The oxidation products such as theaflvins and
therubigins contribute to tea color and taste of the black tea.
Moreover, tea quality is also determined by the processing
techniques employed. The three basic types of tea; green, oolong
and black have different quality characteristics, including
aroma, taste and color, and appearance.
Compounds which
contribute to characteristic tea taste are poly‐phenolic compounds,
amino acids, caffeine, etc. Very complicated mixtures of volatile
compounds, such as terpenoids, alcohols, carbonyl compounds, etc.,
contribute to characteristic tea aromas.
Taste of food is
mainly composed of five basic sensations; that is,
sweetness, astringency, sourness, bitterness and umami . A
delicious cup of tea infusion is an ingenious balance of
various taste sensations.
*Astringency is a drying,
puckering sensation in the mouth that affects the whole of the tongue
more or less uniformly. Tannin has a strong astringent or
pungent taste. Tea has high tannin content. It congeals proteins on
the top of the mucous membrane layer of one’s mouth and makes the
tissues contract.
* Bitterness is usually unpleasant, but sometimes
desirable in moderate amounts, and is perceived predominantly at the
back of, and sometimes along side of, the tongue. Caffeine is
the stimulant in green tea. Caffeine possesses a bitter taste, and the
detection threshold is 3 ppm in water, which is 0.0003% .It, is
important in tea flavor and briskness.
* The umami is a Japanese term, it is similar to the “meaty” taste or “brothy” taste.
Besides
catechins and caffeine, some amino acids (such as arginine, alanine,
etc) also contribute to the bitterness of green tea infusion. The amino
acids in green tea area major factor in its quality, with about 20
different amino acids contributing to the overall content. Theanine
accounts for more than 60% of the amino acids; theanine, glutamic acid,
asparagines, arginine, and serine account for about 90% of total amino
acids. Amino acids are mainly responsible for brothy taste. The umami
taste of green tea infusion was shown to be due to some amino
acids such as theanine, serine, etc and the sweetness to sugars.
Technically, any liquid intended for drinking is a beverage so named by a word derived from French and Latin verbs meaning ‘to drink.’ Healthy beverages are beverages with health benefits that attribute by its nutritional value. The use of healthy beverage for promoting health and relieving symptom is as old as the practice of medicine.
Wednesday, December 23, 2020
Top articles this week
-
Masala chai tea, a quintessential beverage of India, holds a cherished place in the hearts of many for its enticing blend of taste and aroma...
-
Tea, renowned for its numerous health benefits ranging from antioxidants to artificial coloring, owes much of its character to the presence ...
-
Sports energy drinks are broken down into three different types depending on their concentration compared to the human body, or tonicity to ...
-
Safflower is a highly branched, herbaceous, thistle-like annual plant with many long sharp spines on the leaves. It is a highly branched pla...
-
Tesgüino is an alcoholic beverage (beer-like) based on germinated maize. The astringent maize based beer, homemade beer is an importance soc...