An alternative pathway for the formation of aromatic aroma compounds derived from L-phenylalanine via phenylpyruvic acid in tea (Camellia sinensis (L.) O. Kuntze) leaves

Food Chemistry

Volumn 270, Issue , 2019, Pages 17-24

  Wang, Xiaoqin ^a,b   Zeng, Lanting ^a,b   Liao, Yinyin ^a,b   Zhou, Ying ^a,b   Xu, Xinlan ^a   Dong, Fang ^c   Yang, Ziyin ^a,b  

^a SOUTH CHINA INSTITUTE OF BOTANY   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c GUANGDONG FOOD AND DRUG VOCATIONAL COLLEGE   (China)

Author keywords

Aroma; Camellia sinensis; Phenylalanine; Phenylpyruvic acid; Tea; Volatile

Indexed keywords

AROMATIC COMPOUNDS; AROMATIZATION; CYTOLOGY; EFFICIENCY; FLAVOR COMPOUNDS; ODORS;

AROMA; CAMELLIA SINENSIS; PHENYLALANINE; PHENYLPYRUVIC ACIDS; VOLATILE;

AMINO ACIDS;

ALANINE AMINOTRANSFERASE; AMINOTRANSFERASE; AROMATIC COMPOUND; BENZALDEHYDE; BENZOIC ACID; BENZYL ALCOHOL; CINNAMIC ACID; FRAGRANCE; METHYL GROUP; PHENYLALANINE; PHENYLALANINE AMINOTRANSFERASE; PHENYLPYRUVIC ACID; PLANT PROTEIN; RECOMBINANT ENZYME; RECOMBINANT PROTEIN; TRYPTOPHAN AMINOTRANSFERASE; TYROSINE; TYROSINE AMINOTRANSFERASE; UNCLASSIFIED DRUG;

ARTICLE; CAMELLIA SINENSIS; CATALYTIC EFFICIENCY; CELLULAR DISTRIBUTION; CONTROLLED STUDY; CYTOPLASM; ENZYME MECHANISM; ENZYME SUBSTRATE; IN VIVO STUDY; MASS FRAGMENTOGRAPHY; NICOTIANA BENTHAMIANA; NONHUMAN; PHYLOGENETIC TREE; PLANT CELL; PLANT LEAF; SOLID PHASE MICROEXTRACTION; TRANSAMINATION; TRANSIENT EXPRESSION; WESTERN BLOTTING; CHEMISTRY; TEA;

CAMELLIA SINENSIS; PHENYLALANINE; PHENYLPYRUVIC ACIDS; PLANT LEAVES; TEA;

EID: 85049798250     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.07.056     Document Type: Article

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