Related Experiment Video
Updated: Jun 6, 2026
Tea Aroma Analysis Based on Solvent-Assisted Flavor Evaporation Enrichment
Published on: May 26, 2023
Formation and Characterization of (-)-Epigallocatechin Gallate-Caffeic Acid Adduct and Their Quantitative Changes
Chen Jiang1,2, Guoping Lai1,2, Zekai Wang1,2
1State Key Laboratory of Tea Plant Germplasm Innovation and Resource Utilization, Anhui Agricultural University, Hefei 230036, China.
Abstract:
Epigallocatechin (EGCG) is the predominant polyphenol compound of green tea. It is also reactive during processing and can form new catechin derivatives by reacting with other metabolites. In this study, two novel EGCG derivatives (EGCG-CAs) formed by conjugating caffeic acid (CA) were identified in green tea. Through the stimulated reaction, the formation of EGCG-CAs was systematically studied. The highest yield of EGCG-CAs was achieved when the initial mass ratio of EGCG to caffeic acid was 1:1 at 120 °C for 90 min. Quantitative analysis on tea samples undergoing processing revealed that EGCG-CAs were mainly formed at the fixation stage. Their contents were increased significantly after final drying. Based on sensory evaluation, it was indicated that S-configuration of 2‴ showed a higher threshold than that of R-configuration, suggesting that the methylene configuration of the caffeic acid moiety in EGCG-CA may be associated with the bitter taste threshold.
More Related Videos
10:13Using Capillary Electrophoresis to Quantify Organic Acids from Plant Tissue: A Test Case Examining Coffea arabica Seeds
Published on: November 12, 2016
14:39Semi-Targeted Ultra-High-Performance Chromatography Coupled to Mass Spectrometry Analysis of Phenolic Metabolites in Plasma of Elderly Adults
Published on: April 22, 2022