| Title: | Characteristic Fluctuations in Glycosidically Bound Volatiles during Tea Processing and Identification of Their Unstable Derivatives |
| Author(s): | Cui J; Katsuno T; Totsuka K; Ohnishi T; Takemoto H; Mase N; Toda M; Narumi T; Sato K; Matsuo T; Mizutani K; Yang Z; Watanabe N; Tong H; |
| Address: | "College of Food Science, Southwest University , No. 2 Tiansheng Road, Beibei District, Chongqing 400715, People's Republic of China. Graduate School of Science and Technology, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan. Shizuoka Prefectural Research Institute of Agriculture and Forestry, Tea Research Center , 1709-11 Kurasawa, Kikugawa, Shizuoka 439-0002, Japan. Graduate School of Agriculture, Shizuoka University , 836 Ohya, Suruga-ku, Shizuoka 422-8529, Japan. Research Institute of Green Science and Technology , 836 Ohya, Suguga-ku, Shizuoka 422-8529, Japan. Graduate School of Engineering, Shizuoka University , 3-5-1 Johoku, Naka-ku, Hamamatsu 432-8561, Japan. Key Laboratory of Plant Resource Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences , Xingke Road 723, Tianhe District, Guangzhou 510650, China" |
| ISSN/ISBN: | 1520-5118 (Electronic) 0021-8561 (Linking) |
| Abstract: | "A recently developed method enabled us to simultaneously characterize and quantitate glycosidically bound volatiles (GBVs) at picomole levels using liquid chromatography-mass spectrometry (LC-MS). On the basis of the analytical data it is possible to screen tea varieties most suitable for black tea processing, in which higher concentrations of primeverosides accumulate. The primeverosides decreased at the rolling step in black tea processing, whereas the glucopyranosides did not change much. The total contents of GBVs gradually increased at the withering steps and then remarkably increased after the fixing step at 230 degrees C, during oolong tea processing. The presence of 6'-O-malonyl ester type beta-D-glucopyranosides in the tea samples suggested a contribution to the increment in glucopyranosides during oolong tea processing. The method was also used to analyze GBVs and their derivatives to understand their possible role in the metabolic pathway of tea" |
| Keywords: | Camellia sinensis/*chemistry Food Handling Gas Chromatography-Mass Spectrometry Glycosides/*chemistry Kinetics Odorants/analysis Plant Extracts/*chemistry Plant Leaves/chemistry Volatile Organic Compounds/*chemistry aroma formation black tea glycosidicall; |
| Notes: | "MedlineCui, Jilai Katsuno, Tsuyoshi Totsuka, Kojiro Ohnishi, Toshiyuki Takemoto, Hiroyuki Mase, Nobuyuki Toda, Mitsuo Narumi, Tetsuo Sato, Kohei Matsuo, Testuaki Mizutani, Kenta Yang, Ziyin Watanabe, Naoharu Tong, Huarong eng Research Support, Non-U.S. Gov't 2016/01/26 J Agric Food Chem. 2016 Feb 10; 64(5):1151-7. doi: 10.1021/acs.jafc.5b05072. Epub 2016 Feb 1" |
