Are organic acids really related to the sour taste difference between Chinese black tea and green tea?

文献类型： 外文期刊

第一作者： Zhang, Xiang

作者： Zhang, Xiang;Luo, Fan;Zhang, Xiang;Du, Xiao;Li, Ying-zheng;Nie, Cong-ning;Wang, Cong-ming;Bian, Jin-lin

作者机构：

关键词： sensory; sour; taste; tea

期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：3.553； 五年影响因子：3.634 ）

ISSN： 2048-7177

年卷期： 2022 年 10 卷 6 期

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收录情况： SCI

摘要： Sour is an important taste in some foods, beers, and teas; organic acids, in particular, are thought to play a key role in the formation of the sour taste of beer. It has been generally thought that organic acids also contribute to some teas tasting sour. In this study, through sensory evaluation experiments with black tea (BT) and green tea (GT), the difference in the sour taste of BT and GT was quantitatively characterized. Then the organic acids in the two types of tea were identified and quantified via high-performance liquid chromatography (HPLC) with taste activity value (TAV) analysis. The results showed that both teas had 12 identical common organic acids (including 11 taste-active components), but the results of the TAV analysis were not consistent with those of the sensory evaluation. Therefore, there is no direct relationship between organic acids and the acidity in BT and GT. It is related to the interaction between organic acids and other substances, pH value, or other sour substances in tea infusions. The mechanism of the disappearance of sourness in tea infusions was also discussed. These results help us to understand the correlation between tastes in teas.

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