INFLUENCE OF CATECHINS AND THEAFLAVINS ON THE ASTRINGENT TASTE OF BLACK TEA BREWS

被引：79

作者：

DING, Z ^{[1
]}

KUHR, S ^{[1
]}

ENGELHARDT, UH ^{[1
]}

机构：

[1] TECH UNIV BRAUNSCHWEIG,INST LEBENSMITTELCHEM,SCHLEINITZSTR 20,W-3300 BRAUNSCHWEIG,GERMANY

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1992年 / 195卷 / 02期

关键词：

D O I：

10.1007/BF01201768

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The concentrations of the five main catechins (flavanols), epigallocatechin gallate, epicatechin gallate, epigallocatechin, epicatechin, catechin and four main theaflavins, theaflavin, theaflavin-3'-gallate, theaflavin-3-gallate, theaflavin-3,3'-digallate in black tea brew and their effects on astringency were investigated. The catechins and theaflavins were assayed by HPLC. Astringency, which was scaled from 1 to 9, was estimated by a trained panel. The correlations between astringency and content of total catechins and individual catechins, except catechin itself, were significant, whereas no correlation between theaflavins and astringency was observed.

引用

页码：108 / 111

页数：4

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