Identification of the Astringent Taste C
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Scharbert, Susanne; Holzmann, Nadine; Hofmann, Thomas
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Article
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2004
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American Chemical Society
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English
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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