The roles of catechins and caffeine in cream formation in a semi-fermented tea

Chao, Y.C.; Chiang, B.H.; Chao, Y.C.; Chiang, B.H.

doi:10.1002/(SICI)1097-0010(199909)79:12&lt;1687::AID-JSFA422&gt;3.0.CO;2-L

The roles of catechins and caffeine in cream formation in a semi-fermented tea

Resource

Journal of the Science of Food and Agriculture,79(12),1687-1690

Journal

Journal of the Science of Food and Agriculture

Pages

1687-1690

Date Issued

1999-12

Date

1999-12

Author(s)

Chao, Y.C.

Chiang, B.H.

DOI

10.1002/(SICI)1097-0010(199909)79:12<1687::AID-JSFA422>3.0.CO;2-L

URI

http://ntur.lib.ntu.edu.tw//handle/246246/173756

Abstract

The mechanism of cream formation in a semi-fermented tea was investigated by adding caffeine or catechins to the de-creamed tea infusions. The addition of catechins to the clarified infusion could not re-induce cream formation. However, creaming occurred again after replenishing the de-creamed tea infusion with caffeine. It was thought that the ester-form catechins which possessed a galloyl group and a hydroxylphenyl B ring acted like a claw. They could thus entrap and interact with caffeine more effectively through hydrogen bonding and hydrophobic interaction to form a large complex, resulting in creaming.

Type

journal article

File(s)

Name

1999_The-roles-of-catechins-and-caffeine-in-cream-formation-in-a-semi-fermented-tea.pdf

Size

84.23 KB

Format

Adobe PDF

Checksum

(MD5):e9a65a2ca8991907db1e3cddd3ed7533

The roles of catechins and caffeine in cream formation in a semi-fermented tea

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