There has been interest in biological activities of green tea catechins. However, little is known about the taste characteristics of catechins. To assess the taste characteristics of catechins (())-epicatechin (EC), ())-epicatechin gallate (ECg), ())-epigallocatechin (EGC) and ())-epigallocatechin gallate (EGCg)), sensory evaluations were performed. The taste intensity increased with increased catechins concentration. Among them, ECg showed the strongest taste. Catechins had tastes that consisted primarily of astringency and bitterness. Therefore, taste palatability decreased with increasing catechin concentrations. In line with taste intensity, taste palatability of ECg was the lowest. Taste sensor analysis and mouse behavioural assays showed same results. EC and ECg were more stable in Ringer's solution than EGC and EGCg. Furthermore, taste cell responses to ECg that had the strong taste and better stability among catechins used were recorded. Some taste cells responded to ECg. This result suggests that ECg might be recognised by taste cells.
Theanine is a unique amino acid present in green tea. It is partly responsible for the taste of green tea and possesses various psychological effects. Theanine has a preferred taste, like umami and sweetness. Therefore, theanine may improve unpleasant tastes such as bitterness and sourness of foods. To investigate new uses of theanine, we investigated its taste-modifying effect by human sensory evaluation. A reduction in sourness was observed with theanine addition. Investigation of the mechanism of taste improvement found that sourness is relatively improved by theanine addition due to the increase in pH and the addition of the umami taste.
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