Zusammenfassung
Die Korrelation der Gehalte an den fünf mengenmäßig bedeutendsten Catechinen und den vier Haupttheaflavinen zum sensorisch ermittelten adstringierenden Geschmack wurde untersucht. Catechine und Theaflavingehalte wurden mittels HPLC bestimmt. Es ergaben sich signifikante Korrelationen zum adstringierenden Geschmack für die Summe der Catechine und alle Einzelkomponenten außer Catechin. Zwischen Theaflavingehalten und adstringierendem Geschmack ergab sich keine Korrelation.
Summary
The concentrations of the five main catechins (flavanols), epigallocatechin gallate, epicatechin gallate, epigallocatechin, epicatechin, catechin and four main theaflavins, theaflavin, theaflavin-3′-gallate, theaflavin-3-gallate, theaflavin-3,3′-digallate in black tea brew and their effects on astringency were investigated. The catechins and theaflavins were assayed by HPLC. Astringency, which was scaled from 1 to 9, was estimated by a trained panel. The correlations between astringency and content of total catechins and individual catechins, except catechin itself, were significant, whereas no correlation between theaflavins and astringency was observed.
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Ding, Z., Kuhr, S. & Engelhardt, U.H. Influence of catechins and theaflavins on the astringent taste of black tea brews. Z Lebensm Unters Forch 195, 108–111 (1992). https://doi.org/10.1007/BF01201768
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DOI: https://doi.org/10.1007/BF01201768