title: Improving the sweet aftertaste of green tea infusion with tannase.
abstract: The present study aims to improve the sweet aftertaste and overall acceptability of green tea infusion by hydrolyzing (-)-epigallocatechin gallate (EGCG) and (-)-epicatechin gallate (ECG) with tannase. The results showed that the intensity of the sweet aftertaste and the score of overall acceptability of the green tea infusion significantly increased with the extension of the hydrolyzing treatment. (-)-Epigallocatechin (EGC) and (-)-epicatechin (EC) were found to be the main contributors for the sweet aftertaste, based on a trial compatibility with EGCG, ECG, EGC, and EC monomers, and a synergistic action between EGC and EC to sweet aftertaste was observed. A 2.5:1 (EGC/EC) ratio with a total concentration of 3.5 mmol/L gave the most satisfying sweet aftertaste, and the astringency significantly inhibited the development of the sweet aftertaste. These results can help us to produce a tea beverage with excellent sweet aftertaste by hydrolyzing the green tea infusion with tannase.
authors: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
authors: Ying-Na
authors: YN
authors: Zhang
authors: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
authors: Jun-Feng
authors: JF
authors: Yin
authors: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
authors: Jian-Xin
authors: JX
authors: Chen
authors: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
authors: Fang
authors: F
authors: Wang
authors: Institute of Food Chemistry, Zhejiang Gongshang University, 149 Jiaogong Road, Hangzhou, Zhejiang 310012, China. Electronic address: qizhendu@126.com.
authors: Qi-Zhen
authors: QZ
authors: Du
authors: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China.
authors: Yong-Wen
authors: YW
authors: Jiang
authors: Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, 9 South Meiling Road, Hangzhou 310008, China. Electronic address: yqx33@126.com.
authors: Yong-Quan
authors: YQ
authors: Xu
mesh_terms: D002265:Carboxylic Ester Hydrolases / Q000378:metabolism*; D002392:Catechin / Q000031:analogs & derivatives / Q000032:analysis / Q000378:metabolism; D006868:Hydrolysis; D010936:Plant Extracts / Q000737:chemistry; D013649:Taste; D013662:Tea / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D013662:Tea; C406633:epigallocatechin-(4-8,2-O-7)epicatechin; D002392:Catechin; C062669:epicatechin gallate; C045651:epigallocatechin gallate; D002265:Carboxylic Ester Hydrolases; C022711:tannase; C057580:gallocatechol
keywords: (−)-Epicatechin (PubChem CID: 72276); (−)-Epicatechin gallate (PubChem CID: 367141); (−)-Epigallocatechin (PubChem CID: 72277); (−)-Epigallocatechin gallate (PubChem CID: 65064); Green tea infusion; Non-gallated catechins; Sweet aftertaste; Tannase