Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and
astringency are the two important quality attributes of green tea that enrich tea flavor …

Background The bitter and astringent taste of tea and tea extract is still not favored by many
consumers, which limits its applications to bakery foods and functional foods. Many bitter …

Background Taste is an important factor in evaluating the quality of tea. The sweet and
umami tastes are usually well-accepted for consumers, whereas the bitter and astringent …

Phenolic acids are important taste components in green tea. The aim of this study was to
analyze the taste characteristics of phenolic acids and their influence on the bitterness and …

Bitterness and astringency are two important quality attributes of green tea infusion, and
catechins are the main contributor to the bitterness and astringency. The aim of this work …

Thirty-nine non-volatile compounds in seven ready-to-drink (RTD) green tea samples were
analysed and quantified using liquid chromatography. Taste reconstruction experiments …

Tea is among the most consumed nonalcoholic beverages worldwide. Understanding tea
flavor, in terms of both sensory aspects and chemical properties, is essential for …

Volatile compounds are important components of tea aroma, a key attribute of sensory
quality. The present review examines the formation of aromatic volatiles of various kinds of …

ABSTRACT A lexicon for describing green tea was developed using descriptive analysis
methods. A highly trained, descriptive sensory panel identified, defined and referenced 31 …

Various instant teas produced differently from black tea [freeze-dried instant tea (FDIT),
spray-dried instant tea (SDIT), and decaffeinated instant tea (DCIT)], were compared for their …