期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 63, 期 31, 页码 6905-6914出版社
AMER CHEMICAL SOC
DOI: 10.1021/acs.jafc.5b02741
关键词
aroma; glycosidically bound volatiles; indole; beta-primeverosidase; tea; volatile
资金
- 100 Talents Programme of the Chinese Academy of Sciences [Y321011001, 201209]
- Foundation of Science and Technology Program of Guangzhou [2014J4100219]
- Grants-in-Aid for Scientific Research [26292059, 15KT0030] Funding Source: KAKEN
It was generally thought that aroma of oolong tea resulted from hydrolysis of glycosidically bound volatiles (GBVs). In this study, most GBVs showed no reduction during the oolong tea manufacturing process. beta-Glycosidases either at protein or gene level were not activated during the manufacturing process. Subcellular localization of beta-primeverosidase provided evidence that beta-primeverosidase was located in the leaf cell wall. The cell wall remained intact during the enzyme-active manufacturing process. After the leaf cell disruption, GBV content was reduced. These findings reveal that, during the enzyme-active process of oolong tea, nondisruption of the leaf cell walls resulted in impossibility of interaction of GBVs and beta-glycosidases. Indole, jasmine lactone, and trans-nerolidol were characteristic volatiles produced from the manufacturing process. Interestingly, the contents of the three volatiles was reduced after the leaf cell disruption, suggesting that mechanical damage with the cell disruption, which is similar to black tea manufacturing, did not induce accumulation of the three volatiles. In addition, 11 volatiles with flavor dilution factor >= 4(4) were identified as relatively potent odorants in the oolong tea. These results suggest that enzymatic hydrolysis of GBVs was not involved in the formation of volatiles of oolong tea, and some characteristic volatiles with potent odorants were produced from the manufacturing process.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据