Reduction Mechanism of the Astringent Taste of Green Tea Catechins with Water-soluble Polysaccharides

为了阐明水溶性多糖降低绿茶儿茶素涩味的机理，研究了在儿茶素浓度相近的情况下，用味觉传感器估计具有不同收敛强度的绿茶冲泡液中的大分子含量。结果表明，苦涩程度较低的茶样并不一定含有较多的水溶性大分子(多糖)。此外，还考察了不同水溶性多糖对表没食子儿茶素没食子酸酯(EGCG)苦涩口感的抑制作用。提示果胶(或半乳甘露聚糖)和阿拉伯半乳糖分别对刺激性涩味和涩后味有抑制作用。

In order to elucidate reduction mechanism of the astringent taste of green tea catechins with water-soluble polysaccharides, macromolecule content was investigated in the groups of the green tea infusions estimated to have different astringent intensities by a taste sensor in spite of the similar concentrations of catechins. It was revealed that the tea samples with the less astringent intensities did not necessarily contain the more water-soluble macromolecules (polysaccharides). In addition, the reduction effect on the astringent taste of epigallocatechin gallte (EGCg) with various water-soluble polysaccharides was examined. It was suggested that pectin (or galactomannan) and arabinogalactan had reducing actions for the stimulating astringent taste and the astringent aftertaste, respectively.