Reduction Mechanism of the Astringent Taste of Green Tea Catechins with Water-soluble Polysaccharides

2009 Fiscal Year Final Research Report

• Project/Area Number: 19500674
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Eating habits, studies on eating habits
• Research Institution: National Agricultural Research Organization
• Principal Investigator: HAYASHI Nobuyuki National Agricultural Research Organization, 野菜茶業研究所・野菜・茶の食味食感・安全性研究チーム, 主任研究員 (40294441)
• Project Period (FY): 2007 – 2009
• Keywords: カテキン類 / 渋味抑制 / 水溶性多糖類 / 味覚センサー

Research Abstract

In order to elucidate reduction mechanism of the astringent taste of green tea catechins with water-soluble polysaccharides, macromolecule content was investigated in the groups of the green tea infusions estimated to have different astringent intensities by a taste sensor in spite of the similar concentrations of catechins. It was revealed that the tea samples with the less astringent intensities did not necessarily contain the more water-soluble macromolecules (polysaccharides). In addition, the reduction effect on the astringent taste of epigallocatechin gallte (EGCg) with various water-soluble polysaccharides was examined. It was suggested that pectin (or galactomannan) and arabinogalactan had reducing actions for the stimulating astringent taste and the astringent aftertaste, respectively.