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色茶儿茶素涩味的机理，在儿茶素浓度相似的情况下，通过味觉传感器研究了具有不同涩味强度的绿色茶冲泡液中的大分子含量。结果表明，具有较低涩味强度的茶样品不一定含有更多的水溶性大分子（多糖）。此外，表没食子儿茶素没食子酸酯（EGCg）与各种水溶性多糖的涩味的减少效果进行了检查。结果表明，果胶（或半乳甘露聚糖）和阿拉伯半乳聚糖分别对刺激性涩味和涩味有降低作用。

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.