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Bioscience, Biotechnology, and Biochemistry Volume 67, 2003 - Issue 6
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Original Articles

Autonomic Nervous Responses According to Preference for the Odor of Jasmine Tea

Naohiko INOUELaboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto UniversityKitashirakawa Oiwake-cho, Kyoto 606-8502, Japan
,
Kyoko KURODALaboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto UniversityKitashirakawa Oiwake-cho, Kyoto 606-8502, Japan
,
Akio SUGIMOTOCentral Research Institute, Itoen Ltd.21 Mekami, Sagara-cho, Haibara-gun, Shizuoka 421-0516, Japan
,
Takami KAKUDACentral Research Institute, Itoen Ltd.21 Mekami, Sagara-cho, Haibara-gun, Shizuoka 421-0516, Japan
&
Tohru FUSHIKILaboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto UniversityKitashirakawa Oiwake-cho, Kyoto 606-8502, Japan
Pages 1206-1214 | Received 27 Sep 2002, Accepted 14 Jan 2003, Published online: 22 May 2014

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Motoko Ohata, Lanxi Zhou, Yukihiro Yada, Issei Yokoyama & Keizo Arihara. (2020) 2,3-Dimethylpyrazine (3DP) and 2,5-dimethyl-4-hydroxy-3(2H)-furanone (DMHF) generated by the Maillard reaction in foods affect autonomic nervous activity and central nervous activity in human. Bioscience, Biotechnology, and Biochemistry 84:9, pages 1894-1902.
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Kenichi Tomi, Makiko Kitao, Hiroshi Murakami, Yasuki Matsumura & Takahiro Hayashi. (2018) Classification of lavender essential oils: sedative effects of Lavandula oils. Journal of Essential Oil Research 30:1, pages 56-68.
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Meichun Chen, Yujing Zhu, Bo Liu, Zheng Chen, Jiangmin Zheng, Mindan Guan, Huai Shi, Yanna Wang & Wenwen Yang. (2017) Changes in the volatiles, chemical components, and antioxidant activities of Chinese jasmine tea during the scenting processes. International Journal of Food Properties 20:3, pages 681-693.
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Huimin An, Jiashun Liu, Yuan Chen, Yiwen Huang, Jinhua Chen, Zhonghua Liu, Shi Li & Jianan Huang. (2023) Characterization of key volatile compounds in jasmine tea infusion with different amount of flowers. Food Chemistry: X, pages 100750.
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