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Bioscience, Biotechnology, and Biochemistry Volume 58, 1994 - Issue 3
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(Z)-3-Hexenyl-β-d-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor

Akio KobayashiLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan
,
Kikue KubotaLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan
,
Yuki JokiLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan
,
Eiko WadaLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan
&
Motoko WakabayashiLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo112, Japan
Pages 592-593 | Received 24 Sep 1993, Published online: 12 Jun 2014

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Mariko NISHIKITANI, Dongmei WANG, Kikue KUBOTA, Akio KOBAYASHI & Fumio SUGAWARA. (1999) (Z)-3-Hexenyl and trans-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar. Bioscience, Biotechnology, and Biochemistry 63:9, pages 1631-1633.
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Wenfei GUO, Noriko SASAKI, Mitsunari FUKUDA, Akihito YAGI, Naoharu WATANABE & Kanzo SAKATA. (1998) Isolation of An Aroma Precursor of Benzaldehyde from Tea Leaves (Camellia sinensis var. sinensis cv. Yabukita). Bioscience, Biotechnology, and Biochemistry 62:10, pages 2052-2054.
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. (1995) VIII. Flavor of tea. Food Reviews International 11:3, pages 477-525.
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Articles from other publishers (17)

Timothy D. Hoffmann, Elisabeth Kurze, Jieren Liao, Thomas Hoffmann, Chuankui Song & Wilfried Schwab. (2023) Genome-wide identification of UDP-glycosyltransferases in the tea plant (Camellia sinensis) and their biochemical and physiological functions. Frontiers in Plant Science 14.
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Mingjie Chen, Dongsheng Fang, Huan Gou, Shiya Wang & Wenjie Yue. (2022) Quantitative Measurement Reveals Dynamic Volatile Changes and Potential Biochemical Mechanisms during Green Tea Spreading Treatment. ACS Omega 7:44, pages 40009-40020.
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Hui Ni, Qingxiang Jiang, Qi Lin, Qiongqing Ma, Lu Wang, Shuyi Weng, Gaoling Huang, Lijun Li & Feng Chen. (2021) Enzymatic hydrolysis and auto-isomerization during β-glucosidase treatment improve the aroma of instant white tea infusion. Food Chemistry 342, pages 128565.
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Chuankui Song, Katja Härtl, Kate McGraphery, Thomas Hoffmann & Wilfried Schwab. (2018) Attractive but Toxic: Emerging Roles of Glycosidically Bound Volatiles and Glycosyltransferases Involved in Their Formation. Molecular Plant 11:10, pages 1225-1236.
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Eiichiro Ono, Taiki Handa, Takao Koeduka, Hiromi Toyonaga, Moataz M. Tawfik, Akira Shiraishi, Jun Murata & Kenji Matsui. (2016) CYP74B24 is the 13-hydroperoxide lyase involved in biosynthesis of green leaf volatiles in tea (Camellia sinensis). Plant Physiology and Biochemistry 98, pages 112-118.
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Miao Lai, Boya Zhao, Xiaoming Ji, Peipei Fu, Pengze Wang, Xiaorong Bao & Mingqin Zhao. (2015) Thermal behavior of two synthesized flavor precursors of pyrazine esters. Journal of Thermal Analysis and Calorimetry 123:1, pages 479-487.
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Chi-Tang Ho, Xin Zheng & Shiming Li. (2015) Tea aroma formation. Food Science and Human Wellness 4:1, pages 9-27.
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Shigeru Tamogami, Koji Noge, Ganesh K. Agrawal & Randeep Rakwal. (2015) Methyl jasmonate elicits the production of methyl ( E )‐2‐hexenoate from ( Z )‐2‐hexenol via ( Z )‐2‐hexenal in Achyranthes bidentata plant . FEBS Letters 589:3, pages 390-395.
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RENU RAWAT, ASHU GULATI & ROBIN JOSHI. (2011) PARTIAL PURIFICATION AND CHARACTERIZATION OF β-GLUCOSIDASE FROM TEA SHOOT. Journal of Food Biochemistry 35:3, pages 953-975.
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Erzheng Su, Tao Xia, Liping Gao, Qianying Dai & Zhengzhu Zhang. (2010) Immobilization of β-glucosidase and its aroma-increasing effect on tea beverage. Food and Bioproducts Processing 88:2-3, pages 83-89.
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Renu Rawat & Ashu Gulati. (2007) Seasonal and clonal variations in some major glycosidic bound volatiles in Kangra tea (Camellia sinensis (L.) O. Kuntze). European Food Research and Technology 226:6, pages 1241-1249.
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Yong Cheng, Tuong Huynh-Ba, Imre Blank & Fabien Robert. (2008) Temporal Changes in Aroma Release of Longjing Tea Infusion: Interaction of Volatile and Nonvolatile Tea Components and Formation of 2-Butyl-2-octenal upon Aging. Journal of Agricultural and Food Chemistry 56:6, pages 2160-2169.
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John C. D'Auria, Eran Pichersky, Andrea Schaub, Armin Hansel & Jonathan Gershenzon. (2007) Characterization of a BAHD acyltransferase responsible for producing the green leaf volatile (Z)-3-hexen-1-yl acetate in Arabidopsis thaliana. The Plant Journal 49:2, pages 194-207.
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. 2005. Medicinal Plants of the World, Volume 3. Medicinal Plants of the World, Volume 3 1 27 .
Kanzo Sakata, Naoharu Watanabe & Taiichi Usui. 2004. Food for Health in the Pacific Rim. Food for Health in the Pacific Rim 93 105 .
Masaharu Mizutani, Hidemitsu Nakanishi, Jun-ichi Ema, Seung-Jin Ma, Etsuko Noguchi, Misa Inohara-OchiaiMasako Fukuchi-MizutaniMasahiro NakaoKanzo Sakata. (2002) Cloning of β-Primeverosidase from Tea Leaves, a Key Enzyme in Tea Aroma Formation. Plant Physiology 130:4, pages 2164-2176.
Crossref
Peter Winterhalter & George K. Skouroumounis. 1997. Biotechnology of Aroma Compounds. Biotechnology of Aroma Compounds 73 105 .

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