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Journal of Tea Science ›› 2006, Vol. 26 ›› Issue (2): 79-86.doi: 10.13305/j.cnki.jts.2006.02.001

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Sensory Characteristics of Tea Polyphenols and It’s Effects on Astringency of Tea

TONG Hua-rong, JIN Xiao-fang, GONG Xue-lian   

  1. College of Food Science, Southwest University, Chongqing 400715, China
  • Received:2005-09-16 Revised:2006-03-06 Online:2006-06-25 Published:2019-09-10

Abstract: There are a large amount of tea polyphenols in tea. Tea polyphenols show great effects on astringency of tea taste. Astringency is the principal sensory notes of tea tastes, and show a great influence on the total sensory quality of tea. This paper reviews the sensory characteristics of tea polyphenols, analysis of astringency and the effects of tea polyphenols on astringency of tea infusions.

Key words: tea, tea polyphenols, sensory attributes, astringency, thresholds

CLC Number: