4.7 Review

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

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Soil Science

Response of tea yield, quality and soil bacterial characteristics to long-term nitrogen fertilization in an eleven-year field experiment

Lifeng Ma et al.

Summary: This study found that nitrogen fertilization can increase tea yield and amino acid content, but decrease total polyphenol content, while also significantly affecting soil bacterial characteristics. Soil properties of pH, exchangeable magnesium, potassium, and hydrogen were found to largely explain variations in bacterial community composition, with optimal N application rates of 119-285 kg N ha(-1) yr(-1) for high tea growth and quality.

APPLIED SOIL ECOLOGY (2021)

Review Nutrition & Dietetics

Regular, but not acute, green tea supplementation increases total antioxidant status and reduces exercise-induced oxidative stress: a systematic review

Daniel Rojano-Ortega

Summary: This systematic review suggests that acute green tea ingestion does not affect antioxidant status or reduce exercise-induced oxidative stress, while green tea supplementation before exercise, particularly for more than 1 week with a dose of 400 to 800 mg of catechins per day, may be efficacious in increasing total antioxidant status and protecting cells against exercise-induced oxidative stress. Future studies should focus on beginning green tea supplementation more than 7 days before exercise and monitoring oxidative stress markers for up to 48-72 hours after exercise.

NUTRITION RESEARCH (2021)

Review Food Science & Technology

Association between chemistry and taste of tea: A review

Liang Zhang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)

Article Agriculture, Multidisciplinary

Characterization of Bitter and Astringent Off-Taste Compounds in Potato Fibers

Tara Duggan et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)

Review Food Science & Technology

Sensorial Perception of Astringency: Oral Mechanisms and Current Analysis Methods

Mariana A. Pires et al.

Article Chemistry, Applied

Tea aroma formation from six model manufacturing processes

Zhihui Feng et al.

FOOD CHEMISTRY (2019)

Review Food Science & Technology

Trends of tea in cardiovascular health and disease: A critical review

Jian Fang et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2019)

Article Chemistry, Analytical

Quality level identification of West Lake Longjing green tea using electronic nose

Xiaohui Lu et al.

SENSORS AND ACTUATORS B-CHEMICAL (2019)

Article Agriculture, Multidisciplinary

The Odorant (R)-Citronellal Attenuates Caffeine Bitterness by Inhibiting the Bitter Receptors TAS2R43 and TAS2R46

Barbara Suess et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Agriculture, Multidisciplinary

Vertebrate Bitter Taste Receptors: Keys for Survival in Changing Environments

Maik Behrens et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2018)

Article Biochemistry & Molecular Biology

Tolerance of bitter stimuli and attenuation/accumulation of their bitterness in humans

Emi Mura et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2018)

Article Chemistry, Applied

Striking changes in tea metabolites due to elevational effects

Nicole Kfoury et al.

FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Quantitative analyses of the bitterness and astringency of catechins from green tea

Yong-Quan Xu et al.

FOOD CHEMISTRY (2018)

Article Chemistry, Applied

Dynamic changes in amino acids, catechins, caffeine and gallic acid in green tea during withering

Yulong Ye et al.

JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2018)

Review Food Science & Technology

Tea consumption and disease correlations

Nevin Sanlier et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

Article Agriculture, Multidisciplinary

Quality constituents of high amino acid content tea cultivars with various leaf colors

Lin-long Ma et al.

TURKISH JOURNAL OF AGRICULTURE AND FORESTRY (2018)

Article Food Science & Technology

Altitudinal effects on the quality of green tea in east China: a climate change perspective

Wen-Yan Han et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2017)

Article Chemistry, Applied

Improving the sweet aftertaste of green tea infusion with tannase

Ying-Na Zhang et al.

FOOD CHEMISTRY (2016)

Article Food Science & Technology

Oral Tribological Study on the Astringency Sensation of Red Wines

Natalia Brossard et al.

JOURNAL OF TEXTURE STUDIES (2016)

Article Food Science & Technology

Change of enzyme activity and quality during the processing of Turkish green tea

Bengu Ozturk et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Article Multidisciplinary Sciences

BitterX: a tool for understanding bitter taste in humans

Wenkang Huang et al.

SCIENTIFIC REPORTS (2016)

Review Biotechnology & Applied Microbiology

Electronic Noses and Tongues in Wine Industry

Maria L. Rodriguez-Mendez et al.

FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY (2016)

Article Biochemistry & Molecular Biology

Promiscuity and selectivity of bitter molecules and their receptors

Antonella Di Pizio et al.

BIOORGANIC & MEDICINAL CHEMISTRY (2015)

Editorial Material Behavioral Sciences

Astringency: A More Stringent Definition

Yue Jiang et al.

CHEMICAL SENSES (2014)

Review Agriculture, Multidisciplinary

Food Analysis Using Artificial Senses

Magdalena Sliwinska et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)

Article Food Science & Technology

Catechin content and the degree of its galloylation in oolong tea are inversely correlated with cultivation altitude

Guan-Heng Chen et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2014)

Review Food Science & Technology

A review on astringency and bitterness perception of tannins in wine

Wen Ma et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)

Article Biochemistry & Molecular Biology

Activation of the hTAS2R14 Human Bitter-Taste Receptor by (-)-Epigallocatechin Gal late and (-)-Epicatechin Gal late

Toyomi Yamazaki et al.

