Bitter and astringent substances in green tea: composition, human perception mechanisms, evaluation methods and factors influencing their formation

Green tea is popularly known for its pleasant flavor and health-care functions. Bitterness and astringency are the two important quality attributes of green tea that enrich tea flavor. Although many research works have focused on the flavor formation of green tea, the review articles about bitterness and astringency is limited. This review article summarizes the major components of bitter and astringent substances in green tea, their sensory perception mechanism, factors influencing the formation of these substances, and the evaluation methods of bitterness and astringency. This review will shed light on the subsequent studies in tea flavor, and provide deeper insight for the research of bitterness and astringency in other foods.

Automated summary

This review article discusses the components, sensory perception mechanisms, formation factors, and evaluation methods of bitterness and astringency substances in green tea, which is of great significance for the study of tea flavor and the research of bitterness and astringency in other foods.