Literature DB >> 27385456

Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita).

W Guo1, N Sasaki1, M Fukuda1, A Yagi1, N Watanabe1, K Sakata1.   

Abstract

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.

Entities:  

Keywords:  Camellia sinensis; benzaldehyde; cyanoglycoside; prunasin; tea aroma precursor

Year:  1998        PMID： 27385456     DOI： 10.1271/bbb.62.2052

Source DB:  PubMed          Journal:  Biosci Biotechnol Biochem        ISSN： 0916-8451            Impact factor:   2.043


  3 in total

1.  Effects of enzyme treatment on volatile and non-volatile compounds in dried green tea leaves.

Authors:  Mingi Kim; Seung-Kook Park
Journal:  Food Sci Biotechnol       Date:  2022-03-15       Impact factor: 3.231

2.  Behavioral and electrophysiological responses of natural enemies to synomones from tea shoots and kairomones from tea aphids, Toxoptera aurantii.

Authors:  Baoyu Han; Zongmao Chen
Journal:  J Chem Ecol       Date:  2002-11       Impact factor: 2.626

3.  Oolong tea made from tea plants from different locations in Yunnan and Fujian, China showed similar aroma but different taste characteristics.

Authors:  Chen Wang; Shidong Lv; Yuanshuang Wu; Xuemei Gao; Jiangbing Li; Wenrui Zhang; Qingxiong Meng
Journal:  Springerplus       Date:  2016-05-10
  3 in total

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