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Evaluation of the taste contribution of theaflavins in black tea infusions using the taste activity concept

โœ Scribed by Susanne Scharbert; Magnus Jezussek; Thomas Hofmann

Book ID
105898784
Publisher
Springer
Year
2004
Tongue
English
Weight
176 KB
Volume
218
Category
Article
ISSN
0044-3026

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โœ Scharbert, Susanne; Holzmann, Nadine; Hofmann, Thomas ๐Ÿ“‚ Article ๐Ÿ“… 2004 ๐Ÿ› American Chemical Society ๐ŸŒ English โš– 195 KB

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 te