The masking mechanism of catechin to the sweet taste of phloridzin

Our previous study speculated that decreased levels of catechin were associated with heightened sweetness in Camellia nanchuanica black tea (NCBT). In this study, we found that catechin has the capacity to obscure the sweet taste of phloridzin and verified the above speculation. To delve deeper into this masking effect, we examined various concentrations of catechin (cat-10cat) and phloridzin (phl-10phl), and revealed catechin (cat-10cat) significantly reduced the sweetness of 10phl. Therefore, catechin (cat-10cat) and 10phl combinations were selected to investigate the impact on sweet taste receptor cells. The results showed increasing concentrations of catechin inhibited the calcium signal of the phloridzin-catechin solution, attributing to lower stability of phloridzin and Taste 1 Receptor Member 3 (one subunit of sweet taste receptor proteins) after addition catechin. Finally, 10phl/10cat significantly activated the central and prefrontal regions generating more bitter tastes and negative emotions which also probably contributed to mask sweet tastes of phloridzin.