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

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