Studies on Aftertaste of Tea

查看全文 作　　者：Deng [1]L;Xiang [2]LP;Liang [1,2]YR 机构地区：[1]Zhejiang University Tea Research Institute;[2]Guizhou Tea and Tea Products Quality Supervision and Inspection Center 出　　处：《茶叶》索引2013年第39卷第4期,共5页 基　　金：supported by Specialized Research Fund for the Doctoral Program of Higher Education (SRFDP No.20110101110094) 摘　　要：Aftertaste is a taste perceiption after a food or beverage is either swallowed or spat out.The primary taste processing area located in the insula was considered to be involved in aftertaste perception.The changes in chemical compositions lead to the changes in aftertaste of tea.Tea fermentation,in which tea catechins are transformed into thearubigins,lead to a strong,distinctive flavor but a plain aftertaste.Theanine has a sweet taste,with little or no aftertaste.The bitter aftertaste of transglucosylated steviosides was reduced when they were converted through transglucosylation of stevioside by α-amylase.Characteristics of aftertaste include quality,intensity,and duration.Foods that have lingering aftertastes typically have long sensation durations.A surface plasmon resonance(SPR) system immobilized β-cyclodextrin indicated larger responses for the gallate-type catechins in comparison to the non-gallate-type catechins.The β-cyclodextrin/SPR system can sense the bitterastringent taste intensity of the green tea.The SPR system detected the stability of the complex between the gallatetype catechins and β-cyclodextrin,which can be interpreted as the aftertaste produced in humans by the gallatetype catechins. 关 键 词：茶叶发酵 酯型儿茶素 表面等离子体共振 没食子酸 儿茶素类 持续时间 β-环糊精 Α-环糊精