Studies on the Relation of the Taste Pattern of Green Tea with its Palatability

Abstract

The relation between the palatability of green tea and its taste pattern which was composed of intensities of bitterness, astringency, sweetness and so-called savory taste (monosodium glutamate like taste if remotely represented). The palatability and taste intensity were measured by sensory evaluation recording their degrees on rating scales.
The palatability of green tea become wrong in either ranges where bitterness and astringency, are notably strong or weak whereas it become better as increase of savory taste and sweetness as far as the taste character of green tea is kept. However, increase of savory taste over certain range produces different gustation from green tea character resulting in the reduction of palata bility.