Journal
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
Volume 69, Issue 7, Pages 1306-1310Publisher
TAYLOR & FRANCIS LTD
DOI: 10.1271/bbb.69.1306
Keywords
catechin; pectin; astringent reduction; taste sensor; H-1-NMR
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The reductive effect of pectin on tea catechin astringency was investigated by using a taste sensor system and H-1-NMR spectroscopy. The sensor analysis revealed that the astringency of gallate-type catechins (EGCg and ECg) was reduced by the addition of pectin, whereas that of non-gallate-type catechins (EGC and EC) hardly changed. Changes in the H-1-NMR chemical shifts of the catechins and pectin in mixed solutions showed that the gallate-type catechins formed complexes with pectin more closely than the non-gallate-type catechins. These results demonstrate that complexation between the gallate-type catechins and pectin is a factor for reducing catechin astringency.
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