The Application of the Pouchong Tea Process to the Leaves from Tea Plants, var. assamica Dominant Hybrids

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概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1986-07-23

著者

• Kobayashi Akio

  Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University

• YAMANISHI Tei

  Laboratory of Food Chemistry, Ochanomizu University

• Yamanishi T

  Laboratory Of Food Chemistry Ochanomizu University

• Yamanishi Tei

  Laboratory Of Food Chemistry Ochanomizu University

• KAWAKAMI Michiko

  Ibaraki Christian Junior College

• Kawakami M

  Shion Junior Coll. Ibaraki Jpn

• Kobayashi Akio

  Laboratory Of Food Chemistry Ochanomizu University

• Kobayashi Akio

  Laboratory Of Bioresources Chemistry Department Of Agricultural Science Okayama University

関連論文

• Aglycone Constituents in Fresh Tea Leaves Cultivated for Green and Black Tea
• (Z)-3-Hexenyl-β-D-glucopyranoside in Fresh Tea Leaves as a Precursor of Green Odor
• (Z)-3-Hexenyl and trans-Linalool 3,7-oxide β-Primeverosides Isolated as Aroma Precursors from Leaves of a Green Tea Cultivar
• Geranyl 6-O-α-L-Arabinopyranosyl-β-D-glucopyranoside Isolated as an Aroma Precursor from Leaves of a Green Tea Cultivar
• Optical Isomers of Methyl Jasmonate in Tea Aroma
• Methyl Epijasmonate in the Essential Oil of Tea (Food & Nutrition)
• Optical Isomers of Linalool and Linalool Oxides in Tea Aroma
• Lactones Newly Identified in the Volatiles of Pouchong-type Semi-fermented Tea
• Structure of α-Farnesene in the Essential Oil of Oolong Tea(Food & Nutrition)
• Isolation and Identification of Two Nematicidal Substances from Roots of Erigeron philadelphicus L. and Nematicidal Activities of Their Related Compounds
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• Inhibitory Effect of Curromycins and Their Esters on Plant Transformation
• An Effective Method of Screening Glucose-rich Microbial Culture Filtrates for Insect Trehalase Inhibitors
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• Studies on the Precursors of Monoterpene Alcohols in Tea Leaves(Food & Nutrition)
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• The Application of the Pouchong Tea Process to the Leaves from Tea Plants, var. assamica Dominant Hybrids
• Isolation of the Volatile Components of Fresh Onion by Thermal Desorption Cold Trap Capillary Gas Chromatography
• Formation by Yeast of the HEMF (4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone) Aroma Component in Miso with Aging
• Flavor Constituents of Longjing Tea
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• Effects of Withering and Mass-Rolling Processes on the Formation of AromaComponentsin Pouchong Type Semi-fermented Tea
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• Changes in Free Amino Acid Constituents of .GAMMA.-Irradiated Onions during Storage.
• Comparison of Compositions of Odor Components of Natto and Cooked Soybeans
• Studies on the "sugary flavor" of raw cane sugar. I.
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• The Effects on Awa-cha Flavor of Pickling and Solar-drying
• Synthesis of Both the Enantiomers of 3-Hydroxy-4, 5-dimethyl-2(5H)-furanone (Sotolon), the Key Compoundfor Sugary Flavor
• Odor of Cooked Small Shrimp, Acetes japonicus Kishinouye : Difference between Raw Material and Fermented Product
• Identification of the Characteristic Volatile Flavor Compounds Formed by Cooking Squid(Todarodes pacificus STEENSTRUP).

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