数字农科院2.0

Association Between Chemistry And Taste Of Tea: A Review

文献类型： 外文期刊

作者： Zhang, L; Cao, QQ; Granato, D; Xu, YQ; Ho, CT

作者机构：

关键词： Tea; Taste; Bitterness; Astringency; Catechin; Flavonoid Glycoside

期刊名称： TRENDS IN FOOD SCIENCE & TECHNOLOGY

ISSN： 0924-2244

年卷期： 2020 年 101 卷

页码：

收录情况： JCR（2021版） ; EI（2021版）

摘要： Background: Taste is an important factor in evaluating the quality of tea. The sweet and umami tastes are usually well-accepted for consumers, whereas the bitter and astringent tastes are usually undesired, but they are important for providing the complex sensory perceptions of Camellia teas. The compounds responsible for the bitterness and astringency in tea leaves can be modified by processing, and subsequently endowed different taste of various tea types. Therefore, the taste of tea is closely related to the chemical constituents, and the taste mechanism is critical for improving tea quality. Scope and approach: The aim of this review is to review and discuss the association between chemical composition of Camellia teas and their effects on bitterness, astringency, sweetness aftertaste and umami. Key findings and conclusions: In the tea infusion, flavonol-O-glycosides, tannins and galloylated catechins are the main astringent compounds, caffeine and non-galloylated catechins enhance the tea bitterness. Furthermore, L-theanine, succinic acid, gallic acid and theogallin contribute to the umami taste. Sweetness aftertaste is a unique perception of green tea, which is attributed to the hydrolysis of galloylated catechins. T1R2 and T1R3 have been identified as sweet and umami taste receptors, while T2Rs functionas the bitter taste receptor.

分类号：

  • 相关文献

[1]Quantitative Analyses Of The Bitterness A.nd Astringency Of Catechins F rom Green Tea. Xu, YQ, Zhang, YN, Chen, JX, Wang, F, Du, QZ, Yin, JF. 2018

[2]Phenolic Profiles And Antioxidant Activities O.f 30 Tea Infusions F rom Green, Black, Oolong, White, Yellow And Dark Teas. Zhao, CN, Tang, GY, Cao, SY, Xu, XY, Gan, RY, Liu, Q, Mao, QQ, Shang, A, Li, HB. 2019

[3]Design and synthesis of epigallocatechin (EGC) analogs selective to inhibit α-amylase over α-glucosidases via the incorporation of caffeine acid and its derivatives. Chen W., Zhou C., Chen J., Wang M., Zhou F., Wang C., Zhang X., Zhou W.. 2022

[4]A predictive model for astringency based on in vitro interactions between salivary proteins and (−)-Epigallocatechin gallate. Qing-Qing Ye,Gen-Sheng Chen,Weichun Pan,Qing-Qing Cao,Liang Zeng,Jun-Feng Yin,Yong-Quan Xu. 2021

[5]Effects of epigallocatechin gallate, epigallocatechin and epicatechin gallate on the chemical and cell-based antioxidant activity, sensory properties, and cytotoxicity of a catechin-free model beverage. Yong-Quan Xu,Ying Gao,Daniel Granato. 2021

[6]Genetic Mapping And Localization Of Major Qtl For Bitterness In Melon (Cucumis Melo L.). Shang, JL, Kong, SN, Li, N, Wang, JM, Zhou, D, Li, NA, Ma, SW. 2020

[7]Improving The Taste Of Autumn G.reen Tea With Tannase. Cao, QQ, Zou, C, Zhang, YH, Du, QZ, Yin, JF, Shi, J, Xue, S, Xu, YQ. 2019

[8]One-Component Model Approach For Sensing T.he Sweetness, Sourness And A stringency Of Rice. Lu, L, Hu, XQ, Zhu, ZW, Tian, SY, Chen, ZX. 2019

