Improving the sweet aftertaste of green tea infusion with tannase

卷:192

Zhang, Ying-Na ; Yin, Jun-Feng ; Chen, Jian-Xin ; Wang, Fang ; Du, Qi-Zhen ; Jiang, Yong-Wen ; Xu, Yong-Quan

Zhejiang Gongshang Univ

关键词: Sweet aftertaste;    Green tea infusion;    Non-gallated catechins;    Tannase;   

DOI  :  10.1016/j.foodchem.2015.07.046

学科分类：食品科学和技术

【 摘 要 】

The present study aims to improve the sweet aftertaste and overall acceptability of green tea infusion by hydrolyzing (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) with tannase. The results showed that the intensity of the sweet aftertaste and the score of overall acceptability of the green tea infusion significantly increased with the extension of the hydrolyzing treatment. (-)-Epigallocatechin (EGC) and (-)-epicatechin (EC) were found to be the main contributors for the sweet aftertaste, based on a trial compatibility with EGCG, ECG, EGC, and EC monomers, and a synergistic action between EGC and EC to sweet aftertaste was observed. A 2.5:1 (EGC/EC) ratio with a total concentration of 3.5 mmol/L gave the most satisfying sweet aftertaste, and the astringency significantly inhibited the development of the sweet aftertaste. These results can help us to produce a tea beverage with excellent sweet aftertaste by hydrolyzing the green tea infusion with tannase. (C) 2015 Elsevier Ltd. All rights reserved.