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

โœ Scribed by Chao, Yu Chang; Chiang, Been Huang

Publisher
John Wiley and Sons
Year
1999
Tongue
English
Weight
84 KB
Volume
79
Category
Article
ISSN
0022-5142

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โœฆ Synopsis

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 clariยฎed infusion could not re-induce cream formation. However, creaming occurred again after replenishing the decreamed 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.

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