Improving the taste of autumn green tea with tannase

Cao, Qing-Qing; Zou, Chun; Zhang, Yanhong; Du, Qizhen; Yin, Jun-Feng; Shi, John; Xue, Sophia Jun; Xu, Yong-Quan

doi:10.1016/j.foodchem.2018.10.146

Cited by 90 publications

(58 citation statements)

References 13 publications

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“…It agreed with a previous study reporting that astringency showed a greater inhibitory effect on the development of the sweet aftertaste in green tea infusions, as compared to other taste qualities [14]. A recent study showed that gallic acid contributed to the sweet aftertaste [15], however, its required concentration was much higher than the “natural” concentration detected in black tea infusions in our study. Thus, despite multiple taste-active roles, gallic acid demonstrated a more prominent suppressive effect on the sweet-mellow taste rather than a positive effect.…”

Section: Resultssupporting

confidence: 93%

“…The taste profile perceived by tea tasters, formed by the complex interplay among the basic taste attributes of astringency, bitterness, sourness, sweetness, and umami-like taste, is one of the key criteria in tea quality evaluation. Multiple attempts have been made, which have greatly advanced the understanding of taste flavor and related taste-active compounds of various tea types, including black tea [6,8,9,10,11], green tea [12,13,14,15], oolong tea [16], and Pu-erh tea [17]. Certain non-volatile compounds that impart various taste qualities are possibly responsible for the tea taste profile.…”

Section: Introductionmentioning

confidence: 99%

“…However, the sweetness-related taste of tea liquors is less studied. Catechins and gallic acid have been found to be associated with the sweet aftertaste of green tea through human sensory analysis of their aqueous solutions [15,16]. To our best knowledge, by far there is no molecular investigation report that is centered around the sweet-mellow taste of the congou black tea.…”

Section: Introductionmentioning

confidence: 99%

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Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions

Yao

Wang

et al. 2019

Molecules

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The sweet-mellow taste sensation is a unique and typical feature of premium congou black tea infusions. To explore the key taste-active compounds that influence the sweet-mellow taste, a sensory and molecular characterization was performed on thirty-three congou black tea infusions presenting different taste qualities, including the sweet-mellow, mellow-pure, or less-mellow taste. An integrated application of quantitative analysis of 48 taste-active compounds, taste contribution analysis, and further validation by taste supplementation experiments, combined with human sensory evaluation revealed that caffeine, γ-aminobutyric acid, rutin, succinic acid, citric acid, and gallic acid negatively affect the sweet-mellow taste, whereas glucose, sucrose, and ornithine positively contribute to the sweet-mellow taste of congou black tea infusions. Particularly, rutin, γ-aminobutyric acid, gallic acid, and caffeine, which impart the major inhibitory effect to the manifestation of the sweet-mellow taste, were identified as the key influencing components through stepwise screening and validation experiments. A modest level of these compounds was found to be favorable for the development and manifestation of the sweet-mellow taste. These compounds might potentially serve as the regulatory targets for oriented-manufacturing of high-quality sweet-mellow congou black tea.

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Section: Resultssupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions

Yao

Wang

et al. 2019

Molecules

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“…Organic acids were analyzed using HPLC equipped with a UV-DAD detector set at 220 nm [13] . Catechins were analyzed using HPLC equipped with a UV-DAD detector set at 280 nm [14] .…”

Section: Determination Of Organic Acids and Catechinsmentioning

confidence: 99%

Fermentation process optimization and chemical composition analysis on black tea wine

Zou

Chen

et al. 2021

E3S Web Conf.

