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The roles of catechins and caffeine in cream formation in a semi‐fermented tea
Author(s) -
Chao Yu Chang,
Chiang Been Huang
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199909)79:12<1687::aid-jsfa422>3.0.co;2-l
Subject(s) - caffeine , chemistry , creaming , fermentation , food science , organic chemistry , biology , endocrinology , emulsion
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. © 1999 Society of Chemical Industry