Suntory

Last updated January 31, 2026

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Polyphenol glycoside enzymatic modification: SuntoryRecent Research Landscape

Unpleasant astringency and flavor instability in bottled tea reduce shelf life and consumer acceptance. Controlled enzymatic hydrolysis of sesame proteins stabilizes the beverage profile and masks bitterness.

What technical problems is Suntory addressing in Polyphenol glycoside enzymatic modification?

Unpleasant beverage flavor profiles

(9)evidences

Natural polyphenols and proteins in grain or tea extracts create harsh sensory notes. Reducing these off-flavors improves consumer acceptance and product palatability.

Excessive polyphenol bitterness and astringency

(3)evidences

Polyphenols in packaged tea undergo rapid oxidative degradation and color instability during storage. Preventing this visual and chemical deterioration maintains product quality and shelf-life.