Thomas Hofmann

TL;DR: Application of taste dilution analyses on freshly prepared black tea infusions revealed neither the high molecular weight thearubigen-like polyphenols nor the catechins and theaflavins, but a series of 14 flavon-3-ol glycosides as the main contributors to the astringent taste perceived upon black tea consumption.

TL;DR: In this article, 51 putative taste compounds have been quantified in a black tea infusion, and their dose-over-threshold (Dot) factors have been calculated on the basis of a dose/threshold relationship.

TL;DR: Aimed at defining the key drivers for the quality-determining umami taste of a high-grade powdered green tea, a bioactivity-guided fractionation using solvent extraction, solvent precipitation, preparative chromatographic separations, and human psychophysical experiments was applied on freshly prepared mat-cha, and it can be shown by sensory studies that these compounds are able to raise the umami intensity of sodium l-glutamate proportionally.

TL;DR: The ellagitannins vescalagin, castalagin, and grandinin, the roburins A-E, and 33-deoxy-33-carboxyvescalagin are revealed as the key molecules imparting an astringent oral sensation in an aqueous ethanolic extract prepared from oak wood chips.

TL;DR: The recording of dose/response functions describing the human bitter taste perception of diketopiperazines more precisely is reported on for the first time.