ArticleFrontiers in nutrition2023
Bitterness quantification and simulated taste mechanism of theasinensin A from tea.
Article in Frontiers in nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 citing papers in PubMed, 8 citations in OpenAlex.
- From chemical characterization to functional validation: Screening of anti-hyperglycemic components and their action mechanisms in differentially fermented teas.Food chemistry: X · 2026Article
- Guizhou Green Tea Metabolomics Analysis: Volatile Metabolites Based on HS-GC-IMS and UPLC-Q-TOF-MSMS and Quality Evaluation.International journal of food science · 2026Article
- Effects of Different Kinds of Fruit Juice on Flavor Quality and Hypoglycemic Activity of Black Tea.Foods (Basel, Switzerland) · 2025Article
- Effect of Geographic Regions on the Flavor Quality and Non-Volatile Compounds of Chinese Matcha.Foods (Basel, Switzerland) · 2025Article
- UPLC-MS/MS and HS-SPME-GC-MS reveal the flavor profiles of two geographical indications woody vegetables:Food chemistry: X · 2024Article
- Re-rolling treatment in the fermentation process improves the taste and liquor color qualities of black tea.Food chemistry: X · 2024Article
- Effect of fermentation temperature on the non-volatile components andFrontiers in nutrition · 2024Article
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Authors and funding
9 authors at 3 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Theasinensin A is an important quality chemical component in tea, but its taste characteristics and the related mechanism are still unclear. The bitterness quantification and simulated taste mechanism of theasinensin A were researched. The results showed that theasinensin A was significantly correlated with the bitterness of tea. The bitterness threshold of theasinensin A was identified as 65 μmol/L for the first time. The dose-over-threshold (DOT) value of theasinensin A was significantly higher than that of caffeine in black tea soup. The concentration-bitterness curve and time-intensity curve of theasinensin A were constructed. The bitterness contribution of theasinensin A in black tea was higher than in oolong and green tea. Theasinensin A had the highest affinity with bitterness receptor protein TAS2R16, which was compared to TAS2R13 and TAS2R14. Theasinensin A was mainly bound to a half-open cavity at the N-terminal of TAS2R13, TAS2R14, and TAS2R16. The different binding capacity, hydrogen bond, and hydrophobic accumulation effect of theasinensin A and bitterness receptor proteins might be the reason why theasinensin A presented different bitterness senses in human oral cavity.
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