Taste characterisation of green tea catechins

Summary There has been interest in biological activities of green tea catechins. However, little is known about the taste characteristics of catechins. To assess the taste characteristics of catechins ((−)–epicatechin (EC), (−)–epicatechin gallate (ECg), (−)–epigallocatechin (EGC) and (−)–epigallocatechin gallate (EGCg)), sensory evaluations were performed. The taste intensity increased with increased catechins concentration. Among them, ECg showed the strongest taste. Catechins had tastes that consisted primarily of astringency and bitterness. Therefore, taste palatability decreased with increasing catechin concentrations. In line with taste intensity, taste palatability of ECg was the lowest. Taste sensor analysis and mouse behavioural assays showed same results. EC and ECg were more stable in Ringer’s solution than EGC and EGCg. Furthermore, taste cell responses to ECg that had the strong taste and better stability among catechins used were recorded. Some taste cells responded to ECg. This result suggests that ECg might be recognised by taste cells.