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

文献类型： 外文期刊

第一作者： Deng, Shuaijun

作者： Deng, Shuaijun;Aluko, Oluwaseun Olayemi;Mo, Zhijie;Mao, Jingjing;Wang, Qian;Liu, Haobao;Deng, Shuaijun;Aluko, Oluwaseun Olayemi;Mo, Zhijie;Mao, Jingjing;Zhang, Ge;Zhang, Haibo;Liu, Xiaohui;Ma, Ming;Wang, Qian;Liu, Haobao

作者机构：

关键词： Green tea; Bitterness; Astringency; Perception mechanism; Evaluation method; Influencing factor

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）

ISSN： 0963-9969

年卷期： 2022 年 157 卷

页码：

收录情况： SCI

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.

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