Cream formation in a semifermented tea
The formation of cream in Paochung tea, a popular semifermented tea, which undergoes a lesser degree of enzymic oxidation during manufacture, was investigated at various extraction temperatures, extraction times, pHs and leaf/water ratios. The primary components of Paochung tea cream were catechins...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1999-10, Vol.79 (13), p.1767-1774 |
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| container_end_page | 1774 |
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| container_title | Journal of the science of food and agriculture |
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| creator | Chao, Yuh Chung Chiang, Been Huang |
| description | The formation of cream in Paochung tea, a popular semifermented tea, which undergoes a lesser degree of enzymic oxidation during manufacture, was investigated at various extraction temperatures, extraction times, pHs and leaf/water ratios. The primary components of Paochung tea cream were catechins (30%), caffeine (20%) and protein (16%). (−)‐Epigallocatechin gallate and (−)‐epicatechin gallate were the major catechins precipitated during creaming, constituting 19% and 5% of the tea cream respectively. The amount of tea cream produced and its composition were influenced by extraction temperature and pH. The tea leaf/water ratio determined the amount of tea cream formed but did not affect the cream composition. Catechins were considered to be the key component in tea cream. They interacted with caffeine and protein to induce tea cream formation.
© 1999 Society of Chemical Industry |
| doi_str_mv | 10.1002/(SICI)1097-0010(199910)79:13<1767::AID-JSFA433>3.0.CO;2-8 |
| format | Article |
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© 1999 Society of Chemical Industry</description><subject>Biological and medical sciences</subject><subject>catechins</subject><subject>Coffee, tea and other stimulative beverage industries</subject><subject>cream</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. 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Sci. Food Agric</addtitle><date>1999-10</date><risdate>1999</risdate><volume>79</volume><issue>13</issue><spage>1767</spage><epage>1774</epage><pages>1767-1774</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><coden>JSFAAE</coden><abstract>The formation of cream in Paochung tea, a popular semifermented tea, which undergoes a lesser degree of enzymic oxidation during manufacture, was investigated at various extraction temperatures, extraction times, pHs and leaf/water ratios. The primary components of Paochung tea cream were catechins (30%), caffeine (20%) and protein (16%). (−)‐Epigallocatechin gallate and (−)‐epicatechin gallate were the major catechins precipitated during creaming, constituting 19% and 5% of the tea cream respectively. The amount of tea cream produced and its composition were influenced by extraction temperature and pH. The tea leaf/water ratio determined the amount of tea cream formed but did not affect the cream composition. Catechins were considered to be the key component in tea cream. They interacted with caffeine and protein to induce tea cream formation.
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| ispartof | Journal of the science of food and agriculture, 1999-10, Vol.79 (13), p.1767-1774 |
| issn | 0022-5142 1097-0010 |
| language | eng |
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| source | Periodicals Index Online; Access via Wiley Online Library |
| subjects | Biological and medical sciences catechins Coffee, tea and other stimulative beverage industries cream Food industries Fundamental and applied biological sciences. Psychology Paochung tea semifermented tea |
| title | Cream formation in a semifermented tea |
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