Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds during the Oolong Tea Manufacturing Process?

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 31, 2015, Pages 6905-6914

  Gui, Jiadong ^a,b   Fu, Xiumin ^a   Zhou, Ying ^a   Katsuno, Tsuyoshi ^c   Mei, Xin ^a   Deng, Rufang ^a   Xu, Xinlan ^a   Zhang, Linyun ^d   Dong, Fang ^e   Watanabe, Naoharu ^f   Yang, Ziyin ^a,b  

^a INSTITUTE OF GEOLOGY AND GEOPHYSICS   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c Shizuoka Pref Tea Res Institute   (Japan)

^d SOUTH CHINA AGRICULTURAL UNIVERSITY   (China)

^e GUANGDONG FOOD AND DRUG VOCATIONAL COLLEGE   (China)

^f SHIZUOKA UNIVERSITY   (Japan)

Author keywords

aroma; glycosidically bound volatiles; indole; tea; volatile; primeverosidase

Indexed keywords

CELLS; CYTOLOGY; ENZYMES; HYDROLYSIS; MANUFACTURE; ODORS; POLYCYCLIC AROMATIC HYDROCARBONS; VOLATILE ORGANIC COMPOUNDS;

AROMA; GLYCOSIDICALLY BOUND VOLATILES; INDOLE; TEA; VOLATILE;

ENZYMATIC HYDROLYSIS;

CAMELLIA SINENSIS; JASMINUM;

BETA-PRIMEVEROSIDASE; FLAVORING AGENT; GLYCOSIDASE; GLYCOSIDE; VEGETABLE PROTEIN; VOLATILE ORGANIC COMPOUND;

CAMELLIA SINENSIS; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; GENETICS; HYDROLYSIS; METABOLISM; PLANT LEAF;

CAMELLIA SINENSIS; FLAVORING AGENTS; FOOD HANDLING; GLYCOSIDE HYDROLASES; GLYCOSIDES; HYDROLYSIS; PLANT LEAVES; PLANT PROTEINS; VOLATILE ORGANIC COMPOUNDS;

EID: 84938702422     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b02741     Document Type: Article

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