Influence of Tea Leaf Particle Size on Catechin Extraction and Green Tea Sensory Acceptance  

作　　者：Dongyang Li Yu Zhang Ritsuko Tamura Toshiro Nakajima Sabine Gouraud Julien Tripette Yuko Caballero Dongyang Li;Yu Zhang;Ritsuko Tamura;Toshiro Nakajima;Sabine Gouraud;Julien Tripette;Yuko Caballero(Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan;Leading Graduate School Promotion Center, Ochanomizu University, Tokyo, Japan;Department of Occupational and Environmental Health, Nagoya University Graduate School of Medicine, Nagoya, Japan;Research Center for Agricultural Information Technology, National Agriculture and Food Research Organization, Ibaraki, Japan;Tohoen Company, Tokyo, Japan;Department of Natural Science, College of Liberal Arts, International Christian University, Tokyo, Japan;Center for Interdisciplinary AI and Data Science, Ochanomizu University, Tokyo, Japan;Utsunomiya University, Utsunomiya, Japan)

机构地区：[1]Graduate School of Humanities and Sciences, Ochanomizu University, Tokyo, Japan [2]Leading Graduate School Promotion Center, Ochanomizu University, Tokyo, Japan [3]Department of Occupational and Environmental Health, Nagoya University Graduate School of Medicine, Nagoya, Japan [4]Research Center for Agricultural Information Technology, National Agriculture and Food Research Organization, Ibaraki, Japan [5]Tohoen Company, Tokyo, Japan [6]Department of Natural Science, College of Liberal Arts, International Christian University, Tokyo, Japan [7]Center for Interdisciplinary AI and Data Science, Ochanomizu University, Tokyo, Japan [8]Utsunomiya University, Utsunomiya, Japan

出　　处：《Food and Nutrition Sciences》2023年第11期1043-1056,共14页食品与营养科学（英文）

摘　　要：The intensity of the bitterness of catechins increases with increased concentration, but the taste palatability decreased in green tea extract. The aim of this study was to investigate whether a blend of tea leaf particles of various sizes would result in a good balance between catechin content and appreciable taste. The control is common tea (CT) with 6 - 10 mm long leaves. Blend tea (BT) was prepared by mixing 5 mm and 120 - 130 mm long tea leaves in a ratio of 3:2. The catechin content of hot water extracts was analyzed by HPLC, and the sensory test was conducted with 99 volunteers. In BT, the total catechin content was significantly higher than that in CT. The sensory test results revealed that BT was less bitter and had more preferable color than CT. More catechins were extracted from BT, but it tasted less bitter. Thus, the recalibration of the tea leaf particle size can result in good balance between catechin content and palatability.The intensity of the bitterness of catechins increases with increased concentration, but the taste palatability decreased in green tea extract. The aim of this study was to investigate whether a blend of tea leaf particles of various sizes would result in a good balance between catechin content and appreciable taste. The control is common tea (CT) with 6 - 10 mm long leaves. Blend tea (BT) was prepared by mixing 5 mm and 120 - 130 mm long tea leaves in a ratio of 3:2. The catechin content of hot water extracts was analyzed by HPLC, and the sensory test was conducted with 99 volunteers. In BT, the total catechin content was significantly higher than that in CT. The sensory test results revealed that BT was less bitter and had more preferable color than CT. More catechins were extracted from BT, but it tasted less bitter. Thus, the recalibration of the tea leaf particle size can result in good balance between catechin content and palatability.

关 键 词：Blend Tea Catechin Content Sensory Test BITTERNESS PALATABILITY 

分 类 号：R28[医药卫生—中药学]