Sensory evaluation revealed that the astringent- and bitter-tasting ()-epigallocatechin gallate, bitter-tasting caffeine, and the umami-tasting L-glutamic acid were the main contributors to the taste of RTD green tea.
Sensory evaluation revealed that the astringent- and bitter-tasting ()-epigallocatechingallate, bitter-tasting caffeine, and the umami-tasting L-glutamic acid were the main contributorsto the taste of RTD green tea.