Health & Environmental Research Online (HERO)


Print Feedback Export to File
7733290 
Journal Article 
The effects of chemical compounds contained in the tea leaves on the foamability of matcha 
Maeda, A; Hibi, Y; Hayakawa, F 
1999 
1 
Journal of the Japanese Society for Food Science and Technology / Nippon Shokuhin Kagaku Kogaku Kaishi
ISSN: 1341-027X 
Japanese Society for Food Science and Technology 
46 
12 
842-845 
Japanese 
WOS:000084453500012 
The effects of chemical compounds in matcha on the foamability of matcha were investigated. The matchas were defatted with ether, hexane, and chloroform. The order of decrease rate to weights of lipid and caffeine in defatted matcha was chloroform > ether > hexane. One gram of each matcha in 80 ml of distilled and deionized water (50°C) was homogenized with a hand mixer for 4 minutes. The foamability was measured by the volume of foam produced. Compared with nondefatted matcha, the three kinds of defatted matchas produced about from three to five times higher foam compared with that of nondefatted matcha. Among the organic solvent, the foamabilities of defatted matcha were decreased in the order of ether > hexane > chloroform. It has been observed that the foamability of the tea saponin in the presence of caffeine and lipid was decreased. This report suggested that matcha had unknown compound besides lipids and caffeine which effects on the foamability.