Some foods, beverages, and food ingredients are characterized by their long-lasting aftertaste. Multiple time–intensity profiling (mTIP) was used to measure the aftertaste of compounds and mixtures over a certain period of time. Up to four different descriptors were recorded in parallel for a complex testing system, a sweetened green tea beverage. This method can also be used to evaluate possible masking effects. The bitterness and astringency of epigallocatechin gallate (EGCG) in particular was reduced by adding the “tingling” compound trans-pellitorine.