Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation
[Display omitted] •Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor.•The composition, perception, evaluation and influencing factors of bitter and astringent substances in green tea were reviewed.•Methodological strategies for maintaining bitter...
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| Veröffentlicht in: | Food research international 2022-07, Vol.157, p.111262-111262, Article 111262 |
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| container_title | Food research international |
| container_volume | 157 |
| creator | Deng, Shuaijun Zhang, Ge Olayemi Aluko, Oluwaseun Mo, Zhijie Mao, Jingjing Zhang, Haibo Liu, Xiaohui Ma, Ming Wang, Qian Liu, Haobao |
| description | [Display omitted]
•Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor.•The composition, perception, evaluation and influencing factors of bitter and astringent substances in green tea were reviewed.•Methodological strategies for maintaining bitter and astringent substances in green tea at appropriate concentrations were indicated.•The direction of future research on bitter and astringent substances of green tea is pointed out.
Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor. Although many research works have focused on the flavor formation of green tea, the review articles about bitterness and astringency is limited. This review article summarizes the major components of bitter and astringent substances in green tea, their sensory perception mechanism, factors influencing the formation of these substances, and the evaluation methods of bitterness and astringency. This review will shed light on the subsequent studies in tea flavor, and provide deeper insight for the research of bitterness and astringency in other foods. |
| doi_str_mv | 10.1016/j.foodres.2022.111262 |
| format | Article |
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•Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor.•The composition, perception, evaluation and influencing factors of bitter and astringent substances in green tea were reviewed.•Methodological strategies for maintaining bitter and astringent substances in green tea at appropriate concentrations were indicated.•The direction of future research on bitter and astringent substances of green tea is pointed out.
Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor. Although many research works have focused on the flavor formation of green tea, the review articles about bitterness and astringency is limited. This review article summarizes the major components of bitter and astringent substances in green tea, their sensory perception mechanism, factors influencing the formation of these substances, and the evaluation methods of bitterness and astringency. This review will shed light on the subsequent studies in tea flavor, and provide deeper insight for the research of bitterness and astringency in other foods.</description><identifier>ISSN: 0963-9969</identifier><identifier>EISSN: 1873-7145</identifier><identifier>DOI: 10.1016/j.foodres.2022.111262</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>Astringency ; Bitterness ; Evaluation method ; Green tea ; Influencing factor ; Perception mechanism</subject><ispartof>Food research international, 2022-07, Vol.157, p.111262-111262, Article 111262</ispartof><rights>2022 Elsevier Ltd</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c342t-54b0a97fa05608e4cb6fd4ac9f2433ed90d2cd75c1920e3bf5613e8103611393</citedby><cites>FETCH-LOGICAL-c342t-54b0a97fa05608e4cb6fd4ac9f2433ed90d2cd75c1920e3bf5613e8103611393</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.foodres.2022.111262$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3548,27922,27923,45993</link.rule.ids></links><search><creatorcontrib>Deng, Shuaijun</creatorcontrib><creatorcontrib>Zhang, Ge</creatorcontrib><creatorcontrib>Olayemi Aluko, Oluwaseun</creatorcontrib><creatorcontrib>Mo, Zhijie</creatorcontrib><creatorcontrib>Mao, Jingjing</creatorcontrib><creatorcontrib>Zhang, Haibo</creatorcontrib><creatorcontrib>Liu, Xiaohui</creatorcontrib><creatorcontrib>Ma, Ming</creatorcontrib><creatorcontrib>Wang, Qian</creatorcontrib><creatorcontrib>Liu, Haobao</creatorcontrib><title>Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation</title><title>Food research international</title><description>[Display omitted]
•Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor.•The composition, perception, evaluation and influencing factors of bitter and astringent substances in green tea were reviewed.•Methodological strategies for maintaining bitter and astringent substances in green tea at appropriate concentrations were indicated.•The direction of future research on bitter and astringent substances of green tea is pointed out.
Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor. Although many research works have focused on the flavor formation of green tea, the review articles about bitterness and astringency is limited. This review article summarizes the major components of bitter and astringent substances in green tea, their sensory perception mechanism, factors influencing the formation of these substances, and the evaluation methods of bitterness and astringency. This review will shed light on the subsequent studies in tea flavor, and provide deeper insight for the research of bitterness and astringency in other foods.</description><subject>Astringency</subject><subject>Bitterness</subject><subject>Evaluation method</subject><subject>Green tea</subject><subject>Influencing factor</subject><subject>Perception mechanism</subject><issn>0963-9969</issn><issn>1873-7145</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><recordid>eNqFUctq3DAUFaWBTNN8QkDLLuKJHrZsdVPa0DaFQDfZC410ldFgS66uHOh39Ifjycy-3MWFw3lwOITccLbljKu7wzbk7AvgVjAhtpxzocQ7suFDL5uet917smFayUZrpS_JB8QDY0x1vd6Qf99irVCoTZ5arCWmZ0iV4rLDapMDpDHR5wKQaAX7mbo8zRljjTnd0v0y2URnKA7mI0IncHubIk54S-HFjos9w3WfPb6FBOtqLkfbMC6Q3BpI6x5ioSGX6Y3_kVwEOyJcn_8Vefrx_en-oXn8_fPX_dfHxslW1KZrd8zqPljWKTZA63Yq-NY6HUQrJXjNvHC-7xzXgoHchU5xCQNnUnEutbwin062c8l_FsBqpogOxtEmyAsaoQa-nhy6ldqdqK5kxALBzCVOtvw1nJnjBuZgzhuY4wbmtMGq-3LSwVrjJUIx6OJaGnws4KrxOf7H4RWf25Zg</recordid><startdate>202207</startdate><enddate>202207</enddate><creator>Deng, Shuaijun</creator><creator>Zhang, Ge</creator><creator>Olayemi Aluko, Oluwaseun</creator><creator>Mo, Zhijie</creator><creator>Mao, Jingjing</creator><creator>Zhang, Haibo</creator><creator>Liu, Xiaohui</creator><creator>Ma, Ming</creator><creator>Wang, Qian</creator><creator>Liu, Haobao</creator><general>Elsevier Ltd</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>202207</creationdate><title>Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation</title><author>Deng, Shuaijun ; Zhang, Ge ; Olayemi Aluko, Oluwaseun ; Mo, Zhijie ; Mao, Jingjing ; Zhang, Haibo ; Liu, Xiaohui ; Ma, Ming ; Wang, Qian ; Liu, Haobao</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c342t-54b0a97fa05608e4cb6fd4ac9f2433ed90d2cd75c1920e3bf5613e8103611393</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Astringency</topic><topic>Bitterness</topic><topic>Evaluation method</topic><topic>Green tea</topic><topic>Influencing factor</topic><topic>Perception mechanism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Deng, Shuaijun</creatorcontrib><creatorcontrib>Zhang, Ge</creatorcontrib><creatorcontrib>Olayemi Aluko, Oluwaseun</creatorcontrib><creatorcontrib>Mo, Zhijie</creatorcontrib><creatorcontrib>Mao, Jingjing</creatorcontrib><creatorcontrib>Zhang, Haibo</creatorcontrib><creatorcontrib>Liu, Xiaohui</creatorcontrib><creatorcontrib>Ma, Ming</creatorcontrib><creatorcontrib>Wang, Qian</creatorcontrib><creatorcontrib>Liu, Haobao</creatorcontrib><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Food research international</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Deng, Shuaijun</au><au>Zhang, Ge</au><au>Olayemi Aluko, Oluwaseun</au><au>Mo, Zhijie</au><au>Mao, Jingjing</au><au>Zhang, Haibo</au><au>Liu, Xiaohui</au><au>Ma, Ming</au><au>Wang, Qian</au><au>Liu, Haobao</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation</atitle><jtitle>Food research international</jtitle><date>2022-07</date><risdate>2022</risdate><volume>157</volume><spage>111262</spage><epage>111262</epage><pages>111262-111262</pages><artnum>111262</artnum><issn>0963-9969</issn><eissn>1873-7145</eissn><abstract>[Display omitted]
•Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor.•The composition, perception, evaluation and influencing factors of bitter and astringent substances in green tea were reviewed.•Methodological strategies for maintaining bitter and astringent substances in green tea at appropriate concentrations were indicated.•The direction of future research on bitter and astringent substances of green tea is pointed out.
Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor. Although many research works have focused on the flavor formation of green tea, the review articles about bitterness and astringency is limited. This review article summarizes the major components of bitter and astringent substances in green tea, their sensory perception mechanism, factors influencing the formation of these substances, and the evaluation methods of bitterness and astringency. This review will shed light on the subsequent studies in tea flavor, and provide deeper insight for the research of bitterness and astringency in other foods.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.foodres.2022.111262</doi><tpages>1</tpages></addata></record> |
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| source | ScienceDirect Journals (5 years ago - present) |
| subjects | Astringency Bitterness Evaluation method Green tea Influencing factor Perception mechanism |
| title | Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation |
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