Effect of chemical composition of black tea infusion on the color of milky tea

文献类型： 外文期刊

第一作者： Mao, Ya-Lin

作者： Mao, Ya-Lin;Wang, Jie-Qiong;Chen, Gen-Sheng;Fu, Yan-Qing;Gao, Ying;Yin, Jun-Feng;Xu, Yong-Quan;Mao, Ya-Lin;Granato, Daniel;Zhang, Liang;Luo, Long-Xin

作者机构：

关键词： Milky tea; Color; Black tea infusion; Chemical composition; Flavonoids

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：6.475； 五年影响因子：6.508 ）

ISSN： 0963-9969

年卷期： 2021 年 139 卷

页码：

收录情况： SCI

摘要： 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.

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