Methyl Epijasmonate in the Essential Oil of Tea (Food & Nutrition)
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概要
- 論文の詳細を見る
Methyl epijasmonate has a 400 times stronger aroma than methyl jasmonate, which is known to be one of the key compounds in the aroma of tea, and the former is easily isomerized on heating. Reinvestigation of the separation and identification of tea aroma compounds indicated that steam eistillation should be performed under reduced pressure, and that the gas chromatographic conditions should be controlled at below 170℃ using an open tubular column coated with a nonpolar liquid phase to avoid the isomerization or decomposition of methyl epijasmonate. Under the conditions, ten types of teas were analyzed, amd methyl epijasmonate was shown to contribute to the aroma of tea, particulary, to that of Chinese semi-fermented teas.
- 社団法人日本農芸化学会の論文
- 1988-09-23
著者
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Kubota Kikue
Laboratory Of Food Chemistry Department Of Nutrition And Food Science Ochanomizu University
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Shimizu Kei
Laboratory Of Food Chemistry Ochanomizu 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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KAWAMURA Miho
Laboratory of Food Chemistry, Ochanomizu University
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YAMAMOTO Yuuko
Laboratory of Food Chemistry, Ochanomizu University
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YAMANISHI Tei
Laboratory of Food Chemistry, Ochanomizu University
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Kawamura Miho
Laboratory Of Food Chemistry Ochanomizu University
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Kubota K
Central Research Laboratories Of Ajinomoto Co. Inc.
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Yamanishi T
Laboratory Of Food Chemistry Ochanomizu University
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Yamanishi Tei
Laboratory Of Food Chemistry Ochanomizu University
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Yamamoto Yuuko
Laboratory Of Food Chemistry Ochanomizu University
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Kobayashi A
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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