The roles of catechins and caffeine in cream formation in a semi-fermented tea
Journal
Journal of the Science of Food and Agriculture
Journal Volume
79
Journal Issue
12
Pages
1687-1690
Date Issued
1999
Author(s)
Chao Y.C.
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.
Subjects
Caffeine
Catechins
Tea cream
Type
journal article