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Bioscience, Biotechnology, and Biochemistry Volume 71, 2007 - Issue 2
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Original Articles

Evaluation of the Astringency of Black Tea by a Taste Sensor System: Scope and Limitation

Nobuyuki HAYASHINational Institute of Vegetable and Tea Science
,
Ronggang CHENIntelligent Sensor Technology, Inc.
,
Hidekazu IKEZAKIIntelligent Sensor Technology, Inc.
,
Tomomi UJIHARANational Institute of Vegetable and Tea Science
,
Hideyuki KITAJIMATea Research Division, Agricultural Research Department, Mie Prefectual Science and Technology Promotion Center
&
Yuzo MIZUKAMINational Institute of Vegetable and Tea Science
Pages 587-589 | Received 21 Sep 2006, Accepted 01 Nov 2006, Published online: 22 May 2014

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  • 2) Nakagawa, M., Relation of catechins with the qualities of green and black tea. Bull. Tea Res. Stat. Minis. Agric. Forest. (in Japanese: the summary is written in English), 6, 65–166 (1970).
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  • 6) Roberts, E. A. H., The phenolic substances of manufactured tea. II. Their origin as enzymic oxidation products in fermentation. J. Sci. Food Agric., 9, 212–216 (1958).
  • 7) Nakagawa, M., and Torii, H., Syudies on the flavanols in tea part IV. Enzymic oxidation of flavanols. Agric. Biol. Chem., 29, 278–284 (1965).
  • 8) Berkowitz, J. E., Coggon, P., and Sanderson, G. W., Formation of epitheaflavic acid and its transformation to thearubigins during tea fermentation. Phytochemistry, 10, 2271–2278 (1971).
  • 9) Hilton, P. J., In vitro oxidation of flavanols from tea leaf. Phytochemistry, 11, 1243–1248 (1972).
  • 10) Sanderson, G. W., Bekowitz, J. E., Co, H., and Graham, H. N., Biochemistry of tea fermentation: products of the oxidation of tea flavanols in a model tea fermentation system. J. Food Sci., 37, 399–404 (1972).
  • 11) Hashimoto, F., Nonaka, G., and Nishioka, I., Tannins and related compounds. CXIV. Structures of novel fermentation products, theogallinin, teaflavonin and desgalloyl teaflavonin from black tea, and changes of tea leaf polyphenols during fermentation. Chem. Pharm. Bull., 40, 1383–1389 (1992).

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