Electrophysiological Study of Green Tea Taste

The Predominant Effect of (-)-Epigallocatechin Gallate on the Taste Nerve Response of the Toad

Abstract

An astringent tea constituent, (-)-epigallocatechin gallate strongly depresses the glossopharyngeal nerve responses of the toad to other green tea constituents and presents a response pattern similar to that of green tea liquor. This substance also exhibits an inhibitory effect on responses to quinine hydrochloride and sucrose, but enhances the response to sodium chloride.