메뉴 건너뛰기




Volumn 62, Issue 10, 1998, Pages 2052-2054

Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita)

Author keywords

benzaldehyde; Camellia sinensis; cyanoglycoside; prunasin; tea aroma precursor

Indexed keywords


EID: 85011248475     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.62.2052     Document Type: Article
Times cited : (34)

References (23)
  • 1
    • 0027651084 scopus 로고
    • Geranyl 6-O-β-D-xylopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea.
    • Guo, W., Sakata, K., Watanabe, N., Nakajima, R., Yagi, A., Ina, K., and Luo, S., Geranyl 6-O-β-D-xylopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea. Phytochemistry, 33, 1373-1375 (1993).
    • (1993) Phytochemistry , vol.33 , pp. 1373-1375
    • Guo, W.1    Sakata, K.2    Watanabe, N.3    Nakajima, R.4    Yagi, A.5    Ina, K.6    Luo, S.7
  • 2
    • 0028489368 scopus 로고
    • (S)-Linalyl, 2-phenylethyl, and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves.
    • Guo, W., Hosoi, R., Sakata, K., Watanabe, N., Yagi, A., Ina, K., and Luo, S., (S)-Linalyl, 2-phenylethyl, and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves. Biosci. Biotechnol. Biochem., 58, 1532-1534 (1994).
    • (1994) Biosci. Biotechnol. Biochem. , vol.58 , pp. 1532-1534
    • Guo, W.1    Hosoi, R.2    Sakata, K.3    Watanabe, N.4    Yagi, A.5    Ina, K.6    Luo, S.7
  • 3
    • 0028502039 scopus 로고
    • trans- and cis-Linalool 3,6-oxide 6-O-β-D-xylo-pyranosyl-β-D-glucopyranosides isolated as aroma precursors from leaves for oolong tea.
    • Moon, J.-H., Watanabe, N., Sakata, K., Yagi, A., Ina, K., and Luo, S., trans- and cis-Linalool 3,6-oxide 6-O-β-D-xylo-pyranosyl-β-D-glucopyranosides isolated as aroma precursors from leaves for oolong tea. Biosci. Biotechnol. Biochem., 58, 1742-1744 (1994).
    • (1994) Biosci. Biotechnol. Biochem. , vol.58 , pp. 1742-1744
    • Moon, J.-H.1    Watanabe, N.2    Sakata, K.3    Yagi, A.4    Ina, K.5    Luo, S.6
  • 4
    • 0030293127 scopus 로고    scopus 로고
    • cis- and trans-Lmalool 3,7-oxides and methyl salicylate glycosides and (Z)-3-hexenyl β-D-glucopyranoside as aroma precursors from tea leaves for oolong tea.
    • Moon, J.-H., Watanabe, N., Ijima, Y., Yagi, A., Ina, K., and Sakata, K., cis- and trans-Lmalool 3,7-oxides and methyl salicylate glycosides and (Z)-3-hexenyl β-D-glucopyranoside as aroma precursors from tea leaves for oolong tea. Biosci. Biotechnol. Biochem., 60, 1815-1819 (1996).
    • (1996) Biosci. Biotechnol. Biochem. , vol.60 , pp. 1815-1819
    • Moon, J.-H.1    Watanabe, N.2    Ijima, Y.3    Yagi, A.4    Ina, K.5    Sakata, K.6
  • 5
    • 0029328625 scopus 로고
    • A study on tea aroma formation mechanism: alcoholic aroma precursor amounts and glycosidase activity in parts of the tea plant. Z.
    • Ogawa, K., Moon, J.-H., Guo, W., Yagi, A., Watanabe, N., and Sakata, K., A study on tea aroma formation mechanism: alcoholic aroma precursor amounts and glycosidase activity in parts of the tea plant. Z. Naturforsch., 50c, 493-498 (1995).
    • (1995) Naturforsch. , vol.50c , pp. 493-498
    • Ogawa, K.1    Moon, J.-H.2    Guo, W.3    Yagi, A.4    Watanabe, N.5    Sakata, K.6
  • 6
    • 85008284760 scopus 로고
    • (Z)-3-Hexenyl-β-D-glucopyranoside in fresh tea leaves as a precursor of green odor.
    • Kobayashi, A., Kubota, K., Joki, Y., Wada, E., and Wakabayashi, M., (Z)-3-Hexenyl-β-D-glucopyranoside in fresh tea leaves as a precursor of green odor. Biosci. Biotechnol. Biochem., 58, 592-593 (1994).
