Influence of manufacturing conditions and crop season on the formation of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (sen-cha)

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 13, 2005, Pages 5390-5396

  Kumazawa, Kenji ^a   Kubota, Kikue ^b   Masuda, Hideki ^a  

^a Flavor System and Technology Laboratory   (Japan)

^b OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

4 Mercapto 4 methyl 2 pentanone; Crop number; Green tea; Manufacturing process; Sen cha

Indexed keywords

4 MERCAPTO 4 METHYL PENTAN 2 ONE; 4-MERCAPTO-4-METHYL-PENTAN-2-ONE; THIOL DERIVATIVE;

ARTICLE; FOOD HANDLING; HEAT; METABOLISM; METHODOLOGY; ODOR; SEASON; TASTE; TEA;

CAMELLIA SINENSIS; FOOD HANDLING; HEAT; ODORS; SEASONS; SULFHYDRYL COMPOUNDS; TASTE;

EID: 22244483081     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050392z     Document Type: Article

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