Analysis of glycosidically bound aroma precursors in tea leaves. 1. Qualitative and quantitative analyses of glycosides with aglycons as aroma compounds

Journal of Agricultural and Food Chemistry

Volumn 48, Issue 11, 2000, Pages 5411-5418

  Wang, Dongmei ^a,b   Yoshimura, Takako ^a   Kubota, Kikue ^a   Kobayashi, Akio ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b SUN YAT SEN UNIVERSITY   (China)

Author keywords

Aroma precursor; Glucoside; Glycoside of linalool oxide; Primeveroside; Tea aroma formation

Indexed keywords

ALCOHOL DERIVATIVE; BENZYL ALCOHOL; DISACCHARIDE; FLAVORING AGENT; GERANIOL; GLUCOPYRANOSIDE; GLUCOSIDE; GLYCOSIDE; LINALOOL; OXIDE; PHENETHYL ALCOHOL; SALICYLIC ACID METHYL ESTER; TRIFLUOROACETIC ACID;

ARTICLE; CALIBRATION; CAPILLARY GAS CHROMATOGRAPHY; COMPARATIVE STUDY; CULTIVAR; DIASTEREOISOMER; ISOMER; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; NONHUMAN; ODOR; PLANT LEAF; PRECURSOR; QUANTITATIVE ASSAY; SPECIES DIFFERENCE; SYNTHESIS; TEA;

CALIBRATION; DISACCHARIDES; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLYCOSIDES; ODORS; PLANT LEAVES; SPECIES SPECIFICITY; TEA;

CAMELLIA SINENSIS;

EID: 0033667395     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf000443m     Document Type: Article

References (3)

1. Chassagne, D.; Crouzet, J.; Bayonove, C. L.; Baumes, R. L. Glycosidically bound eugenol and methyl salicylate in the fruit of edible Passiflora species. J. Agric. Food Chem. 1997, 45, 2685-2689.
2. Günata, Y. Z.; Bayonove, C. L.; Baumes, R. L.; Cordonnier, R. E. The aroma of grapes. I. Extraction and determination of free and glycosidically bound fractions of some grape aroma components. J. Chromatogr. 1985, 331, 83-90.
3. Guo, W.; Sakata, K.; Watanabe, N.; Nakajima, R.; Yagi, A.; Ina, K.; Luo, S. Geranyl 6-O-β-D-xylopyranosyl-β-D-glucopy-ranoside isolated as an aroma precursor from tea leaves for oolong tea. Phytochemistry 1993, 33, 1373-1375.