    • (1994) Biosci. Biotechnol. Biochem. , vol.58 , pp. 592-593
    • Kobayashi, A.1    Kubota, K.2    Joki, Y.3    Wada, E.4    Wakabayashi, M.5
  • 7
    • 0029778968 scopus 로고    scopus 로고
    • Geranyl 6-O-α-L-arabinopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from leaves of a green tea cultivar.
    • Nishikitani, M., Kubota, K., Kobayashi, A., and Sugawara, F., Geranyl 6-O-α-L-arabinopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from leaves of a green tea cultivar. Biosci. Biotechnol. Biochem., 60, 929-931 (1996).
    • (1996) Biosci. Biotechnol. Biochem. , vol.60 , pp. 929-931
    • Nishikitani, M.1    Kubota, K.2    Kobayashi, A.3    Sugawara, F.4
  • 8
    • 0030453829 scopus 로고    scopus 로고
    • Isolation and characterization of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves.
    • Guo, W., Ogawa, K., Yamauchi, K., Watanabe, N., Usui, T., Luo, S., and Sakata, K., Isolation and characterization of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves. Biosci. Biotechnol. Biochem., 60, 1810-1814 (1996).
    • (1996) Biosci. Biotechnol. Biochem. , vol.60 , pp. 1810-1814
    • Guo, W.1    Ogawa, K.2    Yamauchi, K.3    Watanabe, N.4    Usui, T.5    Luo, S.6    Sakata, K.7
  • 9
    • 0001345112 scopus 로고    scopus 로고
    • Purification of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong tea.
    • Ogawa, K., Ijima, Y., Guo, W., Watanabe, N., Usui, T., Dong, S., Tong, Q., and Sakata, K., Purification of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong tea. J. Agric. Food Chem., 45, 877-882 (1997).
    • (1997) J. Agric. Food Chem. , vol.45 , pp. 877-882
    • Ogawa, K.1    Ijima, Y.2    Guo, W.3    Watanabe, N.4    Usui, T.5    Dong, S.6    Tong, Q.7    Sakata, K.8
  • 10
    • 0000854831 scopus 로고    scopus 로고
    • Characterization of β-primeverosidases, being concerned with alcoholic aroma formation in tea leaves to be processed into black tea, and preliminary observations on its substrate specificity.
    • Ijima, Y., Ogawa, K., Watanabe, N., Usui, T., Ohnishi-Kameyama, M., Nagata, T., and Sakata, K., Characterization of β-primeverosidases, being concerned with alcoholic aroma formation in tea leaves to be processed into black tea, and preliminary observations on its substrate specificity. J. Agric. Food Chem., 46, 1712-1718 (1998).
    • (1998) J. Agric. Food Chem. , vol.46 , pp. 1712-1718
    • Ijima, Y.1    Ogawa, K.2    Watanabe, N.3    Usui, T.4    Ohnishi-Kameyama, M.5    Nagata, T.6    Sakata, K.7
  • 11
    • 84958307964 scopus 로고
    • Flavor of tea.
    • Yamanishi, T., Flavor of tea. Food Rev. Int., 11, 477-525 (1995).
    • (1995) Food Rev. Int. , vol.11 , pp. 477-525
    • Yamanishi, T.1
  • 12
    • 0001761446 scopus 로고
    • Polyox-ygenated terpenes and cyanogenic glucosides from Centaurea aspera var. subinermis.
    • Cardona, L., Fernandez, I., Pedro, J. R., and Vidal, R., Polyox-ygenated terpenes and cyanogenic glucosides from Centaurea aspera var. subinermis. Phytochemistry, 31, 3507-3509 (1992).
    • (1992) Phytochemistry , vol.31 , pp. 3507-3509
    • Cardona, L.1    Fernandez, I.2    Pedro, J.R.3    Vidal, R.4
  • 13
    • 0001380555 scopus 로고
    • Occurrence of the cyanogenic glucoside prunasin and its corresponding mandelic acid amide glucoside in Olinia species (Oliniaceae).
    • Nahrstedt, A. and Rockenbach, J., Occurrence of the cyanogenic glucoside prunasin and its corresponding mandelic acid amide glucoside in Olinia species (Oliniaceae). Phytochemistry, 34, 433-436 (1993).
    • (1993) Phytochemistry , vol.34 , pp. 433-436
