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Title:

Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments

Document type:
Zeitschriftenaufsatz
Author(s):
Scharbert, Susanne; Hofmann, Thomas
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:
doi:10.1021/jf050294d
Print-ISSN:
0021-8561
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