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Bioscience, Biotechnology, and Biochemistry Volume 63, 1999 - Issue 9
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Original Articles

(Z)-3-Hexenyl and trans-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar

Mariko NISHIKITANILaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
,
Dongmei WANGLaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
,
Kikue KUBOTALaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
,
Akio KOBAYASHILaboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
&
Fumio SUGAWARADepartment of Applied Biological Science, Science University of Tokyo
Pages 1631-1633 | Received 05 Mar 1999, Accepted 21 Apr 1999, Published online: 22 May 2014

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J. Jang, Y. C. Yang, G. H. Zhang, H. Chen, J. L. Lu, Y. Y. Du, J. H. Ye, Q. Ye, D. Borthakur, X. Q. Zheng & Y. R. Liang. (2010) Effect of Ultra-Violet B on Release of Volatiles in Tea Leaf. International Journal of Food Properties 13:3, pages 608-617.
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Sheikh Julfikar Hossain, Hitoshi Aoshima, Hirofumi Koda & Yoshinobu Kiso. (2007) Review of Functional Studies of Beverage Components Acting on the Recombinant GABAA Neuroreceptor, and Na+/Glucose Cotransporter-Response Using the Xenopus Oocyte Expression System and Electrophysiological Measurements. Food Biotechnology 21:3, pages 237-270.
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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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Bin Hu, Haibo Hu, Chuan Pu, Donghui Peng, Zheng Wei, Haixue Kuang & Qiuhong Wang. (2022) New Ionone Glycosides from the Aerial Parts of Allium sativum and Their Anti-Platelet Aggregation Activity. Planta Medica 89:07, pages 729-734.
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Keyi Zhang, Jing Zhao, Long Cheng, Haozhe Zhou, Yuan Dong, Huicong Ma, Jie Zhou, Youben Yu & Qingshan Xu. (2023) Determination of Tea Aroma Precursor Glycosides: An Efficient Approach via Liquid Chromatography-Tandem Mass Spectrometry. Journal of Agricultural and Food Chemistry 71:9, pages 4083-4090.
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Xiaoting Zhai, Liang Zhang, Michael Granvogl, Chi‐Tang Ho & Xiaochun Wan. (2022) Flavor of tea ( Camellia sinensis ): A review on odorants and analytical techniques . Comprehensive Reviews in Food Science and Food Safety 21:5, pages 3867-3909.
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Yali Shi, Yin Zhu, Wanjun Ma, Zhi Lin & Haipeng Lv. (2022) Characterisation of the volatile compounds profile of Chinese pan-fried green tea in comparison with baked green tea, steamed green tea, and sun-dried green tea using approaches of molecular sensory science. Current Research in Food Science 5, pages 1098-1107.
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Maarten Ameye, Lieven Van Meulebroek, Bianca Meuninck, Lynn Vanhaecke, Guy Smagghe, Geert Haesaert & Kris Audenaert. (2020) Metabolomics Reveal Induction of ROS Production and Glycosylation Events in Wheat Upon Exposure to the Green Leaf Volatile Z-3-Hexenyl Acetate. Frontiers in Plant Science 11.
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Ting Zhang, Ke Fang, Hui Ni, Ting Li, Li Jun Li, Qing Biao Li & Feng Chen. (2020) Aroma enhancement of instant green tea infusion using β-glucosidase and β-xylosidase. Food Chemistry 315, pages 126287.
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Lanting Zeng, Xiaoqin Wang, Yangyang Xiao, Dachuan Gu, Yinyin Liao, Xinlan Xu, Yongxia Jia, Rufang Deng, Chuankui Song & Ziyin Yang. (2019) Elucidation of ( Z )-3-Hexenyl-β-glucopyranoside Enhancement Mechanism under Stresses from the Oolong Tea Manufacturing Process . Journal of Agricultural and Food Chemistry 67:23, pages 6541-6550.
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Young Eun Du, Jin Su Lee, Hye Mi Kim, Ji-Hye Ahn, In Ho Jung, Jong Hoon Ryu, Jung-Hye Choi & Dae Sik Jang. (2018) Chemical constituents of the roots of Codonopsis lanceolata. Archives of Pharmacal Research 41:11, pages 1082-1091.
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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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Yuichiro Sato, Jinshun Han, Hisashi Fukuda & Shigeaki Mikami. (2018) Enhancing monoterpene alcohols in sweet potato shochu using the diglycoside-specific β-primeverosidase. Journal of Bioscience and Bioengineering 125:2, pages 218-223.
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Fang-yuan Fan, Chun-lin Li, Zhou Luo & Gui-zhen Tang. 2018. Stress Physiology of Tea in the Face of Climate Change. Stress Physiology of Tea in the Face of Climate Change 111 133 .
