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Comparative study of cream in infusions of black tea and green tea [ Camellia sinensis (L.) O. Kuntze]
Author(s) -
Liang Yuerong,
Lu Jianliang,
Zhang Lingyun
Publication year - 2002
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2002.00589.x
Subject(s) - black tea , caffeine , chemistry , camellia sinensis , food science , catechin , green tea , fermentation , theaceae , epigallocatechin gallate , theaflavin , epicatechin gallate , herbal tea , creaming , polyphenol , botany , antioxidant , biochemistry , medicine , emulsion , biology , endocrinology
Summary Particle size, concentration and chemical composition of green‐tea cream and black‐tea cream were studied. Tea‐cream particle size tended to decrease during tea fermentation and average size of tea‐cream particles was bigger for green than for black tea. The amount of tea‐cream formed in tea infusions depended on their chemical composition. Tea catechins and their oxidation products formed tea‐cream when they interact with some non‐catechin compounds in tea liquor. Model fermentation tests revealed that little tea‐cream was found in solution of crude tea catechins and the tea‐cream formed after fermentation did not significantly increased in the crude tea catechins solution. Tea extract prepared at 50 °C formed less tea‐cream than those prepared at 90 °C before and after fermentation. Caffeine, gallocatechin (GC) and epigallocatechin gallate (EGCG) were the predominant compounds in green‐tea cream but thearubigins (TRs), caffeine and theaflavins (TFs) in black‐tea cream. Gallated catechins and gallated TFs had stronger creaming ability than un‐gallated catechins and TF. How to control tea liquor from creaming down is discussed.