Rewiew on Taste Characteristic of Catechins and Its Sensory Analysis Method

ZHANG Yingna; JI Weibin; XU Yongquan; YIN Junfeng

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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (1) : 1-9.

Rewiew on Taste Characteristic of Catechins and Its Sensory Analysis Method

ZHANG Yingna^1,2, JI Weibin^1,2, XU Yongquan^1,*, YIN Junfeng¹

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Abstract

Taste is the most important quality characteristics of tea infusion. Green tea taste is formed by the interaction of polyphenols, caffeine, amino acids, carbohydrates and metal ions. Polyphenols are the main taste substances of green tea infusion, with catechins as the major components of polyphenols. Catechins are the main contributors of the bitterness and astringency of green tea infusion. Varied intensities of bitterness and astringency of green tea infusions were caused by the different compositions and interactions of catechins. Sensory analysis by human is still the major method for the taste evaluation of tea infusion, which is irreplaceable nowadays. This paper reviewed the taste characteristics of catechins, interactions of taste substances, sensory-analysis method of taste substances, which aimed to improve the theory system of the taste characteristics of catechins and their interactions, and to lay the foundation for the use of sensory-analysis method in relative studies.

Key words

green tea infusion / sensory analysis method / taste interactions / taste substance

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ZHANG Yingna, JI Weibin, XU Yongquan, YIN Junfeng. Rewiew on Taste Characteristic of Catechins and Its Sensory Analysis Method[J]. Journal of Tea Science. 2017, 37(1): 1-9

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