Analysis of Active Components on Oral Fat Sensations in Oolong Tea

作者：Mura Emi; Yagi Minako; Kizaki Yuki; Matsumiya Kentaro; Matsumura Yasuki; Hayashi Yukako^*

来源：Food Science and Technology Research, 2017, 23(1): 71-78.

DOI：10.3136/fstr.23.71

• fat perception
• astringency
• food pairing
• emulsion
• tea
• saponin

This study was conducted to identify key components that attenuate oral fat sensations in oolong tea. Oolong tea is often consumed with fatty food because of its "refreshing" effects during the course of a meal. We hypothesized that oolong tea gives a cleanness sensation via psychological and physical effects. We showed through a sensory study that oolong tea consumption significantly reduces oral fat sensations as compared to water. Interfacial tension was measured to evaluate the emulsifying properties of teas and its components. Oolong tea and tea-leaf saponins were significantly lower when compared with other teas and major tea components. Furthermore, the emulsion made from tea-leaf saponins and corn oil was stable after 24 h. Moreover, polyphenol enhanced oolong tea showed significantly decreased oral fattiness when compared with oolong tea. Thus, tea-leaf saponins appear to be key components in reducing oral fat sensation.

• 出版日期2017-1