Biochemical insights into tea foam: A comparative study across six categories

Area of Science:

• Food Science
• Chemistry
• Beverage Technology

Background:

• Tea foam properties are key indicators of tea quality.
• There is growing interest in tea foam for innovative food and beverage applications.

Purpose of the Study:

• To investigate the foaming properties of six major tea categories.
• To identify the chemical factors influencing tea foam formation and stability.

Main Methods:

• Morphological observations of tea foams.
• Biochemical analyses of tea composition.
• Correlation analysis between chemical components and foaming properties.

Main Results:

• White tea demonstrated the highest foaming ability (56.28%).
• Black tea exhibited the best foam stability (84.01%).
• Green tea showed the lowest foaming ability (10.83%) and stability (54.24%).
• Low lipid content and acidic pH were linked to superior foaming.
• No significant correlation was found between tea saponin content and foaming.
• Specific amino acids (Tyr, Gaba, Phe, Ile, Leu) and catechins (GA, CG) were identified as potential contributors.

Conclusions:

• Foaming properties vary significantly across different tea types.
• Amino acids and catechins play a crucial role in tea foam formation, distinct from saponins.
• Findings provide insights for developing tea-derived plant-based foams in food products.