| Budget Amount *help |
¥19,500,000 (Direct Cost: ¥15,000,000、Indirect Cost: ¥4,500,000)
Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2014: ¥4,680,000 (Direct Cost: ¥3,600,000、Indirect Cost: ¥1,080,000)
Fiscal Year 2013: ¥5,590,000 (Direct Cost: ¥4,300,000、Indirect Cost: ¥1,290,000)
Fiscal Year 2012: ¥7,280,000 (Direct Cost: ¥5,600,000、Indirect Cost: ¥1,680,000)
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| Outline of Final Research Achievements |
Astringency is an important determinant of tea taste and is believed to be caused by aggregation of salivary proteins by polyphenols. But the details of molecular mechanisms for astringency recognition of tea polyphenols remain poorly understood. In this study, we characterized the astringency of tea polyphenols based on the new methods for the interaction of polyphenols with casein and phospholipid membranes. Validity and reliability of these methods on the evaluation of tea astringency were confirmed by the comparison with results of the taste sensor and human sensory evaluations. Based on the results obtained by these methods, we proposed a molecular mechanism for astringency recognition of catechins and theaflavins.
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