Improving the sweet aftertaste of green tea infusion with tannase

Moon

Chemistry & Biodiversity

et al. 2019

Catechins in green tea are well‐known to be effective in reducing the risk of obesity. The purpose of this study was to elucidate the effects of catechins present in green tea on adipocyte differentiation and mature adipocyte metabolism. Treatment of 3T3‐L1 mouse adipocyte during differentiation adipocytes with (−)‐epigallocatechin (EGC) and gallic acid (GA) resulted in dose‐dependent inhibition of adipogenesis. Specifically, EGC increased adiponectin and uncoupling protein 1 (UCP1) transcription in mature adipocytes. Transcription levels of adipose triglyceride lipase (ATGL) and hormone‐sensitive lipase (HSL) were not significantly impacted by either of the compounds. These results suggest that the EGC is the most effective catechin having anti‐obesity activity. Finally, EGC is an attractive candidate component for remodeling obesity.

Section: Discussionmentioning

confidence: 99%

Epigallocatechin Exerts Anti‐Obesity Effect in Brown Adipose Tissue

Moon

Chemistry & Biodiversity

et al. 2019

“…Phenolic compounds are the main flavour components in tea, such as EGC, EC, EGCG and ECG (Wang & Ho, 2009). They are generally considered the major contributors to the puckering astringency and bitter taste of green tea infusions (Narukawa et al, 2010;Zhang et al, 2016). Caffeine is the main purine alkaloids in tea, with bitter taste.…”

Section: Introductionmentioning

confidence: 99%

“…They have a positive effect on the taste of tea infusion. In addition, the sensory qualities are also influenced by the content and composition of the compounds in tea, which impose different tastes of bitterness, astringency and umami, and others (Yu et al, 2014;Zhang et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Effects of roasting treatment on non‐volatile compounds and taste of green tea

Mao

Fang

et al. 2018

Int J of Food Sci Tech

Summary The effects of roasting treatment on sensory quality and related compounds in green tea were investigated. The combined application of roasting temperature and time 100 °C for 90 min, 120 °C for 60 min and 140 °C for 30 min achieved the most satisfying sensory quality. The HPLC analysis showed that the contents of cis‐catechins, bitter and umami amino acids reduced with increase in temperature, while the contents of trans‐catechins and soluble sugar increased with the temperature rise. The content of caffeine and sweet amino acids did not change significantly compared with untreated tea sample. The decrease in cis‐catechins, total polyphenols and bitter amino acids reduced the bitterness and astringency of the green tea, while the increase in total soluble sugars improved the sweetness and mellow taste. The sensory evaluation results showed that the sensory quality of the tea was significantly enhanced through roasting treatment.

“…On the other hand, the taste and color of tea are mainly dependent on non‐volatile compounds, which influence organoleptic characteristics differently. For example, flavonol glycosides are the main contributors to astringency, caffeine is the major source of bitter taste and EGC and EC are the main contributors of sweet aftertaste . Given the fact that tea composition varies with climate, season, cultivar, agronomic practices, processing and storage, these factors can potentially affect tea quality and ultimately the taste.…”

Section: Introductionmentioning

confidence: 99%

“…For example, flavonol glycosides are the main contributors to astringency, 9 caffeine is the major source of bitter taste 3,10 and EGC and EC are the main contributors of sweet aftertaste. 11 Given the fact that tea composition varies with climate, season, cultivar, agronomic practices, processing and storage, 2,7,12,13 these factors can potentially affect tea quality and ultimately the taste. Wise drinkers also know that the taste of tea infusions can be altered by the teapot material as well.…”

Section: Introductionmentioning

confidence: 99%

Effect of teapot materials on the chemical composition of oolong tea infusions

et al. 2017

Based on the overall chemical composition of the tea infusion, Yixing clay pots (Zisha and Zhuni) produce tea infusions that are presumably less bitter and more fragrant and tend to contain more healthful compounds than tea infusions from other pots. The results could partially explain why Yixing clay pots are among the most popular teapots. The beneficial effects of long-term repeated use of these teapots warrants further study. © 2017 Society of Chemical Industry.