Reference:
Scharbert, Susanne; Hofmann, Thomas Molecular Definition of Black Tea Taste by Means of Quantitative Studies, Taste Reconstitution, and Omission Experiments, 2005/06/01, DOI: 10.1021/jf050294d
Comment:
Taste threshold concentrations were determined by means of the comparative duo test in bottled water as reported recently ( Scharbert, S.; Holzmann, N.; Hofmann, T. Identification of the astringent taste compounds in black tea by combining instrumental analysis and human bioresponse. J. Agric. Food Chem. 2004, 52, 3498-3508. )