Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation

被引：70

作者：

Deng, Shuaijun ^{[1
,2
]}

Zhang, Ge ^{[3
]}

Aluko, Oluwaseun Olayemi ^{[1
,2
]}

Mo, Zhijie ^{[1
,2
]}

Mao, Jingjing ^{[1
,2
]}

Zhang, Haibo ^{[3
]}

Liu, Xiaohui ^{[4
]}

Ma, Ming ^{[5
]}

Wang, Qian ^{[1
,6
]}

Liu, Haobao ^{[1
,7
]}

机构：

[1] Chinese Acad Agr Sci, Tobacco Res Inst, Qingdao 266101, Peoples R China

[2] Chinese Acad Agr Sci, Grad Sch, Beijing 100081, Peoples R China

[3] Chinese Acad Sci, Qingdao Inst Bioenergy & Bioproc Technol, Qingdao 266101, Peoples R China

[4] China Tobacco Shenzhen Ind Co Ltd, Shenzhen 518109, Peoples R China

[5] Zhengzhou Tobacco Res Inst CNTC, China Tobacco Standardizat Res Ctr, Zhengzhou 450001, Peoples R China

[6] Chinese Acad Agr Sci, Tobacco Res Inst, Rm314 Bldg, 11, Keyuanjing 4th Rd, Laoshan Dist, Qingdao 266101, Peoples R China

[7] Chinese Acad Agr Sci, Tobacco Res Inst, Rm401 Bldg C, 11, Keyuanjing 4th Rd, Laoshan Dist, Qingdao 266101, Peoples R China

来源：

FOOD RESEARCH INTERNATIONAL | 2022年 / 157卷

基金：

中国国家自然科学基金;

关键词：

Green tea; Bitterness; Astringency; Perception mechanism; Evaluation method; Influencing factor; QUALITY CONSTITUENTS; ANTIOXIDANT ACTIVITY; ORAL ASTRINGENCY; DYNAMIC CHANGES; TASTE RECEPTOR; CATECHINS; BIOSYNTHESIS; METABOLITES; INFUSION; CAFFEINE;

D O I：

10.1016/j.foodres.2022.111262

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor. Although many research works have focused on the flavor formation of green tea, the review articles about bitterness and astringency is limited. This review article summarizes the major components of bitter and astringent substances in green tea, their sensory perception mechanism, factors influencing the formation of these substances, and the evaluation methods of bitterness and astringency. This review will shed light on the subsequent studies in tea flavor, and provide deeper insight for the research of bitterness and astringency in other foods.

引用

页数：15

共 3 条

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[2] Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39
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Noga, Chiaki
Ueno, Yohei
Sato, Tsutomu
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BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS, 2011, 405 (04) : 620 - 625
[3] Characteristic flavor compounds in Guizhou green tea and the environmental factors influencing their formation: Investigation using stable isotopes, electronic nose, and headspace-gas chromatography ion migration spectrometry
Ge, Yonghui
Wang, Ling
Huang, Yongji
Jia, Luyu
Wang, Jinhua
LWT-FOOD SCIENCE AND TECHNOLOGY, 2024, 196

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