Rewiew on Taste Characteristic of Catechins and Its Sensory Analysis Method
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.
green tea infusiontaste substancetaste interactionssensory analysis method
国家科技期刊平台
NSTL
万方数据
维普
