Quantitative analyses of the bitterness and astringency of catechins from green tea

Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector

Yuegang Zuo · Talanta · 2002 · 628 citations

Agriculture, Chemistry, Food Science +11

An overview of binary taste–taste interactions

Russell Keast, Paul Breslin · Food Quality and Preference · 2003 · 585 citations

Life Sciences, Food Science, Physiology +12

Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments

Susanne Scharbert, Thomas Hofmann · Journal of Agricultural and Food Chemistry · 2005 · 580 citations

Pharmacy, Nutritional Sciences, Pharmaceutics +13

Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea

Shu Kaneko, Kenji Kumazawa, Hideki Masuda et al. · Journal of Agricultural and Food Chemistry · 2006 · 301 citations

Agriculture, Food Science, Nutritional Sciences +17

Identifying key non-volatile compounds in ready-to-drink green tea and their impact on taste profile

Peigen Yu, Angelin Soo-Lee Yeo, Mei-Yin Low et al. · Food Chemistry · 2014 · 195 citations

Agriculture, Food Science, Food Analysis +15