Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea
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概要
- 論文の詳細を見る
Repeated column chromatography enabled the lactone fraction to be separated from the volatile condensate of pouchong tea. In this fraction, several unidentified lactones were found, and their structures were elucidated mainly by GC-MS and GC-FTIR. 2-Hexen-4-olide, 5-octen-4-olide, 5-octanolide, 2-nonen-4-olide, 7-decen-4-olide, and 3,7-decadien-5-olide were finally identified by a comparison with respective standard compounds. These compounds seem to contribute to the characteristic pouchong tea aroma.
- 社団法人日本農芸化学会の論文
- 1993-01-23
著者
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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KAWABE Akira
Department of Biotechnology, Graduate School of Engineering, Osaka University
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Kubota K
Ochanomizu Univ. Tokyo Jpn
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Kubota K
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Kobayashi A
Laboratory Of Bioresources Chemistry Faculty Of Agriculture Okayama University
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Kobayashi Akio
Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University
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Nobumoto Yuriko
Laboratory of Food Chemistry, Ochanomizu University
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Nobumoto Yuriko
Laboratory Of Food Chemistry Ochanomizu University
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Kobayashi Akio
Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University
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