SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEA |
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| Authors: | ZUZANA DROBNA WENDY V WISMER LAKSIRI A GOONEWARDENE |
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| Institution: | Department of Food Chemistry and Analysis Institute of Chemical Technology Prague, Czech Republic;Department of Agricultural, Food and Nutritional Science 4-10 Agriculture and Forestry Centre University of Alberta Edmonton, AB Canada T6G 2P5 |
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| Abstract: | Astringent and bitter sensations are characteristic sensory qualities of black tea. Three different classes of potential astringent reference standards (two concentrations each of alum and tannic acid and three fruit juices) were evaluated in this study. The perceived astringency, bitterness and sourness of each were profiled using computerized time-intensity and compared with the astringent intensity of a standardized brew of black tea. The differences in temporal profiles of potential reference standards across taste attributes were evident and intensity ratings were found to be dependent upon the stimulus and its concentration. Both concentrations of tannic acid were evaluated as the highest in perceived bitterness. For the juices, a strong sour taste was perceived in addition to astringency. It was concluded that the best reference standard for the astringency of black tea is a solution of 0.7 g/L alum as it is low in perceived bitterness and sourness. |
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