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Document type:
Zeitschriftenaufsatz 
Author(s):
Scharbert, Susanne; Hofmann, Thomas 
Title:
Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments 
Abstract:
Recently, bioresponse-guided fractionation of black tea infusions indicated that neither the high molecular weight thearubigens nor the theaflavins, but a series of 14 flavon-3-ol glycopyranosides besides some catechins, might be important contributors to black tea taste. To further bridge the gap between pure structural chemistry and human taste perception, in the present investigation 51 putative taste compounds have been quantified in a black tea infusion, and their dose-over-threshold (Dot)...    »
 
Journal title:
Journal of Agricultural and Food Chemistry 
Year:
2005 
Journal volume:
53 
Journal issue:
13 
Pages contribution:
5377--5384 
Fulltext / DOI:
Print-ISSN:
0021-8561