Green tea processed from autumn leaves is more bitter and astringent than that from spring leaves, mainly due to gallated catechins. The present study aimed to improve the taste of autumn green tea and green tea infusion by using tannase to treat tea leaves and tea infusion. The results showed that, after hydrolysis, the sweet aftertaste and overall acceptability improved, and the ratio of gallated catechins decreased, as did the bitterness and astringency of the autumn green tea. The pH value was significantly correlated with the concentrations of gallated catechins (r = 0.930, p < 0.01), non-gallated catechins (r = -0.893, p < 0.01), and gallic acid (r = 0.915, p < 0.01), as well as with the intensities of bitterness, astringency, and sweet aftertaste during hydrolysis. Gallic acid contributed to the sweet aftertaste of green tea infusion. These results will help to improve autumn green tea products with tannase.
Keywords: (−)-Epicatechin (PubChem CID: 72276); (−)-Epigallocatechin (PubChem CID: 72277); (−)-Epigallocatechin gallate (PubChem CID: 65064); Autumn green tea; Catechins; Gallic acid (PubChem CID: 370); Sodium gallate (PubChem CID: 23674757); Tannase; Taste; pH.
Copyright © 2018 Elsevier Ltd. All rights reserved.