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The effect of the aroma of tea on perceived taste was investigated using three kinds of tastants comprising catechin mixtures for bitterness and astringency, caffeine for bitterness and (-)-epigallocatechin gallate for astringency. Aroma concentrates were isolated using the Porapak Q resin adsorption method. The aroma concentrate from green tea showed a characteristic green note and that from black tea showed burnt and floral notes. Each concentrate was preoffered to the subjects for sniffing during tasting. The detection threshold values of the tastants were determined using triangle test in descending order. The taste intensity of the tastants was examined by scoring method. The aroma of green tea increased the threshold values and the taste intensity of all tastants, whereas the aroma of black tea increased both of threshold and intensity of catechin mixture and (-)-epigallocatechin gallate but not that of caffeine. It also appears that tea aromas masked taste, making it difficult for the subject to discriminate between stimuli close to the threshold level.
