Quantitative Analysis of Bitterness-Astringency Intensity of Green Tea Infusion Based on the Taste C

来源 :2016年食品与健康国际研讨会 | 被引量 : 0次 | 上传用户:zshihao
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  [Objective]To quantitatively analyze the bitterness-astringency intensity of green tea infusion,the taste characteristic of catechins and the concentrations of main components of green tea infusion were determined.[Methods]This paper studied the taste characteristics of the 8 catechins existing in green tea infusion (EGCG,ECG,EGC,EC,GCG,CG,GC,C),including the taste thresholds and concentration-taste intensity curves of the 8 catechins,and binary taste-taste interaction among 4 epicatechins,and the relation between bitterness-astringency intensity of green tea infusion and the concentrations of catechins were also analyzed.[Results]The concentration-taste intensity curves of the 8 catechins with concentrations in tea infusions could fit in cubic functions well and the R2-values of them were all above 0.996.Four epicatechins with concentrations in tea infusion barely had binary taste-taste interactions with each other and the taste intensity could be simply added.The intensity for the bitterness of green tea infusion could be well predicted only by the concentration of the catechins,which indicated that the bitter taste of green tea was mainly determined by catechins;while the astringency of green tea infusion cannot be predicted only by the concentration of the catechins.The astringent intensity of green tea infusion was affected by the concentration of catechins as well as the concentration of caffeine,gallic acid,flavonol glycosides and amino acids.[Conclusion]The bitterness-astringency intensity of green tea infusion was mainly determined by the concentration of catechins,but also affected by other taste components.This results help to quantitatively analyze and reconstitute green tea infusion.
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