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Tea compound-saliva interactions and their correlations with sweet aftertaste
Food Science and Technologynpj Science of Food

Tea compound-saliva interactions and their correlations with sweet aftertaste

P. H. Chong, J. Chen, et al.

Discover how tea compounds interact with human saliva to create the uniquely sweet aftertaste known as 'Huigan.' This intriguing study conducted by Pik Han Chong, Jianshe Chen, Danting Yin, and Lanxi Qin unveils the complex relationship between saliva and tea that influences taste perception.... show more
GeneralSummaryMetrics
Abstract
Huigan (sweet aftertaste) is a key sensory attribute and quality indicator of tea. Prior work showed strong correlations between lubrication behavior of saliva–tea compound mixtures and Huigan perception. This study investigated how tea compounds affect human saliva secretion and functional properties, including total protein content (TPC), salivary α-amylase (AMY) and lipase activity (LP). Quartz crystal microbalance with dissipation monitoring (QCM-D) was used to reveal adsorption behavior of human whole saliva and effects of tea compounds on salivary films. Results showed significant positive correlations among TPC, LP and Huigan intensity in Huigan-sensitive subjects. Compared to salivary film alone, desorption of saliva–EC/EGC (epicatechin/epigallocatechin) mixtures from a gold surface (QCM-D) showed significant effects aligned with higher Huigan intensity in the sensitive group.
Publisher
npj Science of Food
Published On
Feb 09, 2022
Authors
Pik Han Chong, Jianshe Chen, Danting Yin, Lanxi Qin
DOI
https://doi.org/10.1038/s41538-022-00123-9
Tags
tea compoundshuman salivasweet aftertasteHuigansalivary flowsensory analysisepicatechin
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