Journal Article10.1515/ZNC-1995-7-805
A study on tea aroma formation mechanism: alcoholic aroma precursor amounts and glycosidase activity in parts of the tea plant.
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TL;DR: In this article, it was shown in molecular basis that alcoholic tea aroma is mainly formed by endogenous enzymatic hydrolysis of glycosidic aroma precursors during manufacturing.
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Abstract: We have shown in molecular basis that alcoholic tea aroma is mainly formed by endogenous enzymatic hydrolysis of glycosidic aroma precursors during manufacturing. Amounts of alcoholic aroma precursor and glycosidase activity in each part of the tea shoot (Camellia sinensis var. sinensis cv Yabukita and a hybrid of var. assamica & var. sinensis cv Izumi) were indirectly measured by means of a crude enzyme assay. The aroma precursors were abundant in young leaves and decreased as the leaf aged. Glycosidase activity also decreased as leaves aged, but was high in stems.
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Citations
Recent studies of the volatile compounds in tea
TL;DR: The authors summarized the recent investigations into tea volatile compounds: the volatile compounds in tea products, the metabolic pathways of volatile formation in tea plants and the glycosidically-bound volatile compounds, and the techniques used for studying such compounds.
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Plant and microbial glycoside hydrolases: Volatile release from glycosidic aroma precursors
Jean-Emmanuel Sarry,Ziya Günata +1 more
TL;DR: In this paper, a brief look at the structure and occurrence of glycosidic precursors in plants and fruits, attention is given to mechanisms of enzymatic hydrolysis, the properties of relevant glycoidases, as well as endogenous and exogenous glyco-idases affecting flavour release in plants, in fruit juice processing and in winemaking.
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Cloning of β-Primeverosidase from Tea Leaves, a Key Enzyme in Tea Aroma Formation
Masaharu Mizutani,Hidemitsu Nakanishi,Jun-ichi Ema,Seung-Jin Ma,Etsuko Noguchi,Misa Inohara-Ochiai,Masako Fukuchi-Mizutani,Masahiro Nakao,Kanzo Sakata +8 more
TL;DR: Results indicate that the β-primeverosidase selectively recognizes theβ- primeverosides as substrates and specifically hydrolyzes the β -glycosidic bond between the disaccharide and the aglycons.
Production, Quality, and Biological Effects of Oolong Tea (Camellia sinensis)
TL;DR: Oolong tea is a semi-fermented Chinese traditional tea that dates back centuries and now its unique characteristics are attracting more and more consumers worldwide as mentioned in this paper, and the formation of the distinct aroma of OOLong tea depends largely on the decomposition of lipids and carotenoids.
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Substrate Specificity of β-Primeverosidase, A Key Enzyme in Aroma Formation during Oolong Tea and Black Tea Manufacturing
Seung-Jin Ma,Masaharu Mizutani,Jun Hiratake,Kentaro Hayashi,Kensuke Yagi,Naoharu Watanabe,Kanzo Sakata +6 more
TL;DR: Results indicate the β-primeverosid enzyme, a diglycosidase, to be a key enzyme involved in aroma formation during the tea manufacturing process.
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References
Studies on the Precursors of Monoterpene Alcohols in Tea Leaves
TL;DR: A crude enzyme was extracted from fresh tea leaves and it showed β-glucosidase activity, using p-nitrophenyl-β-d-Glucoside as a substrate.
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