Taste characterisation of green tea catechins

International Journal of Food Science and Technology

Volumn 45, Issue 8, 2010, Pages 1579-1585

  Narukawa, Masataka ^a   Kimata, Hironobu ^a   Noga, Chiaki ^a   Watanabe, Tatsuo ^a  

^a UNIVERSITY OF SHIZUOKA   (Japan)

Author keywords

Catechin; EC; ECg; EGC; EGCg; Taste

Indexed keywords

CATECHIN; EC; ECG; EGC; EGCG; TASTE;

ELECTROCARDIOGRAPHY; ORGANIC COMPOUNDS; PHENOLS;

VITAMINS;

EID: 77955253606     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2010.02304.x     Document Type: Article

References (32)

1. Adler E, Hoon MA, Mueller KL, Chandrashekar J, Ryba NJ, Zuker CS. A novel family of mammalian taste receptors. Cell 2000, 100:693-702.
2. Chandrashekar J, Mueller KL, Hoon MA. T2Rs function as bitter taste receptors. Cell 2000, 100:703-711.
3. Chen ZY, Chan PT. Antioxidative activity of green tea catechins in canola oil. Chemistry and Physics of Lipids 1996, 82:163-172.
4. Chen ZY, Zhu QY, Tsang D, Huang Y. Degradation of green tea catechins in tea drinks. Journal of Agricultural and Food Chemistry 2001, 49:477-482.
5. Cummings TA, Kinnamon SC. Apical K+ channels in Necturus taste cells. Modulation by intracellular factors and taste stimuli. Journal of General Physiology 1992, 99:591-613.
6. Goto T, Nagashima H. Contents of individual tea catechins and caffeine in Japanese green tea. Tea Research Journal 1996, 83:21-28.
7. Graham HN. Green tea composition, consumption, and polyphenol chemistry. Preventive Medicine 1992, 21:334-350.
8. Hashimoto T, Kumazawa S, Nanjo F, Hara Y, Nakayama T. Interaction of tea catechins with lipid bilayers investigated with liposome systems. Bioscience, Biotechnology, and Biochemistry 1999, 63:2252-2255.
9. Hayashi N, Chen R, Ikezaki H, Ujihara U. Evaluation of the umami taste intensity of green tea by a taste sensor. Journal of Agricultural and Food Chemistry 2008, 56:7384-7387.
10. Henry JP, Stephens-Larson P. Reduction of chronic psychosocial hypertension in mice by decaffeinated tea. Hypertension 1984, 6:437-444.
11. Hertog MG, Feskens EJ, Hollman PC, Katan MB, Kromhout D. Dietary antioxidant flavonoids and risk of coronary heart disease: the Zutphen Elderly Study. Lancet 1993, 342:1007-1011.
12. Imai K, Nakachi K. Cross sectional study of effects of drinking green tea on cardiovascular and liver diseases. BMJ 1995, 310:693-696.
13. Kataoka S, Yang R, Ishimaru Y. The candidate sour taste receptor, PKD2L1, is expressed by type III taste cells in the mouse. Chemical Senses 2008, 33:243-254.
14. Kumazawa T, Kashiwayanagi M, Kurihara K. Contribution of electrostatic and hydrophobic interactions of bitter substances with taste receptor membranes to generation of receptor potentials. Biochimica et Biophysica Acta 1986, 888:62-69.
15. Kumazawa T, Nomura T, Kurihara K. Liposomes as model for taste cells: receptor sites for bitter substances including N-C=S substances and mechanism of membrane potential changes. Biochemistry 1988, 27:1239-1244.
16. Maeda-Yamamoto M, Nagai H, Suzuki Y, Ema K, Kanda E, Mitsuda H. Changes in O-methylated catechin and chemical component contents of 'Benifuuki' green tea (Camellia sinensis L.) beverage under various extraction conditions. Food Science and Technology Research 2005, 11:248-253.
17. Matsunami H, Montmayeur JP, Buck LB. A family of candidate taste receptors. Nature 2000, 404:601-604.
18. Mueller KL, Hoon MA, Erlenbach I, Chandrashekar J, Zuker CS, Ryba NJ. The receptors and coding logic for bitter taste. Nature 2005, 434:225-229.
19. Naim M, Seifert R, Nurnberg B, Grunbaum L, Schultz G. Some taste substances are direct activators of G-proteins. The Biochemical Journal 1994, 297:451-454.
20. Narukawa M, Mori T, Hayashi Y. Umami changes intracellular Ca2+ levels using intracellular and extracellular sources in mouse taste receptor cells. Bioscience, Biotechnology, and Biochemistry 2006, 70:2613-2619.
21. Narukawa M, Kitagawa-Iseki K, Oike H, Abe K, Mori T, Hayashi Y. Characterization of umami receptor and coupling G protein in mouse taste cells. Neuroreport 2008, 19:1169-1173.
22. Narukawa M, Minamisawa E, Hayashi Y. Signalling mechanisms in mouse bitter responsive taste cells. Neuroreport 2009, 20:936-940.
23. Noor-Soffalina SS, Jinap S, Nazamid S, Nazimah SAH. Effect of polyphenol and pH on cocoa maillard-related flavour precursors in a lipidic model system. International Journal of Food Science and Technology 2009, 44:168-180.
24. Rossetti D, Bongaerts JHH, Wantling E, Stokes JR, Williamson A-M. Astringency of tea catechins: more than an oral lubrication tactile percept. Food Hydrocolloids 2009, 23:1984-1992.
25. Scharbert S, Hofmann T. Molecular definition of black tea taste by means of quantitative studies, taste reconstitution, and omission. Journal of Agricultural and Food Chemistry 2005, 53:5377-5384.
26. Schiffman SS, Suggs MS, Sostman AL, Simon SA. Chorda tympani and lingual nerve responses to astringent compounds in rodents. Physiology & Behavior 1992, 51:51-63.
27. Shi ST, Wang ZY, Smith TJ. Effects of green tea and black tea on 4-(methylnitrosamino)-1-(3-pyridyl)-1-butanone bioactivation, DNA methylation, and lung tumorigenesis in A/J mice. Cancer Research 1994, 54:4641-4647.
28. Toko K. Taste Sensor 2000, 113-180. Pp, U.K., Cambridge University Press
29. Wang K, Ruan J. Analysis of chemical components in green tea in relation with perceived quality, A Case Study with Longjing Teas. International Journal of Food Science and Technology 2009, 44:2476-2484.
30. Wang ZY, Huang MT, Lou YR. Inhibitory effects of black tea, green tea, decaffeinated black tea, and decaffeinated green tea on ultraviolet B light-induced skin carcinogenesis in 7,12-dimethylbenz[a]anthracene-initiated SKH-1 mice. Cancer Research 1994, 54:3428-3435.
31. Zhang A, Zhu QY, Luk YS, Ho KY, Fung KP, Chen ZY. Inhibitory effects of jasmine green tea epicatechin isomers on free radical-induced lysis of red blood cells. Life Sciences 1997, 61:383-394.
32. Zhu QY, Zhang A, Tsang D, Huang Y, Chen ZY. Stability of green tea catechins. Journal of Agricultural and Food Chemistry 1997, 45:4624-4628.