Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process

Food Chemistry

Volumn 148, Issue , 2014, Pages 388-395

  Katsuno, Tsuyoshi ^a,c   Kasuga, Hisae ^b   Kusano, Yumi ^b   Yaguchi, Yoshihiro ^b   Tomomura, Miho ^a   Cui, Jilai ^a   Yang, Ziyin ^d   Baldermann, Susanne ^e,f   Nakamura, Yoriyuki ^c   Ohnishi, Toshiyuki ^a   Mase, Nobuyuki ^a   Watanabe, Naoharu ^a  

^a SHIZUOKA UNIVERSITY   (Japan)

^b TAKASAGO INTERNATIONAL CORPORATION   (Japan)

^c Forestry Tea Research Center   (Japan)

^d SOUTH CHINA INSTITUTE OF BOTANY   (China)

^e LEIBNIZ INSTITUTE OF VEGETABLE AND ORNAMENTAL CROPS   (Germany)

^f UNIVERSITY OF POTSDAM   (Germany)

Author keywords

15N Indole; 15N Anthranilic acid; Camellia sinensis; Indole; Metabolome analysis; Odorant compounds; Tea leaves

Indexed keywords

[15N] INDOLE; ANTHRANILIC ACID; CAMELLIA SINENSIS; INDOLE; METABOLOME ANALYSIS; ODORANT COMPOUNDS; TEA LEAVES;

GAS CHROMATOGRAPHY; ODORS; TEMPERATURE;

POLYCYCLIC AROMATIC HYDROCARBONS;

ANTHRANILIC ACID; COUMARIN; DEODORANT AGENT; FLAVORING AGENT; INDOLE; JASMONE; LACTONE;

AROMA; ARTICLE; CONTROLLED STUDY; DILUTION; JASMINE; MASS FRAGMENTOGRAPHY; METABOLOME; OLFACTOMETRY; SENSORY EVALUATION; STORAGE TEMPERATURE; TEA;

CAMELLIA SINENSIS; JASMINUM;

AEDA; AROMA EXTRACTION AND DILUTION ANALYSIS; CAMELLIA SINENSIS; ELECTROSPRAY IONISATION; ESI; FACTOR OF DILUTION VALUE; FD; GAS CHROMATOGRAPHY-MASS SPECTROSCOPY-OLFACTOMETRY DETERMINATION; GC-MS/O; HERBIVORE-INDUCED PLANT VOLATILES; HIGH RESOLUTION MASS SPECTROSCOPY; HIPV; HR-MS; INDOLE; LOW TEMPERATURE PROCESSED GREEN TEA; LTPGT; METABOLOME ANALYSIS; NORMAL TEMPERATURE PROCESSED GREEN TEA; NTPGT; ODORANT COMPOUNDS; TEA LEAVES; [(15)N]ANTHRANILIC ACID; [(15)N]INDOLE;

CAMELLIA SINENSIS; FOOD STORAGE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; ODORS; PLANT EXTRACTS; TEA; TEMPERATURE;

EID: 84887203832     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.10.069     Document Type: Article

References (28)

