Analysis of glycosidically bound aroma precursors in tea leaves. 2. Changes in glycoside contents and glycosidase activities in tea leaves during the black tea manufacturing process

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 4, 2001, Pages 1900-1903

  Wang, Dongmei ^a,c   Kurasawa, Eriko ^a   Yamaguchi, Yuichi ^b   Kubota, Kikue ^a   Kobayashi, Akio ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

^b Natl Res Inst Vegetables OP/T   (Japan)

^c SUN YAT SEN UNIVERSITY   (China)

Author keywords

Aroma formation; Black tea; Glucosidase; Glucoside; Primeverosidase; Primeveroside

Indexed keywords

FLAVORING AGENT; GLYCOSIDASE; GLYCOSIDE; PRIMEVEROSIDASE; PRIMEVEROSIDE; UNCLASSIFIED DRUG;

ARTICLE; CAPILLARY CHROMATOGRAPHY; DERIVATIZATION; ENZYME ASSAY; FERMENTATION; HYDROLYSIS; MASS SPECTROMETRY; TEA;

FERMENTATION; FOOD HANDLING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GLYCOSIDE HYDROLASES; GLYCOSIDES; HYDROLYSIS; ODORS; PLANT LEAVES; TEA;

CAMELLIA SINENSIS;

EID: 0034874854     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf001077+     Document Type: Article

References (4)

1. Yamanishi, T.; Kobayashi, A.; Silva, J. D. E.; Botheju, W. S. Aroma formation of Sri Lanka black tea. In Flavors and Off-flavors '89; Charalambous, G., Ed.; Proceedings of the 6th International Flavor Conference, Crete, Greece, July 5-7, 1989; Elsevier Science: Amsterdam, The Netherlands, 1990; pp 169-177.
2. Yano, M.; Okada, K; Kubota, K.; Kobayashi, A. Studies on the precursors of monoterpene alcohols in tea leaves. Agric. Biol. Chem. 1990, 54, 1023-1028.
3. Yano, M.; Joki, Y.; Mutoh, H.; Kubota, K; Kobayashi, A. Benzyl glucoside from tea leaves. Agric. Biol. Chem. 1991, 55, 1205-1206.
4. Kobayashi, A.; Kubota, K; Joki, Y.; Wada, E.; Wakabayashi, M. (Z)-S-hexenyl β-D-glucopyranoside in fresh tea leaves as a precursor of green odor. Biosci., Biotechnol., Biochem. 1994, 58, 592-593.