443
Views
28
CrossRef citations to date
0
Altmetric
Original Articles

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

, , , , &
Pages 2052-2054 | Received 15 May 1998, Published online: 22 May 2014

  • 1) Guo, W., Sakata, K., Watanabe, N., Nakajima, R., Yagi, A., Ina, K., and Luo, S., Geranyl 6-O-β-D-xylopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from tea leaves for oolong tea. Phytochemistry, 33, 1373-1375 (1993).
  • 2) Guo, W., Hosoi, R., Sakata, K., Watanabe, N., Yagi, A., Ina, K., and Luo, S., (S)-Linalyl, 2-phenylethyl, and benzyl disaccharide glycosides isolated as aroma precursors from oolong tea leaves. Biosci. Biotechnol. Biochem., 58, 1532-1534 (1994).
  • 3) Moon, J.-H., Watanabe, N., Sakata, K., Yagi, A., Ina, K., and Luo, S., trans- and cis-Linalool 3,6-oxide 6-O-β-D-xylopyranosyl-β-D-glucopyranosides isolated as aroma precursors from leaves for oolong tea. Biosci. Biotechnol. Biochem., 58, 1742-1744 (1994).
  • 4) Moon, J.-H., Watanabe, N., Ijima, Y., Yagi, A., Ina, K., and Sakata, K., cis- and trans-Linalool 3,7-oxides and methyl salicylate glycosides and (Z)-3-hexenyl β-D-glucopyranoside as aroma precursors from tea leaves for oolong tea. Biosci. Biotechnol. Biochem., 60, 1815-1819 (1996).
  • 5) Ogawa, K., Moon, J.-H., Guo, W., Yagi, A., Watanabe, N., and Sakata, K., A study on tea aroma formation mechanism: alcoholic aroma precursor amounts and glycosidase activity in parts of the tea plant. Z. Naturforsch., 50c, 493-498 (1995).
  • 6) Kobayashi, A., Kubota, K., Joki, Y., Wada, E., and Wakabayashi, M., (Z)-3-Hexenyl-β-D-glucopyranoside in fresh tea leaves as a precursor of green odor. Biosci. Biotechnol. Biochem., 58, 592-593 (1994).
  • 7) Nishikitani, M., Kubota, K., Kobayashi, A., and Sugawara, F., Geranyl 6-O-α-L-arabinopyranosyl-β-D-glucopyranoside isolated as an aroma precursor from leaves of a green tea cultivar. Biosci. Biotechnol. Biochem., 60, 929-931 (1996).
  • 8) Guo, W., Ogawa, K., Yamauchi, K., Watanabe, N., Usui, T., Luo, S., and Sakata, K., Isolation and characterization of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves. Biosci. Biotechnol. Biochem., 60, 1810-1814 (1996).
  • 9) Ogawa, K., Ijima, Y., Guo, W., Watanabe, N., Usui, T., Dong, S., Tong, Q., and Sakata, K., Purification of a β-primeverosidase concerned with alcoholic aroma formation in tea leaves (cv. Shuixian) to be processed to oolong tea. J. Agric. Food Chem., 45, 877-882 (1997).
  • 10) Ijima, Y., Ogawa, K., Watanabe, N., Usui, T., Ohnishi-Kameyama, M., Nagata, T., and Sakata, K., Characterization of β-primeverosidases, being concerned with alcoholic aroma formation in tea leaves to be processed into black tea, and preliminary observations on its substrate specificity. J. Agric. Food Chem., 46, 1712-1718 (1998).
  • 11) Yamanishi, T., Flavor of tea. Food Rev. Int., 11, 477-525 (1995).
  • 12) Cardona, L., Fernandez, I., Pedro, J. R., and Vidal, R., Polyoxygenated terpenes and cyanogenic glucosides from Centaurea aspera var. subinermis. Phytochemistry, 31, 3507-3509 (1992).
  • 13) Nahrstedt, A. and Rockenbach, J., Occurrence of the cyanogenic glucoside prunasin and its corresponding mandelic acid amide glucoside in Olinia species (Oliniaceae). Phytochemistry, 34, 433-436 (1993).
  • 14) Ito, T. and Kumazawa, K., Precursors of antifungal substances from cherry leaves (Prunus yedoensis Matsumura). Biosci. Biotechnol. Biochem., 59, 1944-1945 (1995).
  • 15) Fujita, T., Funayoshi, A., and Nakayama, M., A phenylpropanoid glucoside from Perilla frutescens. Phytochemistry, 37, 543-546 (1994).
  • 16) Swain, E., Li, C. P., and Poulton, J. E., Development of the potential for cyanogenesis in maturing black cherry (Prunus serotina Ehrh.) fruits. Plant Physiol., 98, 1423-1428 (1992).
  • 17) Chassage, D., Crouzet, J. C., Bayonove, C. L., and Baumes, R. L., Identification and quantification of passion fruit cyanogenic glycosides. J. Agric. Food Chem., 44, 3817-3820 (1996).
  • 18) Horiuchi, T. and Misumi, Y., The fragrance of blossoms of cherry, Japanese apricot and peach. Koryo (in Japanese), No. 164, 65-71 (1989).
  • 19) Nahrstedt, A., Cyanogenic compounds as protecting agents for organisms. Plant Syst. Evol., 150, 35-47 (1985).
  • 20) Hatanaka, A. and Harada, T., Formation of cis-3-hexenal, trans-2-hexenal and cis-3-hexenol in macerated Thea sinensis leaves. Phytochemistry, 12, 2341-2346 (1973).
  • 21) Sanderson, G. W. and Graham, H. N., On the formation of black tea aroma. J. Agric. Food Chem., 21, 576-585 (1973).
  • 22) Sakata, K., Ogawa, K., Ijima, Y., Watanabe, N., Usui, T., Guo, W., Moon, J.-H., Dong, S., Tong, Q., and Luo, S., Molecular basis of alcoholic aroma formation in tea leaves. Tennen Yuki Kagobutu Toronkai Koen Yoshishu (in Japanese), 38th, 511-516 (1996).
  • 23) Sakata, K., Watanabe, N., and Usui, T., Molecular basis of alcoholic aroma formation during tea processing. Proceedings of 3rd International Conference of Food Science and Technology, Davis, California, 1998, in press.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.