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Title:

Identification of the astringent taste compounds in black tea infusions by combining instrumental analysis and human bioresponse

Document type:
Zeitschriftenaufsatz
Author(s):
Scharbert, Susanne; Holzmann, Nadine; Hofmann, Thomas
Abstract:
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 tea consumption. Among these glycosides, the apigenin-8-C-[alpha-l-rhamnopyranosyl-(1--{\textgreater}2)-O-beta-d-glucopyranoside] was identified for the first time in tea infusions. Depending on the str...     »
Journal title:
Journal of Agricultural and Food Chemistry
Year:
2004
Journal volume:
52
Journal issue:
11
Pages contribution:
3498--3508
Fulltext / DOI:
doi:10.1021/jf049802u
Print-ISSN:
0021-8561
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