Improving the taste of autumn green tea with tannase

文献类型： 外文期刊

第一作者： Cao, Qing-Qing

作者： Cao, Qing-Qing;Zou, Chun;Zhang, Yan-Hong;Yin, Jun-Feng;Xu, Yong-Quan;Cao, Qing-Qing;Du, Qi-Zhen;Shi, John;Xue, Sophia

作者机构：

关键词： Autumn green tea; Catechins; pH; Tannase; Taste

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2019 年 277 卷

页码：

收录情况： SCI

摘要： Green tea processed from autumn leaves is more bitter and astringent than that from spring leaves, mainly due to gallated catechins. The present study aimed to improve the taste of autumn green tea and green tea infusion by using tannase to treat tea leaves and tea infusion. The results showed that, after hydrolysis, the sweet aftertaste and overall acceptability improved, and the ratio of gallated catechins decreased, as did the bitterness and astringency of the autumn green tea. The pH value was significantly correlated with the concentrations of gallated catechins (r = 0.930, p < 0.01), non-gallated catechins (r = -0.893, p < 0.01), and gallic acid (r = 0.915, p < 0.01), as well as with the intensities of bitterness, astringency, and sweet aftertaste during hydrolysis. Gallic acid contributed to the sweet aftertaste of green tea infusion. These results will help to improve autumn green tea products with tannase.

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