title: Analysis of cream formation in green tea concentrates with different solid concentrations.
abstract: The formation of tea cream in the green tea concentrates of different solid concentrations (5, 10, 20, 30, 40, 50 and 60°Brix) was investigated. The results showed a good positive correlation (γ = 0.98, p ≤ 0.05) between the amount of tea cream and the solid concentrations from 5 to 40°Brix, while the amount of tea cream in the tea concentrates of 50 and 60°Brix decreased acutely. Total sugar, caffeine and catechins were found to be the main chemical components of tea cream in the green tea concentrate. The large decrease of the amount of tea cream in the tea concentrates of 50 and 60°Brix may be induced by a sharp increase of the viscosity of the tea concentrates, which helped to improve the stability of tea concentrate. It may be indicated that the stability of green tea concentrate enhanced when the concentration higher than 50°Brix, which helped to restrain the formation of tea cream.
authors.affiliation: Tea Research Institute of the Chinese Academy of Agricultural Sciences, 9 South Meiling Road, Hangzhou, 310008 China.
authors.forename: Yong-Quan
authors.initials: YQ
authors.lastname: Xu
authors.forename: Su-Qin
authors.initials: SQ
authors.lastname: Chen
authors.forename: Hai-Bo
authors.initials: HB
authors.lastname: Yuan
authors.forename: Ping
authors.initials: P
authors.lastname: Tang
authors.forename: Jun-Feng
authors.initials: JF
authors.lastname: Yin
keywords: Chemical components; Cream formation; Green tea concentrate; Solid concentration; Viscosity