Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion

ARTICLE OPEN Effects of phenolic acids and quercetin-3-O-rutinoside on the bitterness and astringency of green tea infusion Yu-Hong Chen 1,2,3 , Yan-Hong Zhang 1,3 , Gen-Sheng Chen 1,3 , Jun-Feng Yin1 ✉, Jian-Xin Chen 1 , Fang Wang 1 and Yong-Quan Xu 1 ✉ Phenolic acids are important taste components in green tea. The aim of this study was to analyze the taste characteristics of phenolic acids and their influence on the bitterness and astringency of green tea by sensory evaluation and chemical...