    • Nahrstedt, A.1    Rockenbach, J.2
  • 14
    • 0041650602 scopus 로고
    • Precursors of antifungal substances from cherry leaves (Prunus yedoensis Matsumura).
    • Ito, T. and Kumazawa, K., Precursors of antifungal substances from cherry leaves (Prunus yedoensis Matsumura). Biosci. Biotechnol. Biochem., 59, 1944-1945 (1995).
    • (1995) Biosci. Biotechnol. Biochem. , vol.59 , pp. 1944-1945
    • Ito, T.1    Kumazawa, K.2
  • 15
    • 0028066077 scopus 로고
    • A phenylpropanoid glucoside from Perilla frutescens.
    • Fujita, T., Funayoshi, A., and Nakayama, M., A phenylpropanoid glucoside from Perilla frutescens. Phytochemistry, 37, 543-546 (1994).
    • (1994) Phytochemistry , vol.37 , pp. 543-546
    • Fujita, T.1    Funayoshi, A.2    Nakayama, M.3
  • 16
    • 0038142491 scopus 로고
    • Development of the potential for cyanogenesis in maturing black cherry (Prunus serotina Ehrh.) fruits.
    • Swain, E., Li, C. P., and Poulton, J. E., Development of the potential for cyanogenesis in maturing black cherry (Prunus serotina Ehrh.) fruits. Plant Physiol., 98, 1423-1428 (1992).
    • (1992) Plant Physiol. , vol.98 , pp. 1423-1428
    • Swain, E.1    Li, C.P.2    Poulton, J.E.3
  • 17
    • 0000379718 scopus 로고    scopus 로고
    • Identification and quantification of passion fruit cyanogenic glycosides.
    • Chassage, D., Crouzet, J. C., Bayonove, C. L., and Baumes, R. L., Identification and quantification of passion fruit cyanogenic glycosides. J. Agric. Food Chem., 44, 3817-3820 (1996).
    • (1996) J. Agric. Food Chem. , vol.44 , pp. 3817-3820
    • Chassage, D.1    Crouzet, J.C.2    Bayonove, C.L.3    Baumes, R.L.4
  • 18
    • 30944464642 scopus 로고
    • The fragrance of blossoms of cherry, Japanese apricot and peach.
    • Horiuchi, T. and Misumi, Y., The fragrance of blossoms of cherry, Japanese apricot and peach. Koryo (in Japanese), No. 164, 65-71 (1989).
    • (1989) Koryo (in Japanese) , Issue.164 , pp. 65-71
    • Horiuchi, T.1    Misumi, Y.2
  • 19
    • 0002140025 scopus 로고
    • Cyanogenic compounds as protecting agents for organisms.
    • Nahrstedt, A., Cyanogenic compounds as protecting agents for organisms. Plant Syst. Evol, 150, 35-47 (1985).
    • (1985) Plant Syst. Evol , vol.150 , pp. 35-47
    • Nahrstedt, A.1
  • 20
    • 0000067144 scopus 로고
    • Formation of cis-3-hexenal, trans-2-hexenal and cis-3-hexenol in macerated Thea sinensis leaves.
    • Hatanaka, A. and Harada, T., Formation of cis-3-hexenal, trans-2-hexenal and cis-3-hexenol in macerated Thea sinensis leaves. Phytochemistry, 12, 2341-2346 (1973).
    • (1973) Phytochemistry , vol.12 , pp. 2341-2346
    • Hatanaka, A.1    Harada, T.2
  • 21
    • 0001192598 scopus 로고
    • On the formation of black tea aroma.
    • Sanderson, G. W. and Graham, H. N., On the formation of black tea aroma. J. Agric. Food Chem., 21, 576-585 (1973).
    • (1973) J. Agric. Food Chem. , vol.21 , pp. 576-585
    • Sanderson, G.W.1    Graham, H.N.2
  • 23
    • 85024712660 scopus 로고    scopus 로고
    • Molecular basis of alcoholic aroma formation during tea processing. Proceedings of 3rd International Conference of Food Science and Technology, Davis, California, 1998, in press.
    • Sakata, K., Watanabe, N., and Usui, T., Molecular basis of alcoholic aroma formation during tea processing. Proceedings of 3rd International Conference of Food Science and Technology, Davis, California, 1998, in press.
    • Sakata, K.1    Watanabe, N.2    Usui, T.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.