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Improving the taste of autumn green tea with tannase.
Food Chem. 2019 Mar 30; 277:432-437.FC

Abstract

Green tea processed from autumn leaves is more bitter and astringent than that from spring leaves, mainly due to gallated catechins. The present study aimed to improve the taste of autumn green tea and green tea infusion by using tannase to treat tea leaves and tea infusion. The results showed that, after hydrolysis, the sweet aftertaste and overall acceptability improved, and the ratio of gallated catechins decreased, as did the bitterness and astringency of the autumn green tea. The pH value was significantly correlated with the concentrations of gallated catechins (r = 0.930, p < 0.01), non-gallated catechins (r = -0.893, p < 0.01), and gallic acid (r = 0.915, p < 0.01), as well as with the intensities of bitterness, astringency, and sweet aftertaste during hydrolysis. Gallic acid contributed to the sweet aftertaste of green tea infusion. These results will help to improve autumn green tea products with tannase.

Authors+Show Affiliations

Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China; Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China.Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.The College of Agricultural and Food Sciences, Zhejiang A & F University, Linan 311300, China.Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yinjf@tricaas.com.Guelph Food Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada.Guelph Food Research and Development Center, Agriculture and Agri-Food Canada, Guelph, Ontario N1G 5C9, Canada.Tea Research Institute Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yqx33@126.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

30502167

Citation

Cao, Qing-Qing, et al. "Improving the Taste of Autumn Green Tea With Tannase." Food Chemistry, vol. 277, 2019, pp. 432-437.
Cao QQ, Zou C, Zhang YH, et al. Improving the taste of autumn green tea with tannase. Food Chem. 2019;277:432-437.
Cao, Q. Q., Zou, C., Zhang, Y. H., Du, Q. Z., Yin, J. F., Shi, J., Xue, S., & Xu, Y. Q. (2019). Improving the taste of autumn green tea with tannase. Food Chemistry, 277, 432-437. https://doi.org/10.1016/j.foodchem.2018.10.146
Cao QQ, et al. Improving the Taste of Autumn Green Tea With Tannase. Food Chem. 2019 Mar 30;277:432-437. PubMed PMID: 30502167.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Improving the taste of autumn green tea with tannase. AU - Cao,Qing-Qing, AU - Zou,Chun, AU - Zhang,Yan-Hong, AU - Du,Qi-Zhen, AU - Yin,Jun-Feng, AU - Shi,John, AU - Xue,Sophia, AU - Xu,Yong-Quan, Y1 - 2018/11/02/ PY - 2018/08/31/received PY - 2018/10/23/revised PY - 2018/10/31/accepted PY - 2018/12/4/entrez PY - 2018/12/7/pubmed PY - 2019/1/31/medline KW - (−)-Epicatechin (PubChem CID: 72276) KW - (−)-Epigallocatechin (PubChem CID: 72277) KW - (−)-Epigallocatechin gallate (PubChem CID: 65064) KW - Autumn green tea KW - Catechins KW - Gallic acid (PubChem CID: 370) KW - Sodium gallate (PubChem CID: 23674757) KW - Tannase KW - Taste KW - pH SP - 432 EP - 437 JF - Food chemistry JO - Food Chem VL - 277 N2 - Green tea processed from autumn leaves is more bitter and astringent than that from spring leaves, mainly due to gallated catechins. The present study aimed to improve the taste of autumn green tea and green tea infusion by using tannase to treat tea leaves and tea infusion. The results showed that, after hydrolysis, the sweet aftertaste and overall acceptability improved, and the ratio of gallated catechins decreased, as did the bitterness and astringency of the autumn green tea. The pH value was significantly correlated with the concentrations of gallated catechins (r = 0.930, p < 0.01), non-gallated catechins (r = -0.893, p < 0.01), and gallic acid (r = 0.915, p < 0.01), as well as with the intensities of bitterness, astringency, and sweet aftertaste during hydrolysis. Gallic acid contributed to the sweet aftertaste of green tea infusion. These results will help to improve autumn green tea products with tannase. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/30502167/Improving_the_taste_of_autumn_green_tea_with_tannase_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(18)31930-7 DB - PRIME DP - Unbound Medicine ER -