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A set of 9 black teas and 10 green teas were analyzed. Sensory parameters of tea infusions were correlated with the content of total polyphenols (determined after Folin and Ciocalteu)… Click to show full abstract
A set of 9 black teas and 10 green teas were analyzed. Sensory parameters of tea infusions were correlated with the content of total polyphenols (determined after Folin and Ciocalteu) and sensory parameters (determined after ISO standards). Total polyphenols affect both the astringency and the bitterness of green tea and black tea infusions. The relations are mainly semilogarithmic, but very close to linear. Sucrose decreased the astringency by 30-40%, and the bitterness was suppressed still more.
Keywords:
parameters tea;
influence phenolic;
compounds sensory;
tea infusions;
phenolic compounds;
sensory parameters
Journal Title: Czech Journal of Food Sciences
Year Published: 2018
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Journal Title: Czech Journal of Food Sciences
Year Published: 2018
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!