Abstract
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 effect of tea consumption on the rate of saliva secretion and its functional properties including total protein content of saliva (TPC), salivary α-amylase (AMY) and lipase activity (LP). A quartz crystal microbalance with dissipation monitoring (QCM-D) was applied to reveal the adsorption behavior of human whole saliva and how the salivary film is affected by the presence of tea compounds. Results showed a significant positive correlation among TPC, LP and Huigan intensity for subjects who are Huigan-sensitive. Compared to the desorption of salivary film, the desorption of saliva-EC/EGC (epicatechin/epigallocatechin) mixture from the gold surface by QCM-D observation showed a significant effect on Huigan intensity in sensitive group when comparing to the salivary layer (blank).
Highlights
Tea is one of the most popular beverages generally consumed around the world
The Huigan intensity of the mixture of EC and EGC rated by sensitive group was the highest and showed significantly different compared to other samples in both the oral and oral-pharyngeal stage (p < 0.05)
Nonsensitive group did not perceive the Huigan much differences among the samples, the intensity rated in the oral-pharyngeal stage (p > 0.05)
Summary
Tea is one of the most popular beverages generally consumed around the world. The flavor of tea has been extensively studied in the last few decades. To follow previous observation and to understand the underpinning mechanisms of Huigan, this work extends previous study[3] to investigate the interactions between tea compounds and human saliva and their impacts on the sensory perception of tea. It is generally agreed that human saliva plays an important role in the food oral processing and sensory perception[7]. The interaction of salivary components with food compounds impacts on and alters flavor perception[8] This makes it important to understand the interaction of human saliva with food (and components) which could affect salivary properties (e.g., salivary flow rate, total protein content and enzyme activity after food consumption) as well as sensory properties such as aftertastes
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