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

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 …

Roasting is crucial for producing large-leaf yellow tea (LYT) as it substantially affects
chemical composition and sensory quality. However, the effect of roasting degree on LYT …

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 …

Abstract Electronic nose (E-nose), electronic tongue (E-tongue) and electronic eye (E-eye)
combined with chemometrics methods were applied for qualitative identification 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 …

Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from
natural foods, especially plants rich in phenolic compounds. Although the interaction and …

Background Food sensory science and flavour analysis are key processes in new product
development, and is essential in understanding consumers by bridging the gap between …

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 …

The contributions of many polyphenols other than catechins and flavonols to the astringency
of tea are often neglected. Here, the contributions of polyphenols were assessed through …