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

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Rewiew on Taste Characteristic of Catechins and Its Sensory Analysis Method

ZHANG Yingna1,2, JI Weibin1,2, XU Yongquan1,*, YIN Junfeng1   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences; Engineering Research Center for Tea Processing; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, China.
    2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China
  • Received:2016-09-18 Revised:2016-11-21 Online:2017-02-15 Published:2019-08-22

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, taste substance, taste interactions, sensory analysis method

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