The importance of linoleic acid and linolenic acid as precursors of hexanal and trans-2-hexenal in black tea

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概要

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• During tea fermentation, linoleic acid in the neutral fat fraction, and linolenic acid in both the neutral fat and phospholipid fractions from leaves decreased. The addition of linoleic or linolenic acid to leaf macerates during fermentation resulted in an increase in hexanal or trans-2-hexenal in the volatile fraction. Tracer experiments showed the direct conversion of linoleic-U-^<14>C and linolenic-U-^<14>C acids to labeled hexanal and trans-2-hexenal, respectively, which were identified as 2,4-DNPH derivatives . Further conversion of hexanal and trans-2-hexenal into hexanoic and trans-2-hexenoic acids during tea fermentation was suggested by the increases in these compounds after the addition of hexanal and trans-2-hexenal to leaf macerates.

• 日本植物生理学会の論文

著者

• Takeo Tadakazu

  National Research Institute Of Tea

• Saijyo Ryoyasu

  National Research Institute of Tea

関連論文

• Isolation and Identificaiton of (-)-Quinic Acid as an Unidentified Major Tea-component
• The importance of linoleic acid and linolenic acid as precursors of hexanal and trans-2-hexenal in black tea
• An Enzyme Hydrolyzing L-Theanine in Tea Leaves
• Withering Effect on the Aroma Formation Found during Oolong Tea Manufacturing
• Purification and Some Properties of Tea Leaf Amine Oxidase

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