منابع مشابه
A study on tea aroma formation mechanism: alcoholic aroma precursor amounts and glycosidase activity in parts of the tea plant.
We have shown in molecular basis that alcoholic tea aroma is mainly formed by endogenous enzymatic hydrolysis of glycosidic aroma precursors during manufacturing. Amounts of alcoholic aroma precursor and glycosidase activity in each part of the tea shoot (Camellia sinensis var. sinensis cv Yabukita and a hybrid of var. assamica & var. sinensis cv Izumi) were indirectly measured by means of a cr...
متن کاملAroma characteristics of cocoa tea (Camellia ptilophylla Chang).
Three types of Cocoa tea, green, oolong, and black, were prepared from fresh young leaves of Camellia ptilophylla. Their aroma characteristics were compared by a sensory evaluation with corresponding traditional tea samples made from C. sinensis. The aroma profile of Cocoa green tea was quite different from that of traditional green tea, but fermented Cocoa oolong tea and black tea showed aroma...
متن کاملAntioxidant properties of green tea aroma in mice
Green tea ('Sencha'), made from the leaves of Camellia sinensis, is the most well-researched antioxidant beverage. The major source of its antioxidant activity is polyphenols, consisting mainly of catechins (flavan-3-ols). However, little is known about the physiological effects of green tea aroma, which lacks catechins. In the present study, we performed inhalation experiments with green tea a...
متن کاملIsolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita).
The cyanoglycoside, prunasin, was isolated for the first time as an aroma precursor of benzaldehyde from fresh tea leaves (Camellia sinensis var. sinensis cv. Yabukita). Prunasin was readily hydrolyzed by a crude enzyme prepared from the fresh tea leaves to liberate benzaldehyde. The isomerization of prunasin under neutral conditions was also recognized.
متن کاملAroma volatile profiles of flavored cashew tea with licorice root addition
The flavor volatile compounds of dried red cashew flowers, cashew leaf-buds, cashew leaves and licorice roots as well as flavored herb teas were analyzed by gas chromatography-mass spectrophotometry (GC-MS). It was found that terpenes, including α-pinene, α-phellandrene and β-phellandrene were the main volatiles in the cashew leaf-buds and leaves. The major volatile compounds of the red cashew ...
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ژورنال
عنوان ژورنال: Journal of the agricultural chemical society of Japan
سال: 1975
ISSN: 0002-1407,1883-6844
DOI: 10.1271/nogeikagaku1924.49.9_r1