Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions
Effect of Ca2+ concentration on the tastes from the main chemicals in green tea infusions
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Ca2+浓度对绿茶汤中主要化学物质味道的影响
DOI：
10.1016/j.foodres.2014.05.016
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发表时间：
2014-08-01
影响因子：
8.1
通讯作者：
Xu, Yong-Quan
中科院分区：
文献类型：
--
作者：
Yin, Jun-Feng;Zhang, Ying-Na;Xu, Yong-Quan
研究了Ca~(2+)对绿茶冲泡液和主要风味物质溶液风味的影响。提高Ca~(2+)浓度可削弱速溶绿茶的苦味、鲜味和甜味，增强其涩味，从而影响速溶绿茶的外观和口感。Ca~(2+)增强了EGCG、咖啡因和茶氨酸溶液的苦味，减弱了EGCG和咖啡因溶液的苦味、茶氨酸溶液的鲜味和茶氨酸和蔗糖溶液的甜味。味觉物质之间存在协同或相互抵消的作用：EGCG和咖啡因可以增强彼此的苦涩味道，茶氨酸可以减弱EGCG溶液的涩味，咖啡因可以增强茶氨酸溶液的鲜味。结果表明，速溶绿茶冲泡时应选用低钙水。(C)2014爱思唯尔有限公司。保留所有权利。
The effects of Ca2+ on the taste of green tea infusions and solutions of the main taste compounds were studied. Increasing the Ca2+ concentration influenced the appearance and the taste of the tea infusions prepared from instant green tea by weakening the bitter, umami and sweet tastes and by strengthening the astringent taste. Ca2+ enhanced the astringent taste of EGCG, caffeine and theanine solutions and weakened the bitter taste of EGCG and caffeine solutions, the umami taste of the theanine solution and the sweet taste of theanine and sucrose solutions. Synergistic or countervailing actions were found among the taste substances: EGCG and caffeine could strengthen each other's astringent and bitter tastes; theanine could weaken the astringent taste of the EGCG solution, and caffeine could strengthen the umami taste of the theanine solution. The results suggest that green tea infusion prepared from instant green tea should use water with low Ca2+ concentration. (C) 2014 Elsevier Ltd. All rights reserved.