Tea compound-saliva interactions and their correlations with sweet aftertaste

ARTICLE OPEN Tea compound-saliva interactions and their correlations with sweet aftertaste Pik Han Chong 1 , Jianshe Chen 1 ✉, Danting Yin2 and Lanxi Qin 1 Huigan is an important sensory attribute which is commonly used as a quality indicator evaluation of tea products. Previous studies showed a strong correlation between the lubrication behavior of saliva-tea compound mixture and the sensory perception of Huigan from trained panelists. This work was further designed to investigate how the...