Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

文献类型： 外文期刊

第一作者： Chen, Yu-Hong

作者： Chen, Yu-Hong;Zhang, Yan-Hong;Chen, Gen-Sheng;Yin, Jun-Feng;Chen, Jian-Xin;Wang, Fang;Xu, Yong-Quan;Chen, Yu-Hong

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期刊名称：NPJ SCIENCE OF FOOD （ 影响因子：7.0； 五年影响因子：9.657 ）

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年卷期： 2022 年 6 卷 1 期

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收录情况： SCI

摘要： Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical determination. The major tea phenolic acids and quercetin-3-O-rutinoside (Que-rut) were significantly positively correlated with the bitterness (r = 0.757, p < 0.01; r = 0.605, p < 0.05) and astringency (r = 0.870, p < 0.01; r = 0.576, p < 0.05) of green tea infusion. The phenolic acids have a sour and astringent taste, whereas Que-rut has a mild astringent taste. Phenolic acids and Que-rut can increase the bitterness of epigallocatechin gallate (EGCG). However, these components behaved differently for astringency on EGCG. Gallic acid (GA) enhances the astringency throughout all the concentrations in this study. While it seemed to be double effects of caffeic acid (CA), chlorogenic acid (CGA), and Que-rut on that, i.e., the inhibition at lower concentrations (CA: 0-0.2 mM; CGA: 0-0.2 mM; Que-rut: 0-0.05 mM) but enhancement at higher ones. The phenolic acids and Que-rut interacted synergistically with tea infusion and as their concentration increased, the synergistic enhancement of the bitterness and astringency of tea infusion increased. These findings help provide a theoretical basis for improving the taste of middle and green tea.

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