MiJa Cho, Gijeong Cho, HyunSook Choi, Dubok Choi, KiAn Cho & Hoon Cho. (2016) Formation Mechanism of Aroma Compound during Tea Manufacturing Process. KSBB Journal 31:2, pages 91-99.
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Jiadong Gui, Xiumin Fu, Ying Zhou, Tsuyoshi Katsuno, Xin Mei, Rufang Deng, Xinlan Xu, Linyun Zhang, Fang Dong, Naoharu Watanabe & Ziyin Yang. (2015) Does Enzymatic Hydrolysis of Glycosidically Bound Volatile Compounds Really Contribute to the Formation of Volatile Compounds During the Oolong Tea Manufacturing Process?. Journal of Agricultural and Food Chemistry 63:31, pages 6905-6914.
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A. Mano Priya & Lakshmipathi Senthilkumar. (2015) Reaction of OH radical and ozone with methyl salicylate - a DFT study. Journal of Physical Organic Chemistry 28:8, pages 542-553.
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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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M.L. C?diz-Gurrea, J. Lozano-Sanchez, M. Contreras-G?mez, L. Legeai-Mallet, S. Fern?ndez-Arroyo & A. Segura-Carretero. (2014) Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract. Journal of Functional Foods 10, pages 485-498.
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Ying Zhou, Fang Dong, Aiko Kunimasa, Yuqian Zhang, Sihua Cheng, Jiamin Lu, Ling Zhang, Ariaki Murata, Frank Mayer, Peter Fleischmann, Naoharu Watanabe & Ziyin Yang. (2014) Occurrence of Glycosidically Conjugated 1-Phenylethanol and Its Hydrolase β-Primeverosidase in Tea ( Camellia sinensis ) Flowers . Journal of Agricultural and Food Chemistry 62:32, pages 8042-8050.
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A. Mano Priya & L. Senthilkumar. (2014) Degradation of methyl salicylate through Cl initiated atmospheric oxidation ? a theoretical study. RSC Advances 4:45, pages 23464.
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Ziyin Yang, Susanne Baldermann & Naoharu Watanabe. (2013) Recent studies of the volatile compounds in tea. Food Research International 53:2, pages 585-599.
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Thilanga P. Liyana-Arachchi, Amie K. Hansel, Christopher Stevens, Franz S. Ehrenhauser, Kalliat T. Valsaraj & Francisco R. Hung. (2013) Molecular Modeling of the Green Leaf Volatile Methyl Salicylate on Atmospheric Air/Water Interfaces. The Journal of Physical Chemistry A 117:21, pages 4436-4443.
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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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N. Kadi & J. Crouzet. (2006) Enzymatic synthesis of primeverosides using transfer reaction by Trichoderma longibrachiatum xylanase. Food Chemistry 98:2, pages 260-268.
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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.
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Carlos E. Canosa-Mas, Justin M. Duffy, Martin D. King, Katherine C. Thompson & Richard P. Wayne. (2002) The atmospheric chemistry of methyl salicylate—reactions with atomic chlorine and with ozone. Atmospheric Environment 36:13, pages 2201-2205.
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Dongmei Wang, Kikue Kubota, Akio Kobayashi & I-Ming Juan. (2001) Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 3. Change in the Glycoside Content of Tea Leaves during the Oolong Tea Manufacturing Process. Journal of Agricultural and Food Chemistry 49:11, pages 5391-5396.
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Dongmei Wang, Eriko Kurasawa, Yuichi Yamaguchi, Kikue Kubota & Akio Kobayashi. (2001) Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 2. Changes in Glycoside Contents and Glycosidase Activities in Tea Leaves during the Black Tea Manufacturing Process. Journal of Agricultural and Food Chemistry 49:4, pages 1900-1903.
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Lihua Jiang & Kikue Kubota. (2001) Formation by Mechanical Stimulus of the Flavor Compounds in Young Leaves of Japanese Pepper ( Xanthoxylum piperitum DC.) . Journal of Agricultural and Food Chemistry 49:3, pages 1353-1357.
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Dongmei Wang, Takako Yoshimura, Kikue Kubota & Akio Kobayashi. (2000) Analysis of Glycosidically Bound Aroma Precursors in Tea Leaves. 1. Qualitative and Quantitative Analyses of Glycosides with Aglycons as Aroma Compounds. Journal of Agricultural and Food Chemistry 48:11, pages 5411-5418.
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. (2000) Current awareness in flavour and fragrance. Flavour and Fragrance Journal 15:2, pages 126-133.
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