Food Science and Technology

Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

Y. Chen, Y. Zhang, et al.

This fascinating study conducted by Yu-Hong Chen and colleagues reveals how phenolic acids and quercetin-3-O-rutinoside interact to influence the bitterness and astringency of green tea. Chemical analyses and sensory evaluations highlight the significant taste characteristics of these compounds, showcasing their role in enhancing the overall flavor profile of this beloved beverage. Uncover the complexities of taste in green tea that go beyond just caffeine!

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Playback language: English

Index

Abstract

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.

Publisher

npj Science of Food

Published On

Jan 27, 2022

Authors

Yu-Hong Chen, Yan-Hong Zhang, Gen-Sheng Chen, Jun-Feng Yin, Jian-Xin Chen, Fang Wang, Yong-Quan Xu

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