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epicatechin

compound / compound-ec

エピカテキン

One of the non-galloylated tea catechins. Abbreviated EC.

On this page (6 sections)
  1. Overview
  2. Sources for this overview (2)
  3. Follow the connections
  4. Related entries (6)
  5. Sensory (1)
  6. How processing and cooking change it (1)
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Reading the bitterness

In a test of 6 members of a Huigan-sensitive group, an aqueous solution mixing EC 400 ppm and EGC 100 ppm at a 4:1 ratio showed higher Huigan intensity than the other samples in both the oral stage and the oral-pharyngeal stage. Because EC and EGC were always evaluated as a mixture, the contribution of EC alone cannot be extracted from this result.

In a model milk-chocolate mass derived from unroasted cacao beans, there was a difference in EC content over time under conching conditions at 55°C, though not all pairs of measurement timepoints differed significantly. At 50°C and 60°C, no significant effect of time was found. This is a compositional analysis by HPLC-DAD and needs to be read separately from any change in bitterness intensity.

Sources for this overview

  1. Tea compound-saliva interactions and their correlations with sweet aftertaste

    Chong PH; Chen J; Yin D; Qin L / 2022 / journal article / full text checked

    Checked for this overview: Matched the EC/EGC mixture concentration and ratio, the 6-member sensitive group, and the Huigan results in both stages with the limitation that the individual contribution cannot be extracted.

  2. Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

    Urbańska Bogumiła; Kowalska Hanna; Szulc Karolina; Ziarno Małgorzata; Pochitskaya Irina; Kowalska Jolanta / 2021 / journal article / full text checked

    Checked for this overview: Matched the effect of time at 50°C, 55°C, and 60°C with the limitation of not asserting differences across all timepoints at 55°C, and the measurement of EC content by HPLC-DAD.

Follow the connections

epicatechin →is correlated with→ sweet aftertaste

cocoa conching →can change→ epicatechin

Structured claims — open a section to read each claim's confidence, evidence and limits

Sensory (1)

epicatechin is correlated with sweet aftertastesupported

Scope: An aqueous mixture of EC 400 ppm and EGC 100 ppm (a 4:1 ratio), compared against L-theanine 200 ppm, trilobatin 30 ppm, and a distilled-water control. In the Huigan-sensitive group, the rating was 5.2±1.3 in the oral stage and 5.2±1.0 in the oral-pharyngeal stage (p<0.05, significantly different from the other samples)

Verbatim: "The Huigan intensity of the mixture of EC and EGC rated by sensitive group was the highest and showed significantly different compared to other samples in both the oral and oral-pharyngeal stage (p < 0.05)." Concentration: EC 400 ppm and EGC 100 ppm (a 4:1 ratio)
Limitations: EC and EGC were always tested as a mixture; their individual contributions cannot be separated out from this study.
Source: Tea compound-saliva interactions and their correlations with sweet aftertaste (Chong PH; Chen J; Yin D; Qin L, 2022) · full text checked
Show datacompound-ec —is_correlated_with→ concept-huigan
claim: clm-ec-egc-mixture-highest-huigan / type: sensory / updated: 2026-09-02

How processing and cooking change it (1)

cocoa conching can change epicatechinsupported

Scope: In the same study at 55°C, epicatechin content differed with time, although the difference between 2 and 3 hours was not significant.

A time-related difference was found at 55°C. No significant time effect was found at 50°C or 60°C.
Limitations: These are changes in component amounts, not independent measurements of bitterness intensity. They depend on conditions and cannot be generalized.
Source: Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans (Urbańska Bogumiła; Kowalska Hanna; Szulc Karolina; Ziarno Małgorzata; Pochitskaya Irina; Kowalska Jolanta, 2021) · full text checked
Show dataprocess-cocoa-conching —can_change→ compound-ec
claim: cl-terms-conching-ec / type: processing / updated: 2026-09-10

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