Influence of phenolic compounds on sensory parameters of tea infusions
P. Košulič, J. Pokorný, Z. Panovskáhttps://doi.org/10.17221/10657-CJFSCitation:Košulič P., Pokorný J., Panovská Z. (2004): Influence of phenolic compounds on sensory parameters of tea infusions. Czech J. Food Sci., 22: S195-S198.
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.
astringency; bierness; polyphenols; sensory analysis; sweetness; tea infusions