[9]Non-targeted metabolomics and electronic tongue analysis reveal the effect of rolling time on the sensory quality and nonvolatile metabolites of congou black tea. Wu S., Yu Q., Shen S., Shan X., Hua J., Zhu J., Qiu J., Deng Y., Zhou Q., Jiang Y., Yuan H., Li J.. 2022

[10]Flavor Chemistry Characteristics of New Jiuqu Hongmei Tea of Different Grade Levels [不同等级新九曲红梅茶的风味化学特征]. Guo L.,Peng Q.,Zhao F.,Lu H.,Bao X.,Lin Z.. 2021

[11]Metabolomics Combined With Proteomics Provides A Novel Interpretation Of The Changes In Nonvolatile Compounds During White Tea Processing. Chen, QC, Shi, J, Mu, B, Chen, Z, Dai, WD, Lin, Z. 2020

[12]Effects of Sugar Cane Molasses Addition on the Fermentation Quality, Microbial Community, and Tastes of Alfalfa Silage. Runbo Luo,Yangdong Zhang,Fengen Wang,Kaizhen Liu,Guoxin Huang,Nan Zheng,Jiaqi Wang. 2021

[13]Effect Of Major Tea Insect A.ttack On Formation Of Q uality-Related Nonvolatile Specialized Metabolites In Tea (Camellia Sinensis) Leaves. Zeng, Lanting,Liu, Xiaoyu,Zeng, Lanting,Yu, Zhenming,Liu, Xiaoyu,Liao, Yinyin,Yu, Zhenming,Liao, Yinyin,Yang, Ziyin,Li, Jianlong,Tang, Jinchi,Cheng, Sihua,Cheng, Sihua,Cheng, Sihua,Li, Jianlong,Yang, Ziyin,Liao, Yinyin,Yang, Ziyin,Tang, Jinchi,Liu, Xiaoyu. 2019

[14]Effect Of Water Quality On T.he Main Components In F uding White Tea Infusions. Pan, Junxian,Zhang, Haihua,Lv, Yangjun,Pan, Junxian,Zhang, Haihua,Zhu, Yuejin,Zhu, Yuejin,Zhang, Shikang,Zhang, Shikang,Lv, Yangjun,Geng, Kunkun,Geng, Kunkun,Duan, Yuwei,Duan, Yuwei,Geng, Kunkun,Jiang, Yulan,Jiang, Yulan,Huang, Yunyun,Huang, Yunyun. 2017

[15]Functional Natural Allelic Variants Of F.lavonoid 3',5'-Hydroxylase Gene Governing C atechin Traits In Tea Plant And Its Relatives. Jin, JQ, Ma, JQ, Yao, MZ, Ma, CL, Chen, L. 2017

[16]Isolation Of Strawberry Anthocyanins Using H.igh-Speed Counter-Current Chromatography And T he Copigmentation With Catechin Or Epicatechin By High Pressure Processing. Zou, H, Ma, Y, Xu, ZZ, Liao, XJ, Chen, AL, Yang, SM. 2018

[17]Investigation Of The Effects Of Apple Polyphenols On The Chromatic Values Of Weakly Acidic Lysine-Fructose Maillard System Solutions. Lia, X, Kun, G, Bi, JF, Wu, XY, Li, X, Guo, CT. 2020

[18]Physiological And Defense Responses Of Tea Plants To Elevated Co2: A Review. Ahammed, GJ, Li, X, Liu, AR, Chen, SC. 2020

[19]Comparison Of The Main Compounds I.n Fuding White Tea I nfusions From Various Tea Types. Pan, JX, Jiang, YL, Lv, YJ, Li, M, Zhang, SK, Liu, J, Zhu, YJ, Zhang, HH. 2018

[20]A Novel F3 ' 5 '. H Allele With 1 4 Bp Deletion Is Associated With High Catechin Index Trait Of Wild Tea Plants And Has Potential Use In Enhancing. Jin, JQ, Liu, YF, Ma, CL, Ma, JQ, Hao, WJ, Xu, YX, Yao, MZ, Chen, L. 2018

作者其他论文 更多>>