Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.

@article{Scharbert2004IdentificationOT,
  title={Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse.},
  author={Susanne Scharbert and Nadine Holzmann and Thomas Hofmann},
  journal={Journal of agricultural and food chemistry},
  year={2004},
  volume={52 11},
  pages={
          3498-508
        }
}
Application of taste dilution analyses on freshly prepared black tea infusions revealed neither the high molecular weight thearubigen-like polyphenols nor the catechins and theaflavins, but a series of 14 flavon-3-ol glycosides as the main contributors to the astringent taste perceived upon black tea consumption. Among these glycosides, the apigenin-8-C-[alpha-l-rhamnopyranosyl-(1-->2)-O-beta-d-glucopyranoside] was identified for the first time in tea infusions. Depending on the structure, the… CONTINUE READING
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