期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 64, 期 5, 页码 1151-1157出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b05072
关键词
black tea; oolong tea; aroma formation; glycosidically bound volatiles (GBVs); malonyl glycoside
资金
- China Scholarship Council [201206000055]
- CSTC [cstc2013jcsfC80002]
- MEXT, Japan [15KT0080]
- Grants-in-Aid for Scientific Research [26292059, 15KT0080, 15KT0030, 16H06217] Funding Source: KAKEN
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.
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