Effect of chemical composition of black tea infusion on the color of milky tea
| Autor: | Jun-Feng Yin, Long-Xin Luo, Liang Zhang, Jie-Qiong Wang, Daniel Granato, Fu Yanqing, Mao Yalin, Gao Ying, Chen Gensheng, Yong-Quan Xu |
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| Rok vydání: | 2020 |
| Předmět: |
Flavonoids
0303 health sciences Tea 030309 nutrition & dietetics Chemistry food and beverages 04 agricultural and veterinary sciences complex mixtures 040401 food science Antioxidants Camellia sinensis 03 medical and health sciences chemistry.chemical_compound 0404 agricultural biotechnology Chlorogenic acid Phenols Correlation analysis Color formation Food science Chemical composition Black tea Food Science |
| Zdroj: | Food research international (Ottawa, Ont.). 139 |
| ISSN: | 1873-7145 |
| Popis: | Milky tea is popular in many countries and its color is an important sensory property. The effects of black tea infusion on the color of milky tea prepared with non-dairy creamer were investigated. The results showed that the redder black tea infusion produced milky tea with more redness, and the color of milky tea was a pleasant pink when the a* value (redness indicator) was in the range of 6.0-7.0. Correlation analysis revealed that the respective theaflavins (TFs), thearubigins (TRs), thearubigins (TBs), (-)-epigallocatechin-3-gallate (EGCG) and chlorogenic acid contents significantly correlated with the a* values of milky tea. A series of complementary experiments were performed to elucidate that TFs and EGCG contributed to the redness of milky tea. The color formation was mainly associated with the binding of phenols to the proteins in the non-dairy creamer. These results contribute to understand the mechanism of color formation in milky tea. |
| Databáze: | OpenAIRE |
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