Evaluating the Intensity of Bitter–Astringent Interactive Perception in Green Tea Based on the Weber–Fechner Law

Abstract

This study aimed to quantify the bitter–astringent interactive perceived intensity (BAIPI) of green tea based on the Weber–Fechner law by two-alternative forced choice test. Caffeine, (-)-epigallocatechin-3-gallate (EGCG), and Quercetin-3-o-rutinoside (Que-rut) were identified as the key bitter–astringent compounds. Then, BAIPI values were assessed based on the concentration ratios and ranges of caffeine, EGCG, and Que-rut in green tea according to the Weber–Fechner law. The BAIPI values were further fitted to a logarithmic curve: (Formula presented.). The constant terms (Formula presented.), (Formula presented.), and (Formula presented.) were derived from the ratio of caffeine to EGCG, as the slope and X-intercept of the curves correlated exponentially with this ratio. The initial BAIPI value (IV) was calculated as: (Formula presented.). Validation showed a standard error of 1.5865 between estimated and actual BAIPI values. This method enables the estimation of bitter–astringent intensity in green tea by analyzing the concentrations of caffeine, EGCG, and Que-rut.