This study investigated the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea. Sensory evaluation and chemical determination revealed significant positive correlations between major tea phenolic acids and quercetin-3-O-rutinoside (Que-rut) with bitterness and astringency. Phenolic acids exhibited sour and astringent tastes, while Que-rut had a mild astringent taste. The study also examined the interactions of these components with epigallocatechin gallate (EGCG), finding that they enhanced EGCG's bitterness but showed varied effects on its astringency. Synergistic interactions were observed between phenolic acids, Que-rut, and tea infusion, increasing bitterness and astringency with concentration.