Self Cite

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In this study, the fermentation process of black tea wine was optimized, and the changes in catechins, organic acids, and aroma components during fermentation were investigated. The optimal fermentation conditions for tea wine were determined as follows: the addition of 15% sucrose and 0.75% tea leaves, and a fermentation temperature of 25 ºC. Under the optimal conditions, the alcohol content and sensory evaluation score of tea wine were 8.9 %ABV and 88, respectively. The contents of catechins and organic acids in tea wine were 21.29 mg/L and 3.68 mg/mL, which were 1.32-fold and 10.51-fold higher than those of tea infusion, respectively. L-malic acid was the main organic acid in tea wine, which accounted for 56.3% of the total amount of organic acids. A total number of 34 and 33 kinds of aroma components were detected in tea wine and tea infusion, respectively. The main aroma components of tea wine were esters and alcohols, which accounted for 39.7% and 45.9% of the total amount of aroma components, respectively, while the main aroma components of tea infusion were esters and aldehydes, accounting for 34.6% and 33.2%, respectively.

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“…İnfüzyon yöntemi kullanılarak üretilen yeşil çaylara farklı konsantrasyonlarda tannaz enziminin ilave edildiği bir çalışmada, tannaz konsantrasyonu arttıkça örneklerin burukluk değerinin azaldığı tespit edilmiştir. Bu durumun infüzyon işlemi sırasında tannazın yeşil çayda burukluğa sebep olan tanenleri ve diğer fenolik bileşikleri hidroliz etmesine bağlı olduğu belirtilmiştir [23].…”

Section: Soğukunclassified

İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi

Özünlü

Ergezer

2019

Akademik Gıda

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0 258 296 33 39 0 258 296 32 62 ÖZ Bu çalışmada, kurutulmuş enginar çanak yapraklarından üretilen farklı konsantrasyonlarda (%3, 4 ve 5) enginar yaprağı katkılı limonlu soğuk yeşil çayların bazı fizikokimyasal (renk, pH değeri, briks, bulanıklık, titre edilebilir asitlik, toplam fenolik madde miktarı, DPPH ile antiradikal aktivite) ve duyusal kalite karakteristikleri üzerine infüzyon süresinin (5, 7 ve 10 dakika) etkisi incelenmiştir. İnfüzyon süresinin artışıyla birlikte örneklerin parlaklık (L*) ve kırmızılık (a*) değerlerinin azaldığı, sarılık (b*) değerinin ise arttığı görülmüştür. Soğuk çay bileşimindeki enginar konsantrasyonun ve infüzyon süresinin artışına paralel olarak fenolik madde miktarı da artış göstermiştir. Bu artışla birlikte ortamın pH değerinde düşüş, bulanıklık ve titre edilebilir asit miktarında ise artış gözlemlenmiştir. Farklı konsantrasyonlarda enginar infüzyonu içeren soğuk çayların duyusal açıdan herhangi bir olumsuz bir durum oluşturmadığı ve A4 numaralı enginarlı-limonlu soğuk yeşil çayın daha çok tercih edildiği tespit edilmiştir. ABSTRACTIn this study, was to investigate effect of three different brewing times (5, 7 and 10 minutes) on some physicochemical (color, pH value, °Brix, türbidity, titratable acidity, total phenolic content, antiradical activity with DPPH) and sensory properties on ice green tea enriched with dried artichoke sepal at three different concentrations (3, 4 and 5%). As increasing of brewing times, ice tea samples were became mildly darker whereby resulted in lower brightness (L*) and redness (a*) values and in higher yellowness (b*) values. Higher artichoke bracts concentrations and longer brewing time increased total phenolic content of all samples. But this increment was associated with reduction pH value of medium and accordingly, turbidity and titratable acidity value of all samples were showed increment. Ice green tea enriched with dried artichoke sepal tea infusion did not show any negative effect on panelists in terms of sensory scores and A4 samples were appreciated more other samples by most of the panelists.

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Improving the taste of autumn green tea with tannase

Cited by 90 publications

References 13 publications

Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions

Rutin, γ-Aminobutyric Acid, Gallic Acid, and Caffeine Negatively Affect the Sweet-Mellow Taste of Congou Black Tea Infusions

Fermentation process optimization and chemical composition analysis on black tea wine

İnfüzyon Yöntemi Kullanılarak Kurutulmuş Enginar Çanak Yaprağı Katkılı Soğuk Yeşil Çay Üretimi

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