1. S.A. Christensen, A. Nemchenko, E. Borrego, I. Murray, I.S. Sobhy, and L. Bosak The maize lipoxygenase, ZmLOX10, mediates green leaf volatile, jasmonate and herbivore-induced plant volatile production for defense against insect attack The Plant Journal 74 2013 59 73
2. A.R. Creelman, L.M. Tierney, and E.J. Mullet Jasmonic acid/methyl jasmonate accumulate in wounded soybean hypocotyls and modulate wound gene expression Proceedings of the National Academy of Sciences of the United States of America 89 1992 4938 4941
3. T.P. Flaten Aluminium in tea - concentrations, speciation and bioavailability Coordination Chemistry Reviews 228 2002 385 395
4. E.M.J. Gillam, L.M. Notley, H. Cai, J.J. De Voss, and F.P. Guengerich Oxidation of indole by cytochrome P450 enzymes Biochemistry 39 2000 13817 13824
5. H. Guth, and W. Grosch Identification of potent odourants in static headspace samples of green and black tea powders on the basis of Aroma Extract Dilution Analysis (AEDA) Flavour and Fragrance Journal 8 1993 173 178
6. S. Hattori, H. Takagaki, and T. Fujimori Evaluation of Japanese green tea extract using GC/O with original aroma simultaneously input to the shiffing port method (OASIS) Food Science and Technology Research 9 2003 350 352 (Pubitemid 38412461)
7. S. Hattori, H. Takagaki, and T. Fujimori Identification of volatile compounds which enhance odor notes in Japanese green tea using the OASIS (Original Aroma Simultaneously Input to the Sniffing port) method Food Science and Technology Research 11 2005 171 174 (Pubitemid 44824970)
8. M.M. Horvath Indole hydroxylation in germinating plants pumpkin Botanikaiközlemények 64 1977 117 119
9. M.M. Horvath Indole hydroxylation of the members of the Commelinaceae family Acta Biologica Szegediensis 23 1977 69 71
10. Y. Iijima, N. Nakamura, Y. Ogata, K. Tanaka, N. Sakurai, Kunihiro Suda, T. Suzuki, H. Suzuki, K. Okazaki, M. Kitayama, S. Kanaya, K. Aoki, and D. Shibata Metabolite annotations based on the integration of mass spectral information The Plant Journal 54 2008 949 962 (Pubitemid 351744774)
11. 2-reducible hemoprotein" in mirosomes of pea seeds. A new type enzyme acting on hydropeoxide and a physiological role of seed lipoxygenase Journal of Biological Chemistry 252 1977 6118 6124 (Pubitemid 8192568)
12. M. Kawakami, N.S. Ganguly, J. Banerjee, and A. Kobayashi Aroma composition of oolong tea and black tea by brewed extraction method and characterizing compounds of Darjeeling tea aroma Journal of Agricultural and Food Chemistry 43 1995 200 207
13. K. Kumazawa, and H. Masuda Identification of potent odorants in Japanese green tea (Sen-cha) Journal of Agricultural and Food Chemistry 47 1999 5169 5172 (Pubitemid 30016955)
14. K. Kumazawa, and H. Masuda Identification of potent odorants in different green tea varieties using flavor dilution technique Journal of Agricultural and Food Chemistry 50 2002 5660 5663
15. K. Kumazawa, Y. Wada, and H. Masuda Characterization of epoxydecenal isomers as potent odorants in black tea (Dimbula) infusion Journal of Agricultural and Food Chemistry 54 2006 4795 4801 (Pubitemid 44133729)
16. J. Luo, L. Jin, Y. Han, and H. Wen The research of the relationship between altitude and the quality of tea at mengshan tea producing areas in sichuan province Journal of Southwest China Normal University (Natural Science Edition) 34 2009 122 127
17. V.A. Medvedev, I.I. Korshikov, V.G. Bashkatov, and V.P. Tarabrin Oxidation of exogenous indole in isolated plant leaves FiziologiyaRastenii (Moscow) 24 1977 858 860
18. E.R. Radwnski, and R.L. Last Tryptophan biosynthesis and metabolism: Biochemical and molecular genetics The Plant Cell 7 1995 921 934
19. D. Selmar, and M. Kleinwaechter Stress enhances the synthesis of secondary plant products: The impact of stress-related over-reduction on the accumulation of natural products Plant & Cell Physiology 54 2013 817 826
20. M. Shimoda, H. Shigematsu, H. Shiratsuchi, and Y. Osajima Comparison of the odor concentrates by SDE and adsorptive column method from green tea infusion Journal of Agricultural and Food Chemistry 43 1995 1616 1620
21. M. Shimoda, H. Shigematsu, H. Shiratsuchi, and Y. Osajima Comparison of volatile compounds among different grades of green tea and their relations to odor attributes Journal of Agricultural and Food Chemistry 43 1995 1621 1625
22. Y. Takei, K. Ishiwata, and T. Yamanishi Aroma components characteristic of spring green tea Agricultural and Biological Chemistry 55 1976 2151 2157 (Pubitemid 8004025)
23. Y. Tokitomo, M. Ikegami, and T. Yamanishi Effects of withering and Mass-Rolling processes on the formation of aroma components in pouching type semi-fermented tea Agricultural and Biological Chemistry 48 1984 87 91
24. D. Wang, K. Kubota, A. Kobayashi, and I.M. Juan Analysis of glycosidically bound aroma precursors in tea leaves. 3. Change in the glycoside content of tea leaves during the oolong tea manufacturing process Journal of Agricultural and Food Chemistry 49 2001 5391 5396 (Pubitemid 33089682)
25. C. Wilhelm, and D. Selmar Energy dissipation is an essential mechanism to sustain the viability of plants: The physiological limits of improved photosynthesis Journal of Plant Physiology 168 2011 79 87
26. Z. Yang, S. Baldermann, and N. Watanabe Recent studies of the volatile compounds in tea Food Research International 2013 in press
27. Z. Yang, T. Kinoshita, A. Tanida, H. Sayama, A. Morita, and N. Watanabe Analysis of coumarin and its glycosidically bound predcursor in Japanese green tea having sweet-herbaceous odour Food Chemistry 114 2009 289 294
28. L.J. Yuan, J.B. Liu, and X.G. Xiao Biooxidation of indole and characteristics of the responsible enzymes African Journal of Biotechnology 10 2011 19855 19863