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2013)

Article Food Science & Technology

Objective evaluation methods for the bitter and astringent taste intensities of black and oolong teas by a taste sensor

Nobuyuki Hayashi et al.

FOOD RESEARCH INTERNATIONAL (2013)

Article Agriculture, Multidisciplinary

Different Phenolic Compounds Activate Distinct Human Bitter Taste Receptors

Susana Soares et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2013)

Article Food Science & Technology

ALTERNATIVE MECHANISMS OF ASTRINGENCY - WHAT IS THE ROLE OF SALIVA?

H. L. Gibbins et al.

JOURNAL OF TEXTURE STUDIES (2013)

Review Chemistry, Analytical

Recent advances in bitterness evaluation methods

Zhaobin Chen et al.

ANALYTICAL METHODS (2012)

Article Chemistry, Applied

Application of the SPI (Saliva Precipitation Index) to the evaluation of red wine astringency

Alessandra Rinaldi et al.

FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Discrimination of the Production Season of Chinese Green Tea by Chemical Analysis in Combination with Supervised Pattern Recognition

Wenping Xu et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Biochemistry & Molecular Biology

BitterDB: a database of bitter compounds

Ayana Wiener et al.

NUCLEIC ACIDS RESEARCH (2012)

Article Plant Sciences

Effect of salt treatment on theanine biosynthesis in Camellia sinensis seedlings

Wei-Wei Deng et al.

PLANT PHYSIOLOGY AND BIOCHEMISTRY (2012)

Article Horticulture

Influence of shade on flavonoid biosynthesis in tea (Camellia sinensis (L.) O. Kuntze)

YunSheng Wang et al.

SCIENTIA HORTICULTURAE (2012)

Article Biochemistry & Molecular Biology

Evaluation of the bitterness of green tea catechins by a cell-based assay with the human bitter taste receptor hTAS2R39

Masataka Narukawa et al.

BIOCHEMICAL AND BIOPHYSICAL RESEARCH COMMUNICATIONS (2011)

Review Chemistry, Analytical

Review: Highlights in recent applications of electronic tongues in food analysis

Laura Escuder-Gilabert et al.

ANALYTICA CHIMICA ACTA (2010)

Article Biophysics

A hand-held electronic tongue based on fluorometry for taste assessment of tea

Kuang-Hua Chang et al.

BIOSENSORS & BIOELECTRONICS (2010)

Article Food Science & Technology

Taste characterisation of green tea catechins

Masataka Narukawa et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)

Article Chemistry, Applied

Astringency of tea catechins: More than an oral lubrication tactile percept

D. Rossetti et al.

FOOD HYDROCOLLOIDS (2009)

Review Food Science & Technology

Astringency: Mechanisms and perception

Martha R. Bajec et al.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2008)

Review Biochemistry & Molecular Biology

Caffeine and related purine alkaloids: Biosynthesis, catabolism, function and genetic engineering

Hiroshi Ashihara et al.

PHYTOCHEMISTRY (2008)

Review Physiology

Signal transduction and information processing in mammalian taste buds

Stephen D. Roper

PFLUGERS ARCHIV-EUROPEAN JOURNAL OF PHYSIOLOGY (2007)

Article Agriculture, Multidisciplinary

Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept

Veronika Greger et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Agriculture, Multidisciplinary

Effect of root zone pH and form and concentration of nitrogen on accumulation of quality-related components in green teat

Jianyun Ruan et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)

Article Horticulture

A study on the chemical composition of albino tea cultivars

Y. Y. Du et al.

JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY (2006)

Article Agriculture, Multidisciplinary

Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission experiments

S Scharbert et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Biochemistry & Molecular Biology

Molecular model for astringency produced by polyphenol/protein interactions

E Jöbstl et al.

BIOMACROMOLECULES (2004)

Article Agriculture, Multidisciplinary

Long-term impact of nitrogen and potassium fertilizers on yield, soil nutrients and biochemical parameters of tea

S Venkatesan et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2004)

Review Food Science & Technology

Oxidation of tea catechins: Chemical structures and reaction mechanism

T Tanaka et al.

FOOD SCIENCE AND TECHNOLOGY RESEARCH (2003)

Article Agriculture, Multidisciplinary

Polyphenol/peptide binding and precipitation

AJ Charlton et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)

Review Multidisciplinary Sciences

Receptors and transduction in taste

B Lindemann

NATURE (2001)

Article Chemistry, Applied

Epimerisation of catechins in green tea infusions

HF Wang et al.

FOOD CHEMISTRY (2000)

Review Neurosciences

The molecular physiology of taste transduction

TA Gilbertson et al.

CURRENT OPINION IN NEUROBIOLOGY (2000)

Article Multidisciplinary Sciences

A family of candidate taste receptors in human and mouse

H Matsunami et al.

NATURE (2000)

Article Biochemistry & Molecular Biology

A novel family of mammalian taste receptors

E Adler et al.

Article Biochemistry & Molecular Biology

T2Rs function as bitter taste receptors

J Chandrashekar et al.