Influence of phenolic compounds on sensory parameters of tea infusions

P. Košulič, J. Pokorný and Z. Panovská
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P. Košulič: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: kosulicp@vscht.cz
J. Pokorný: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: kosulicp@vscht.cz
Z. Panovská: Department of Food Chemistry and Analysis, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: kosulicp@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S195-S198

Abstract: A set of 9 black teas and 10 green teas were analyzed. Sensory parameters of tea infusions were correlated with the content of total polyphenols (determined after Folin and Ciocalteu) and sensory parameters (determined after ISO standards). Total polyphenols affect both the astringency and the bitterness of green tea and black tea infusions. The relations are mainly semilogarithmic, but very close to linear. Sucrose decreased the astringency by 30-40%, and the bitterness was suppressed still more.

Keywords: astringency; biခ34; erness; polyphenols; sensory analysis; sweetness; tea infusions (search for similar items in EconPapers)
Date: 2004
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10657-cjfs

DOI: 10.17221/10657-CJFS

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