the review articles about bitterness and astringency is limited. This review article summarizes the major components of bitter and astringent substances in green tea, their sensory perception mechanism, factors influencing the formation of these substances, and the evaluation methods of bitterness and astringency. This review will shed light on the subsequent studies in tea flavor, and provide deeper insight for the research of bitterness and astringency in other foods.
绿茶以其宜人的口感和保健功能而广受欢迎。苦和涩是绿茶的两个重要品质属性，丰富了茶的口感。尽管许多研究工作都集中在绿茶的风味形成上，但关于苦和涩的综述文章却很有限。本文综述了绿茶中苦、涩物质的主要成分、感官感知机制、影响这些物质形成的因素以及苦、涩味的评价方法。本文的综述将为后续的茶风味研究提供启示，并为其他食品中苦、涩味的研究提供更深入的见解。
