Work

Evaluating the Intensity of Bitter–Astringent Interactive Perception in Green Tea Based on the Weber–Fechner Law

Year: 2025

Type: article

Abstract: This study aimed to quantify the bitter–astringent interactive perceived intensity (BAIPI) of green tea based on the Weber–Fechner law by two-alternative forced choice test. Caffeine, (-)-epigallocatechin-3-gallate (EGCG), and Quercetin-3-o-rutinoside (Que-rut) were identified as the key bitter–astringent compounds. Then, BAIPI values were assessed based on the concentration ratios and ranges of caffeine, EGCG, and Que-rut in green tea according to the Weber–Fechner law. The BAIPI values were further fitted to a logarithmic curve: yBAIPIvalue=a×lnxconcentration of caffeine−b−⁡c+IVinitialBAIPIvalue−1. The constant terms a, b, and c were derived from the ratio of caffeine to EGCG, as the slope and X-intercept of the curves correlated exponentially with this ratio. The initial BAIPI value (IV) was calculated as: IVinitialBAIPIvalue=18.7960−0.3956q(the ratio of caffeine to Que−rut). Validation showed a standard error of 1.5865 between estimated and actual BAIPI values. This method enables the estimation of bitter–astringent intensity in green tea by analyzing the concentrations of caffeine, EGCG, and Que-rut.

Source: Chemosensors

DOI: 10.3390/chemosensors13040137

Authors: Siying Li, Dongdong Du, Shaoming Cheng, Zhenbo Wei

Institution: Zhejiang University

Language: English

Topic: Tea Polyphenols and Effects

Subfield: Pathology and Forensic Medicine

Field: Medicine

Domain: Health Sciences

Open Access status: gold

Estimated APC paid: $2,413

Funders: National Natural Science Foundation of China, Zhejiang University